中国对虾蛋白质的营养价值评价

Nutritional value evaluation of proteins in Penaeus chinensis

为系统了解中国对虾蛋白质的营养价值,通过分析其基本营养成分含量及蛋白质的氨基酸组成,分别采用蛋白质氨基酸评分法、必需氨基酸化学评分法以及必需氨基酸指数法对其蛋白质的营养价值进行了评价。结果表明:中国对虾肉和对虾头的蛋白质含量丰富;组成中国对虾肉蛋白质的氨基酸(色氨酸除外)总量(以干重计,下同)为73.16 g/100 g,其中必需氨基酸总量为25.12 g/100 g,没有限制性氨基酸;组成对虾头蛋白质的氨基酸(色氨酸除外)总量为49.47 g/100 g,其中必需氨基酸总量为16.41 g/100 g,苯丙氨酸和酪氨酸为其限制性氨基酸。组成中国对虾肉和虾头蛋白质必需氨基酸化学评分最高的均是赖氨酸。中国对虾肉和虾头蛋白质的必需氨基酸指数分别为72.98%和68.37%。中国对虾蛋白质氨基酸组成平衡、合理,是高质量的蛋白质。

Primary nutrients and the nutritional value evaluation of proteins in Penaeus chinensis meat and head were analysed respectively in this paper. The results suggested that contents of crude proteins in Penaeus chinensis meat and head are rich. Content of amino acids in proteins of Penaeus chinensis meat is 73.16 g/100 g, not including trytophan, while that of the head is 49.47 g/100 g. Content of the essential amino acids （EAA） is up to 25.12 g/100 g and there are no limit amino acids in proteins of Penaeus chinensis meat, while that of the head is 16.41 g/100 g. Phe and Tyr are the limit amino acids in proteins of Penaeus chinensis head. The chemical score （CS） of Lys is the highest both in proteins of Penaeus chinensis meat and head. The EAAI of proteins of Penaeus chinensis meat is 72.98% while that of the head is 68.37%.