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当前位置: 首页 > 文章 > 中华鳖腿肉蛋白质体内外消化研究 食品科学 2014,35 (21) 113-117
Position: Home > Articles > Digestibility in vitro and in vivo of Chinese Soft-Shelled Turtle Protein FOOD SCIENCE 2014,35 (21) 113-117

中华鳖腿肉蛋白质体内外消化研究

作  者：
张丹;王锡昌
单  位：
上海海洋大学食品学院
关键词：
中华鳖;体内消化;体外消化;经蛋白质消化率校正的氨基酸评分
摘  要：
通过测定氨基酸组成、体内外蛋白质消化率及经蛋白质消化率校正的氨基酸评分(protein digestibility corrected amino acid scores,PDCAAS)等指标,评价热处理前后中华鳖腿肉蛋白质的营养价值。结果表明:中华鳖腿肉热处理前后必需氨基酸含量分别为36.84%、34.55%(以干质量计),占氨基酸总量的41.12%、40.20%,其构成符合联合国粮农组织/世界卫生组织推荐的理想模式。热处理前,测得中华鳖腿肉蛋白质体外消化率为83.68%,体内消化率为95.05%;热处理后,测得其体外消化率为87.04%,体内消化率为96.18%,热处理后消化率显著提高(P<0.05)。结合氨基酸评分及真实消化率,计算得到热处理前其PDCAAS为100%,由于蒸煮过程营养物质的流失,测得热处理后Trp氨基酸评分最低为80,热处理后其PDCAAS为76.94%。
译  名：
Digestibility in vitro and in vivo of Chinese Soft-Shelled Turtle Protein
作  者：
ZHANG Dan;WANG Xi-chang;College of Food Science and Technology, Shanghai Ocean University;
关键词：
Chinese soft-shelled turtle;;in vitro digestibility;;in vivo digestibility;;protein digestibility-corrected amino acid scores(PDCAAS)
摘  要：
The nutritional value of Chinese soft-shelled turtle leg muscle protein before and after heat treatment was evaluated based on amino composition, in vitro and in vivo digestibility and protein digestibility-corrected amino acid score(PDCAAS). The results showed that the contents of essential amino acids were 36.84% and 34.55%, respectively before and after heat treatment. The ratios of total essential amino acids to total amino acids(TEAA/TAA) were 41.12% and 40.20%, respectively, meeting the FAO/WHO standard. The in vitro and in vivo digestibility of Chinese soft-shelled turtle protein were 83.68% and 95.05%, and increased to 87.04% and 96.18%, respectively after heat treatment. These results suggested that heat treatment significantly increased the in vitro and in vivo digestibility(P < 0.05). The PDCAAS of Chinese softshelled turtle, as calculated by multiplying the limiting amino acid score by protein digestibility, reduced from 100% to 76.94% due to the nutrient losses during cooking.

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