黑龙江省新开发的食物蛋白质资源浓缩葵籽蛋白的营养学与食品卫生学研究

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。

A STUCY OF NUTRITION AND FOOD HYGIENE ON THE SUNFLOWER PROTEIN CONCENTRATE AS NEW DEVELOPED FOOD PROTEIN RESOURCE IN HEILONG- JIANG PROVINCE IN CHINA

The sunflower protein concentrate studied in this paper is a new developed food protein resource in Heilongjiang Province. Up to now the studied report on this product has not been seen in China. Using casein as reference protein and soy protein isolate and gluten from wheat flour as comparable substances we studied the content of major nutrients and the composition of essential amino acid in the sunflower protein concentrate by chemical analysis method, and also studied protein efficiency ratio (PER) and other indicators related to nitrogen metabolism in the animal experiment by the recommended method of AOAC. Some common harmful substances in the samples were examined quantitatively. The results showed that the protein content (as anhydrate basic), the PER, apparent digestibility, the true digestibility, the biological value, and NPU of the sunflower protein concentrate were 62.43%, 1.96, 96.83%, 98.51%, 96.81% and 95.35% respectively. The essential amino acid composition was the same as analogous products prepared in other countries. The blood indicators and pathological observation of tested rats were normal. The content of several harmful substances in the product was allowable.All of these results indicated that the nutritional quality of the sunflower protein concentrate is about the same with some similar porducts prepared in other countries. We believe that these products are safe to consumers in the aspect of food hygiene.