论文部分内容阅读
本文研究的浓缩葵籽蛋白是黑龙江省新开发的食物蛋白质资源,国内迄今尚无对本品的营养与食品卫生学研究报告。作者用化学分析和动物实验方法,以酪蛋白为参比蛋白质,以分离大豆蛋白和自制面粉面筋为比照物,研究了浓缩葵籽蛋白的主要营养成分含量和必需氨基酸组成。用AOAC建议的方法通过动物实验测定了本品的蛋白质功效比值(PER)及氮代谢有关指标。也对样品进行了几种常见有害物质的定量测定。结果表明,浓缩葵籽蛋白的营养质量是满意的,与国外同类产品相似,在食品卫生上对消费者是安全的。
The concentrated sunflower protein studied in this paper is a newly developed food protein resource in Heilongjiang Province. So far there is no domestic research report on the nutrition and food hygiene of this product. Using chemical analysis and animal experiments, the casein protein was used as the reference protein. The soy protein isolate and homemade gluten were used as reference materials to study the contents of essential nutrients and essential amino acids of the concentrated sunflower protein. AOAC recommended method to determine the protein efficiency ratio (PER) and nitrogen metabolism related indicators through animal experiments. Several common samples of harmful substances were also quantitatively determined. The results showed that the nutritional quality of the sunflower protein was satisfactory, which was similar to foreign similar products and safe for consumers in food hygiene.