花生水解蛋白营养价值的研究  

Nutritional value of hydrolyzed peanut protein

作　　者：华娣[1] 秦剑[1] 史吕[1] 

机构地区：[1]国家粮食储备局无锡科学研究设计院,江苏无锡214035

出　　处：《中国油脂》2010年第11期28-32,共5页China Oils and Fats

摘　　要：参考安利蛋白质粉的配方,将花生酶法提油得到的花生水解蛋白和乳清浓缩蛋白进行了不同比例的复配,通过小鼠的生长代谢试验来评价其营养价值。研究结果表明:花生蛋白经水解后转化生成了大量的小(寡)肽,有利于小鼠的消化吸收和利用,在花生水解蛋白与乳清浓缩蛋白质量比为90∶10的条件下,雌雄鼠的食物利用率分别为10.54%和10.97%,比阳性对照组(安利蛋白质粉)增加了1.87个百分点和2.44个百分点;其消化率分别为72.72%和80.16%,代谢率分别为52.87%和66.64%,消化率和代谢率都显著高于阳性对照组(P<0.05)。According to the ingredients of Anyway protein powder,enzymatic hydrolyzed peanut protein and whey protein concentrate were mixed at different ratio,and the nutritional value of the mixture was estimated through the mice＇s growth and metabolism experiment.The results showed that the peptides produced by hydrolysis of peanut protein were good to mice＇s absorption and utilization;when the mass ratio of hydrolyzed peanut protein to whey protein concentrate was 90∶10,the food utilization ratio of female mice and male mice was 10.54% and 10.97%,respectively,which increased 1.87% and 2.44% compared with control group（Anyway protein powder）,the digestive rate was 72.72% and 80.16%,respectively,and the metabolic rate was 52.87% and 66.64%,respectively,both the digestive rate and the metabolic rate were notably raised compared with control group（P〈0.05）.

关 键 词：花生水解蛋白 食物利用率 消化率 代谢率 

分 类 号：TS201.21[轻工技术与工程—食品科学]