乳清浓缩蛋白和大豆分离蛋白的营养价值评价

Nutrition value evaluation of WPC and SPI in protein powder

采用国际上通用的营养价值评价方法,分别测定了蛋白粉中乳清浓缩蛋白(WPC)和大豆分离蛋白(SPI)粗蛋白含量和氨基酸组成,对它们的营养价值进行全面评价。分析结果显示,乳清浓缩蛋白和大豆分离蛋白必需氨基酸含量较高,分别占其氨基酸总量的40.8%和38.5%,蛋白质的氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)、生物价(BV)、营养指数(NI)和氨基酸比值系数分(SRCAA)分别为66.3、61.4、69.5、64.1、56.0、82.0和48.3、44.6、62.3、56.2、51.1、76.6。结果表明乳清浓缩蛋白和大豆分离蛋白是良好的蛋白质来源。

The intemational adopted nutrient value assessment method was applied to overall assessment of the protein value of WPC and SPI in protein powder. The assessing result showed that the total essential amino acid in WPC and SPI was high, making up of 40.8% and 38.5% of the total amino acids. The amino acid score（AAS） ,chemical score（CS）, essential amino acid index（ EAAI）, biological value（BV）, nutrition index（NI） and score of ratio coefficient of amino acid （SRCAA） of its protein were 66.3,61.4,69.5,64.1,56.0,82.0 and 48.3,44.6,62.3,56.2,51.1,76.6.The results showed that WPC and SPI are good source of protein.