纸型海藻食品的氨基酸构成和模拟胃肠消化特性的研究  

Amino Acid Compositions and Digestion Characteristics in Imitative Gastrointestinal Environments of Alga Paper Foods

作　　者：孙立春[1] 陈丽娟[1] 倪玲[1] 张启[1] 葛亮[1] 叶子[1] 包斌[1,2] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海海洋大学海洋科学研究院,上海201306

出　　处：《食品科学》2012年第19期141-145,共5页Food Science

基　　金：上海市自然科学基金项目(10ZR1413800);国家"863"计划项目(2011AA09070109)

摘　　要：研究纸型紫菜食品和纸型海带食品的氨基酸构成特点及2种海藻食品模拟胃肠消化的特性。分别以紫菜和海带为原料,制作纸型紫菜和纸型海带,通过氨基酸分析、模拟胃消化、模拟肠消化分析纸型海藻食品的营养成分和消化特性。纸型紫菜和纸型海带均含有人体必需的8种氨基酸,2种半必需氨基酸及8种其他氨基酸。纸型紫菜的氨基酸含量为19.62g/100g,纸型紫菜和纸型海带的鲜味氨基酸占氨基酸的总量超过20%。纸型紫菜经5h模拟胃消化的消化率为57%,高于非纸型紫菜消化率(36%),纸型海带经5h模拟胃消化的消化率为18%,高于非纸型海带消化率(13%)。纸型紫菜和纸型海带经5h模拟肠消化的消化率分别为78%和28%,均显著高于非纸型海藻模拟肠消化的消化率。纸型紫菜和纸型海带具有合乎FAO/WHO的氨基酸参考模式,具有优良的胃消化特性和肠消化特性。The purpose of this study was to explore the amino acid composition and digestion characteristics in a simulated gastric solution and a simulated intestinal solution of laver and kelp paper foods. The results indicated that both laver paper and kelp paper contained 8 essential amino acids, 2 semi-essential amino acids and 8 other amino acids. The content of amino acids in laver paper was 19.62 g/100 g. Flavor amino acids accounted for more than 20% of total amino acids in both paper foods. The digestibility of laver paper was 57% after 5 h of simulated gastric digestion compared with 36% for regular laver. The digestibility after 5 h of simulated gastric digestion was 18% for kelp paper and 13% for regular kelp. Laver paper and kelp paper showed a digestibility of respectively 78% and 28% after 5 h of simulate intestinal digestion, which were both much higher that that of their respective raw materials. In conclusion, laver paper and kelp paper can meet the FAt/WHO amino acid reference pattern and have excellent gastrointestinal digestion characteristics.

关 键 词：纸型紫菜 纸型海带 氨基酸 模拟胃消化 模拟肠消化 

分 类 号：TS205.1[轻工技术与工程—食品科学]