摘要
采用由枯草杆菌１．３９８蛋白酶与胰蛋白酶组成的混合酶进行水解扇贝裙边，获得的酶解扇贝裙边蛋白中亮氨酸含量较高（８．４９／１６９Ｎ），色氨酸含量较低（０．９９／１６９Ｎ），后者为第一限制氨基酸。动物实验结果指出，酶解扇贝裙边蛋白的真消化率（ＴＤ）、生物价（ＢＶ）、净蛋白比值（ＮＰＲ）和蛋白质功效比值（ＰＥＲ）与全脂奶粉相近，分别为８４．Ｏ％，７８．８％，３．０８，２．２０。但当二者以含氮比１：１混合时，其营养价值明显提高，ＴＤ、ＢＶ、ＮＰＲ、ＰＥＲ分别从全脂奶粉的８５．０％，８０．０％，３．０４，２．１９上升到９１．４％，８８．４％，３．６３，２．５２。可以认为酶解扇贝裙边蛋白是一种较好的蛋白质强化剂。
he present study was conducted to evaluate the nutritive value of scallop
waste protein hydrolysate obtained enzymatically. The amino acid profile of thc hydrolysate
indicated that it was rich in leucine(8.4g/16gN)and deficient in tryptophane (0.9g/6gN)which is
the first limiting amino acid. Animal experiments were performed with young male tats. The nu-
tritive valuc of the protein hydrolysate was evaluated through.true digesti-bility(TD),biological
value(BV), net protein ratio(NPR)and protein efficieiicy ratio(PER).The results showed that the
valttes of TD, BV,NPR and PER were 84.0%, 78.8%3.08 and 2.20 respectively,and were in cluse
proximity to that of whole milk powder, The nutritive value of the protein hydrolysate was raised
by mixing it with whole milk powder. The valucs of TD,BV,NPR and PER of the mixture were
then 91.4%,88.4%,3.63 and 2.52 respectively,The enzymatic protein hydrolysate of scallop
wastes possessed therefore an excellent biological quality and could be uscd as a protein
fortifier.
出处
《营养学报》
CAS
CSCD
北大核心
1994年第3期296-300,共5页
Acta Nutrimenta Sinica
关键词
酶解
扇贝裙连
蛋白质
营养
scallop wastes hydrolysate nutritive value evaluation
