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当前位置: 首页 > 文章 > 天冬氨酸消旋化程度评价鱼粉蛋白质鲜度的可行性探究 云南农业大学学报(自然科学) 2016,V31 (3) 543-550
Position: Home > Articles > The Feasibility of Using the Degree of Aspartic Acid Racemization as an Indicator to Improve the Evaluation of Fish Meal Protein Freshness Journal of Yunnan Agricultural University(Natural Science) 2016,V31 (3) 543-550

天冬氨酸消旋化程度评价鱼粉蛋白质鲜度的可行性探究

作  者：
张鹏华;曹志勇;张曦;王震;牛国一;邓君明
单  位：
云南农业大学动物科学技术学院
关键词：
鱼粉;营养价值;蛋白质鲜度;D-天冬氨酸
摘  要：
鱼粉是水产饲料的主要蛋白来源,在其加工过程中(尤其是酸、碱和/或热处理条件),蛋白质中的L-氨基酸很容易发生构型异构而消旋转化为D-氨基酸。多种D-氨基酸对动物营养不利或有毒,易损害细胞功能或降低动物生长性能,危害水产养殖动物的生长和健康。天冬氨酸是所有氨基酸中对热处理或强碱处理引起消旋化作用最敏感的氨基酸,所以测定鱼粉蛋白质中D-天冬氨酸的含量,可作为鱼粉中蛋白质营养价值的有效评价指标。本文主要介绍了常规鱼粉鲜度评价指标及其存在的问题,阐述了天冬氨酸作为鱼粉蛋白质鲜度评价的方法,同时总结了D-天冬氨酸含量与鱼粉营养价值的关系,以说明了天冬氨酸消旋化程度评价鱼粉蛋白鲜度的可行性。
译  名：
The Feasibility of Using the Degree of Aspartic Acid Racemization as an Indicator to Improve the Evaluation of Fish Meal Protein Freshness
作  者：
ZHANG Penghua;CAO Zhiyong;ZHANG Xi;WANG Zhen;NIU Guoyi;DENG Junming;College of Animal Science and Technology,Yunnan Agricultural University;
关键词：
fish meal;;nutritive value;;freshness;;D-aspartic acid
摘  要：
Fish meal is the main protein source in aquatic feed. However,L-amino acids of fish meal protein are easily racemised into D-amino acids during processing. Isomer formation often is caused in fish meal by acid, alkali or heat treatments commonly used in the manufacturing process. Many kinds of D-amino acids are adverse or toxic for animal nutrition. They can damage cell function or reduce animal growth capacity and are hazardous to the reproductive health of the fish. In heat or alkali treatments,aspartic acid is one of the most sensitive of amino acids to racemize. So,an effective evaluation index of fish meal protein nutritive value can be the content of DAsp in the fish meal. This paper introduces conventional fish meal freshness indicators and their existing problems. The degree of aspartic acid racemization is expounded as a method of evaluating fish meal protein freshness. The paper presents an innovative freshness evaluation index; and then summarizes the relationship between D-Asp content and fish meal nutritional value in order to setforth the feasibility that a valuation of the freshness of fish meal can be established by the degree of aspartic acid racemization.

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