虾壳蛋白质营养价值的评价

Nutritional Evaluation of Protein from Shrimp’s Head and Shell

采用盐酸处理虾头、壳获得蛋白质含量为７６．５５％、钙１５．２％、磷５．２８％的虾头、壳蛋白质。必需氨基酸指数为８８．１３％。化学分为０．９０１３。大鼠实验结果表明，虾头、壳蛋白的蛋白质功效比值、生物价和蛋白质净利用率依次为２．７９２、３．４７７、８０．７９８％和７８．１５３％。各项指标均与牛奶粉蛋白质无显著性差异（ρ〉０．０５）。表明虾头、壳蛋白具有优良的营养价值。

The protein quality of the dried protein powder form shrimp’s head and shell treated with HCl was studied. The content of crude protein, calcium and phosphorus in the powdered protein from shrimp’s head and shell were 76.55%,15.2%, and 5.28% respectively. The essential amino acid index and mean chemical score were 88.13% and 0.9013 similar to those of cow's milk protein .The results of the rat experiment showed that the protein efficiency ratio,net protein ratio,biological value were 0.792,3.477,80.8% and 78.2%,respectively.There was no significant difference between the shrimp’s protein and cow's milk protein on nutritional parameters.