摘要
采取常规方法分析常温(25.0℃)和低温(5.0±0.5℃)下波纹巴非蛤(Paphia undulata)的营养成分和氨基酸组成,并对蛋白质进行营养评价,从而分析低温对贝肉成分的影响。结果表明,波纹巴非蛤是一种高蛋白、低脂肪的食品;两种状态下呈味氨基酸和必需氨基酸含量丰富,组成均衡;两种状态下的第一限制氨基酸均为色氨酸。实验表明,波纹巴非蛤是一种优良的蛋白质源。
The nutrient content and composition of amino acids of Paphia undulata under normal （25℃）and low temperature（5.0 ± 0.5℃）were measured and evaluated by the general methods, and the effect on the nutrient under low temperature was analyzed. The results showed that the Paphia undulata was rich in protein and low in fat. Under normal and low temperature,the amount of flavor amino acids and whole-kind essential amino acid was high and the constitute was equipoise, and the limiting amino acid was Trp. In a word, Paphia undulata was a good food with balance protein.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期227-229,共3页
Science and Technology of Food Industry
基金
"上海市重点学科"建设项目资助(T1102)
关键词
波纹巴非蛤
常温
低温
营养成分
氨基酸
Paphia undulata
normal temperature
low temperature
nutrient content
amino acid
