文献类型：期刊文献

中文题名：黄鳍金枪鱼头酶解蛋白粉营养评价及其应用

英文题名：黄鳍金枪鱼头酶解蛋白粉营养评价及其应用

作者：洪鹏志[1];杨萍[1];章超桦[1];吉宏武[1];郝记明[1];郑钟新[2];黄富雄[2]

机构：[1]广东海洋大学食品科技学院,广东湛江524025;[2]广东广远集团有限公司

年份：2007

卷号：28

期号：4

起止页码：210

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2004、CSCD2011_2012、北大核心、CSCD

基金：广东省海洋与渔业局科技兴海项目

语种：中文

中文关键词：黄鳍金枪鱼;酶解;营养成分;片剂

外文关键词：yellow fin tuna; enzymolysis; nutrition content; table

中文摘要：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。

外文摘要：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.