预混粉的氨基酸营养特性研究

研究了在混配大豆粉和小麦粉时大豆蛋白制品的粉添加比例。结果表明,脱脂大豆粉和小麦粉混配后,其混合物必需氨基酸的总吸收量的理论值并不是沿着二者各为100%时得到的两点总吸收量所连成的直线增加,而是在高于该条直线。仅采用WFO/FAO模式作为标准代替所有年龄阶段的消费群体并不具有可行性。在WFO/FAO模式下,蛋白质营养强化粉的必需氨基酸的总吸收量变化总体上和3~6月龄模式下相似,且在脱脂大豆粉添加量为0~10%时与成年人模式也相接近,但是却远远偏离于10~12岁模式和第一限制氨基酸为蛋氨酸(+胱氨酸)的成年人模式。

Study on amino acid nutritive peculiarity of premix flour

The determination of the flour ratio of soy protein product when blending soybean meal and wheat meal is studied.The results show that the mixture of the total quantity of the essential amino acid value doesn＇t simply increase along each for 100% of the total quantity by two lines that connected,but is higher than such line after defatted soybean meal and wheat flour mixed.Only using WFO/FAO mode as a standard to instead all ages consumption group is not feasible.In WFO/FAO mode,the total quantity of essential amino acid of enriched protein nutrition powder in general is similar to 3~6 months mode,and the WFO/FAO mode is the next similar to adults mode when additive quantity of defatted soybean meal is 0~ 10% in mixture,but far from 10~12 old mode and adults mode which the first limit of amino acids is methionine（＋cystine）.