摘要
旨在观察不同制备工艺生产的花生蛋白质粉的营养生理功能。实验以酪蛋白为对照(CG),选择3种不同脱脂工艺条件(低温生制(LG)、低温熟制(MG)、传统高温(HG))制备的花生蛋白粉和花生饼粕粉作为饲料蛋白来源,制备人工半合成饲料,采用对喂方法饲喂生长期SD大鼠,进行营养生理及代谢实验观察。结果显示,CG组大鼠体质量增长最快,食物转化率最高;HG组体质量增长和食物转化率均为最低。各组大鼠均处于正氮平衡状态,尤以MG组正氮平衡值最高。所有花生蛋白组粪便排泄量及含水量都显著高于对照组。特别是HG组蛋白质的消化率、利用率、功效比值以及氨基酸评分等多项营养评价指标都显著低于其他各组。HG组大鼠血清总蛋白、白蛋白以及转铁蛋白的含量也显著低于对照组,MG组和LG组则与对照组无差异。由此可见,传统高温脱脂制备工艺降低了花生粕粉的营养价值,不能提供充足的蛋白质营养。低温脱脂工艺制备的花生蛋白质粉,其营养生理功能及在体内的吸收利用程度均能够充分满足机体的营养需求,是优质的植物蛋白质来源,是花生蛋白质开发和利用的方向。
To study the nutritional and physiological functions of peanut protein products produced by different processes, Methods： Growing SD rats were pair fed for four weeks with semi-synthetic diets with peanut proteins produced by different processes （high-temperature （HG）, Low-temperature cooked （MG） and low- temperature raw （LG）） respectively, and compared with casein diet （control group, CG）. The growing and metabolic statuses were observed, Results： The CG rats grew more rapidly than other groups and its rate of food transform was the highest, Espceially, the HG rats were both the lowest in them, All groups were in positive nitrogen balance and the value of MG group was the best, The feces and its moisture degree of all peanut protein groups were remarkably higher than control. Compared with other group＇s diets, the HG diet was the worst in all estimate indexes such as the rate of digestion, use, efficacy and grade of amino acid and the content of total protein, albumin and transferring in serum. The MG and LG diets were almost no notable difference with CG diets in these indexes. Conclusion： The traditional high-temperature producing process reduced the nutritional value of peanut protein and made it couldn＇t provide enough alimentation for growing rats. So it is disadvantaged to exploit and utilize the protein resource of peanut. Whereas, the peanut proteins produced by low- temperature processes were high quality plant protein that could fulfill the physical requirements.
出处
《食品科技》
CAS
北大核心
2008年第1期243-248,共6页
Food Science and Technology
关键词
花生蛋白粉
制备工艺
营养评价
peanut protein
producing process
nutritional evaluation
