食品蛋白质质量。III酶促超滤消化(EUD)氨基酸指数(作者译)。

S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-01-01

A Floridi, F Fidanza

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引用次数: 0

摘要

利用体外酶解蛋白质的新模型，提出了一种评价蛋白质品质的氨基酸指数。在Amicon超滤池中测定胃蛋白酶、胰蛋白酶、胰蛋白酶和胃蛋白酶消化后的有效氨基酸，得到EUD指数。EUD指数与10种蛋白质或食品蛋白质样品的生物学价值有很高的相关性。这种体外方法的实验有效性使他能够直接评估蛋白质质量，而不是更复杂和耗时的生物测试。

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[Food protein quality. III Enzymatic ultrafiltrate digest (EUD) aminoacid index (author's transl)].

An aminoacid index for protein quality evaluation is presented, using a new model of enzymatic digestion of proteins in vitro. The EUD index is obtained determining on the ultrafiltrate the available aminoacids after digestion with pepsin, trypsin, pancretin and erepsin in an Amicon ultrafiltration cell. A very high correlation is obtained between EUD index and the biological values of 10 protein or food protein samples. The experimental validity of this in vitro method allow his utilization for direct evaluation of protein quality instead of the more complicated and time consuming biological tests.

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S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana

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