马铃薯蛋白质的营养评价

Nutrition value evaluation of potato protein

采用国际上通用的营养价值评价方法,对马铃薯蛋白(PP)的营养价值进行了综合评价:马铃薯蛋白的必需氨基酸含量较高,占其氨基酸总量的47.9%,利用模糊识别法得出马铃薯蛋白的贴近度μ为0.912,高于大豆分离蛋白(SPI)的0.837,更接近于1。利用化学评价法得出PP的第一限制氨基酸为色氨酸,第二限制氨基酸为含硫氨基酸-蛋氨酸和胱氨酸。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88.0、52.7、87.8、84.0、36.9、76.9。结果表明,马铃薯蛋白是良好的蛋白质来源。

The international adopted nutrient value assessment method was applied to general assessment of the protein value of PP in protein powder： The assessing result showed that the total essential amino acid in PP was high, making up of 47.9% of the total amino acids. We obtain the Close degree from Fuzzy identification mode that PP is 0.912 and SPI is 0.837. So PP is higher than SPI and closer to 1. We obtain that the first limit amino acid is TRY and the second limit amino acid is MET and CYS from PP. 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 88.0, 52.7, 87.8, 84.0, 36.9, 76.9. The results showed that PP are good source of protein.