水发产品对蛋白质功效及营养素影响的实验研究  

Ahe research about the protein efficiency and the nutriment effect of waterishlogged food products through manufacture

作　　者：徐晨 仲伟鉴[2] 郑勇英[2] 洪新宇[2] 

机构地区：[1]上海市食品药品监督所,上海200021 [2]上海市疾病预防控制中心,上海200336

出　　处：《上海预防医学》2006年第4期181-183,共3页Shanghai Journal of Preventive Medicine

摘　　要：[目的]了解水发过程对水发产品蛋白质功效及营养素的影响情况。[方法]按照添加实际使用量甲醛和过氧化氢水发产品配置饲料,比较添加前后实验动物蛋白质功效及营养素影响情况,采用AOAC(美国公职分析化学协会)推荐的测定食物蛋白质营养效应的标准方法。[结果]理化检测结果水发前后基本营养素含量无明显差异;动物实验结果水发前后蛋白质功效比值无明显影响,吸收状况良好,吸收后被机体利用程度都较高,净利用程度良好。[结论]添加实际使用浓度的甲醛或过氧化氢对水发产品蛋白质的营养价值基本无影响。[Objective] To find out the protein efficiency and nutriment effect of waterishlogged food products through manufacture. [ Methods] Standard method recommended by AOAC for food protein nutritional efficiency test was used. [ Results] The amount of nutriment had no obvious changes, protein efficiency ratio（PER） , protein digestive ratio, biological value （ BV ）, net protein utilization （ NPU ） all had no significant difference. [ Conclusion] Through manufacture, the protein efficiency and the nutriment effect of waterishlogged food products have no significant difference.

关 键 词：甲醛 过氧化氢 营养素 蛋白质功效比值 蛋白质消化率 生物价 蛋白质净利用率 

分 类 号：TS201[轻工技术与工程—食品科学]