评价基于菜的蛋白质饮料的营养,体外蛋白质消化和生物活性特性

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Mengzhuo Li^1,2, ManLi Zhu³, Junjuan Wang²

¹Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.

Food chemistry: X

|June 16, 2025

概括

与麦饮料相比,麦蛋白质饮料 (QBPB) 提供了优越的营养和高蛋白质消化能力. 它还表现出显著的抗氧化和ACE抑制活性,突出其健康益处.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
功能性食品功能性食品

背景情况:

昆是一种营养丰富的伪谷物,具有作为蛋白质来源的潜力.
植物性饮料越来越受欢迎,需要对其营养成分进行评估.
评估蛋白质质量和生物活性对于功能性食品的开发至关重要.

研究的目的:

为了评估基诺亚蛋白饮料 (QBPB) 的营养质量.
为了确定QBPB的体外蛋白质消化能力和与健康相关的特性.
为了比较QBPB与商业麦饮料.

主要方法:

营养分析包括氨基酸概况和蛋白质质量指数.
在体外蛋白质消化性测试.
抗氧化活性 (ABTS激素清除) 和抗氧化酶转化酶 (ACE) 抑制性测试.

主要成果:

与麦饮料相比,QBPB显示了更高的必需氨基酸比率,氨基酸得分,必需氨基酸指数,并预测了生物价值.
QBPB表现出高的体外蛋白质可消化性 (89.21%) 和蛋白质可消化性纠正的氨基酸评分 (0.78).
消化的QBPB表现出显著的抗氧化活性 (IC50: 2.15 mg/mL) 和 ACE 抑制活性 (IC50: 0.19 mg/mL).

结论:

QBPB具有优良的蛋白质质量,与理想蛋白质标准相提并论.
这种饮料表现出有前途的功能性健康效应,包括抗氧化剂和ACE抑制特性.
在功能性食品产品中,QBPB代表了昆利用的有价值选择.

关键词:

它具有抑制ACE的活性.氨基酸分数的分数是氨基酸分数.具有抗氧化活性的抗氧化剂.在体外蛋白质消化能力.植物性蛋白质饮料植物性蛋白质饮料奎诺亚是一种菜.

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