酶解牦牛肉粉的营养评价

Nutritional evaluation of enzymatic hydrolysis yak meat powder

目的:对酶解牦牛肉粉的营养价值进行全面评价,为牦牛肉的深加工提供理论依据。方法:对酶解牦牛肉粉进行常规营养成分及氨基酸组成分析,并应用胃蛋白酶体外模拟消化实验,评价酶解牦牛肉粉的营养价值。结果:酶解牦牛肉粉中粗蛋白、总脂肪、总糖分别含82.1%、7.63%、1.60%,富含钙、镁、铁、锌等金属元素。必需氨基酸占氨基酸总量的37.9%,必需氨基酸构成比例符合FAO/WHO标准。消化60 min可溶性氮释放量达到90.7%。结论:酶解牦牛肉粉是一种高蛋白、低脂肪、低糖、富含微量元素、氨基酸含量丰富且均衡、消化性能优、营养价值高的优质蛋白。

Object： To comprehensively evaluate the nutritional value of protein in enzymatic hydrolysis yak meat powder and provide a theoretical basis for the further development and utilization of yak meat resources. Methods： The nutritional component, amino acid composition and protein in vitro digestibility of enzymatic hydrolysis yak meat powder were analyzed. Results： the content of crude protein, crude fat and total carbohydrate in the powder were 82.1%, 7.63%, 1.60% respectively. It was rich in mineral irons such as Ca, Mg, Fe and Zn. The ratio of total essential amino acids to total amino acids was 37.9%, which met the FAO/WHO standard. Under the pepsin digestion model, the nitrogen release of yak meat powder was 90.7% in 60 min. Conclusion： Enzymatic hydrolysis yak meat powder was much more nutritional in amino acid nutrition and easily digested, and can be utilized as a good source of protein nutrition for human consumption.