摘要
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.
出处
《食品科技》
CAS
北大核心
2014年第6期134-137,共4页
Food Science and Technology
基金
肉类加工四川省重点实验室开放基金项目(13-R12)
成都大学2013年校青年基金项目(2013XJZ13)
成都大学2013年创新性实验计划项目(CDU_CX_201301137)
成都大学2013年科创杯实验项目(2013-KC-ZRKX-24)
关键词
酶解牦牛肉粉
营养评价
氨基酸
体外模拟消化
enzymatic hydrolysis yak meat powder
nutritional evaluation
amino acid
in vitro digestibility