水解猪全血蛋白提取氨基酸混合物的营养评价  

NUTRITIONAL EVALUATION OF AMINO ACID MIXTURE PREPARED FROM SWINE BLOOD HYDROLYSATE

作　　者：徐琪寿[1] 陈汉民[1] 韦京豫[1] 索嗣英 

机构地区：[1]卫生学环境医学研究所,天津300050

出　　处：《营养学报》1990年第4期339-343,共5页Acta Nutrimenta Sinica

摘　　要：猪全血经酸水解及离子交换树脂分离提取,适当补充L-色氨酸,L-蛋氨酸及L-异亮氨酸的混合氨基酸粉(简称配方Ⅰ)经蛋白质营养效价的研究结果表明,混合氨基酸配方Ⅰ,必需氨基酸含量为49.33％,其组成模式接近酪蛋白或全鸡蛋蛋白质,第一限制氨基酸为含硫氨基酸,化学分(CS)为63.77,必需氨基酸指数(EAAI)为92.78,均高于酪蛋白,大鼠生长试验证明,体重增长,蛋白质效能比(PER)和净蛋白比(NPR)与酪蛋白比较均无显著差别(P>0.05),但优于猪血粉(P<0.001)。本品可做为营养要素膳的良好氮源,又可以用于食品添加,为猪血的综合利用提供了一个重要途径。In the present study, an amino acid mixture had been prepared from whole swine blood by acid hydrolysis, ion-exchange separation and adequate supplementation of L-Trp, L-Met, and L-Ile. The content of essential amino acid, chemical score and essential amino acid index of the product were 49.33, 63.77, and 92.38% respectively and its essential amino acid pattern was closely similar to casein or whole egg protein with sulfur-containing amino acid as its first limiting amino acid. In the rat growth experiment, its nutritional value had been proved to be comparable with casein and better than swine blood powder itself in terms of weight gain, PER, and NPR. Therefore, this amino acid mixture can be considered as an ideal food additive and nitrogen source for elemental diet and this is an important way in the utilization of swine blood.

关 键 词：猪全血 混合氨基酸 要素膳 

分 类 号：R151.3[医药卫生—营养与食品卫生学]