食品中蛋白质质量评价方法的研究进展

Research Progress of Food Protein Quality Evaluation Methods

不同食物中蛋白质的种类和含量不同,其氨基酸组成及比例也不同,因而对满足人体营养需求的贡献不同。蛋白质作为食物最基本的营养成分,其质量直接影响着人体健康。在全球人口激增、资源有限的情况下,科学合理的蛋白质质量评价方法对于人类合理膳食、获取充足营养、有效开发新型蛋白质资源等是非常重要的。因此,本文综合分析了食品中蛋白质质量评价方法的发展,并对蛋白质消化率校正氨基酸评分(protein digestibility corrected amino acid score,PDCAAS)和可消化氨基酸评分(digestibility indispensable amino acid score,DIAAS)展开详细讨论,重点阐述这两种评价方法的应用状况、优势及局限性,以期为探索优质蛋白质来源、研究蛋白质互补和开发高质量蛋白食品提供理论依据。

The types and contents of proteins are different in different foods,and the composition and proportion of amino acids are different,as a result,their contribution to meeting the nutritional needs of the human body is different.As the most basic nutrient component of food,protein has a direct impact on human health.With the rapid increase of global population and limited resources,a scientific and reasonable protein quality evaluation method is very important for investigating reasonable diet,obtaining adequate nutrition,and effectively developing new protein resources and so on.Therefore,this paper reviews the research process of protein quality evaluation methods in food,and elaborates the protein digestibility corrected amino acid score(PDCAAS) and digestibility indispensable amino acid score(DIAAS),including the applications,advantages and limitations of these two evaluation methods.It is hoped to provide some theoretical basis for exploring high-quality protein sources and protein complementarity,and developing high-quality protein foods.