蛋白质消化率测定方法的研究进展  

Development of methods for the determination of protein digestibility

作　　者：孙敏杰[1] 木泰华[1] 

机构地区：[1]中国农业科学院农产品加工研究所食品化学与营养研究室,北京100193

出　　处：《食品工业科技》2011年第2期382-385,共4页Science and Technology of Food Industry

基　　金：国家"863"计划资助项目(2006AA10Z332);现代农业产业技术体系建设专项资金资助

摘　　要：对蛋白质消化率进行研究,不仅能使人们了解蛋白质的消化特性,而且对于研究蛋白质的营养价值具有重要的意义。为此,对国内外食品中蛋白质消化率测定的常用方法进行了综述与评价,并对各种蛋白质消化率测定方法的优缺点及适用的范围进行了讨论。The study of protein digestibility,not only makes people aware of the characteristic of protein digestion,but also is of great significance to study the nutritional value of protein and its application. Therefore,commonly used methods for the determination of protein digestibility of foods at home and abroad were reviewed and evaluated. In addition,the advantages and disadvantages,and the scope of application of different methods for the determination were also discussed.

关 键 词：蛋白质 消化率 体内 体外 

分 类 号：TS201.21[轻工技术与工程—食品科学]