牛乳及三种特色生鲜乳的蛋白质营养价值评价  

Evaluation on Protein Nutritional Value in Cow Milk and Other Three Kinds of Special Raw Milk

作　　者：丁蕊艳 郭长英 范丽霞 李腾 王文正 

机构地区：[1]山东省农业科学院农业质量标准与检测技术研究所/山东省食品质量与安全检测技术重点实验室,山东济南250100

出　　处：《山东农业科学》2018年第2期124-127,共4页Shandong Agricultural Sciences

基　　金：山东省农业科学院青年基金项目"牛乳与特色奶畜生鲜乳营养与功能成分识别技术研究"(2016YQN46);公益性行业(农业)科研专项"生鲜乳质量安全评价技术与生产规程(201403071)

摘　　要：为了解牛乳、羊乳、水牛乳、骆驼乳四种生鲜乳蛋白质的营养价值,并为乳制品生产厂家科学配比及消费者选择乳制品提供参考依据,本研究分别采用FAO/WHO氨基酸评分模式和全鸡蛋蛋白模式对四种生鲜乳中蛋白质进行评价与比较研究。结果表明:每100 g牛乳、羊乳、水牛乳、骆驼乳中氨基酸含量分别为3.39、3.24、4.47、3.84 g;必需氨基酸含量分别为1.38、1.36、1.86、1.59 g;必需氨基酸指数(EAAI)分别为92.19、94.07、93.02、92.02。四种生鲜乳的必需氨基酸指数(EAAI)均大于90,说明四种生鲜乳均为优质蛋白质源。其中,水牛乳中蛋白质、总氨基酸及必需氨基酸含量最高,但必需氨基酸与总氨基酸的比值及必需氨基酸指数(EAAI)均是羊乳略高。In order to know about the nutritional value of cow,goat,buffalo and camel milk protein,and provide scientific basis for dairy products manufacturers to choose scientific ratio and for consumers to choose dairy products. The protein of four kinds of raw milks were evaluated and compared using the FAO/WHO score model and whole egg protein amino acids. The results showed that in per 100 g cow,goat,buffalo and camel milk,the contents of amino acids were 3. 39,3. 24,4. 47 and 3. 84 g,and the content of essential amino acids( EAAs) were 1. 38,1. 36,1. 86 and 1. 59 g,respectively. The essential amino acid index( EAAI)of the four kinds of raw milk were 92. 19,94. 07,93. 02 and 92. 02 respectively,which indicated that all they were better protein resources. Among them,the buffalo milk had the highest contents of protein,total amino acids( TAAs) and EAAs,and the goat milk had higher ratio of EAAs to TAAs and higher EAAI.

关 键 词：生鲜乳 蛋白质 氨基酸评分 评价 

分 类 号：S879.1[农业科学—畜牧兽医]