期刊论文

中文

肉类工业

1008-5467

2009

9

24-26

10.3969/j.issn.1008-5467.2009.09.010

(2007AA201C14):湖北省科技攻关项目 (200720422146):武汉市科技攻关计划项目

本校为第一机构

采用高效液相色谱测定鸭血、鸭骨中的氨基酸组成,并对其营养价值进行了评价.结果表明:鸭血和鸭骨中的氨基酸总量分别为80.65%和45.16%,其中鸭血和鸭骨的必需氨基酸分别占氨基酸总量的32.15%和26.59%.根据氨基酸评分(AAS)和化学评分(CS),鸭血的第一限制氨基酸均为异亮氨酸;鸭骨的第一限制氨基酸均为色氨酸.鸭血和鸭骨的必需氨基酸指数(EAAI)分别为0.83和0.54,因此,从必需氨基酸营养价值的角度来看,鸭血为人类良好蛋白源,鸭骨为不适蛋白源.对鸭骨的开发可从其较高含量的胶原蛋白和矿物质角度着手.

Protein and amino acid of duck blood and bone were analyzed by HPLC and the nutrition was evaluated in this paper. The results showed that the total amino acid of blood and bone were 80.65 % and 45.16% , the essential amino acids accounted for the total amino acid of the blood and bone were 3：2. 15% and 26.59% , respectively. Based on both amino acid score （AAS） and chemical score （CS） , isoleueine was the first restrictive amino acid of duck blood and tryptophan was the first restrictive amino acid of duck bone. Essential amino acids inde...