作　　者： ; ; ; ; ; (郑钟新）; (黄富雄）;

机构地区： 广东海洋大学食品科技学院

出　　处： 《食品工业科技》 2007年第4期210-212,共3页

摘　　要： 对黄鳍金枪鱼头酶解蛋白粉的营养成分进行了分析,对其蛋白质营养价值进行了评价,并研制了黄鳍金枪鱼头酶解蛋白粉营养片。结果显示,黄鳍金枪鱼头酶解蛋白粉粗蛋白含量(干基)为92.1%,脂肪含量0.44%,灰分7.2%,具有高蛋白、低脂肪、矿物元素含量丰富的特点;18种氨基酸含量为85.1%,必需氨基酸占氨基酸总量的37.2%。以黄鳍金枪鱼头酶解蛋白粉为主要原料,添加大豆蛋白粉等辅料研制的营养片必需氨基酸之间比例适宜,符合FAO/WHO推荐的理想蛋白质模式。 The nutrition components of protein power prepared by hydrolysis of yellow fin tuna head were analyzed, and nutrition value of protein was, evaluated. The protein nutrition table was developed. The results showed that protein power had the characteristics of high protein, low fat and abundant minerals, in which the content of crude protein was 92.1%, fat 0.44%, and ash content 7.2%. The content of 18 amino acids was 85.1%, in which the essential amino acids accounted for 37.2%. The protein nutrition table was made with protein power from yellow fin tuna head mixed with soybean protein powder, with the ratio of essential amino acid appropriate and in accordance with FAO/WHO protein model.

关 键 词： 黄鳍金枪鱼 酶解 营养成分 片剂

领　　域： [轻工技术与工程] [轻工技术与工程]