三相卧螺法生产小麦淀粉工艺中轻相液蛋白质的营养学评价  

Nutrition evaluation of protein in light liquid phase produced during the process of wheat starch production by decanter centrifuge

作　　者：马晓军[1] 熊建[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2011年第9期83-86,共4页Science and Technology of Food Industry

摘　　要：将小麦面粉和谷朊粉中蛋白质的营养进行比较,评价了三相卧螺法生产小麦淀粉过程中的副产物轻相液中蛋白质的营养价值。结果表明:轻相液中蛋白质的氨基酸评分和化学评分均高于小麦面粉和谷朊粉,其中必需氨基酸指数(EAAI)、生物价(BV)、氨基酸比值系数分(SRCAA)、体外蛋白质消化率(IVPD)、蛋白质的效率比(PER)以及蛋白质消化率校正的氨基酸评分(PDCASS)分别为0.95、92.06、73.73、85.4%、1.89和0.43。同时,利用模糊识别法计算得到轻相液中蛋白质的贴近度为0.85,高于小麦面粉和谷朊粉。因此,轻相液中的蛋白质优于小麦面粉和谷朊粉中的蛋白质。The nutritive value of protein in the light liquid phase,the by-product in production of wheat starch by decanter centrifuge was compared with wheat flour and gluten.The results showed that amino acid score and chemical score of protein in light liquid phase were higher than wheat flour and gluten;while the essential amino acid index（EAAI）,biological value（BV）,score of ratio coefficient of amino acid（SRCAA）,in-vitro protein digestibility（IVPD）,protein efficiency ratio（PER）and Protein digestibility corrected amino acid scoring（PDCASS）were：0.95,92.06,73.73,85.4%,1.89 and 0.43 respectively.Moreover,the proximal degree of the protein in the light phase calculated by Fuzzy identification mode was 0.85,which was higher than wheat flour and gluten.Therefore,light liquid phase was superior than that in wheat flour and wheat gluten.

关 键 词：三相卧螺法 小麦面粉 轻相液 蛋白质 营养评价 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]