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对于鱼水解蛋白质,可消化的必不可少氨基酸评分的确定

Natalia S Fanelli¹, Juliana Cfr Martins¹, Hans H Stein¹

¹Department of Animal Sciences, University of Illinois, Urbana, IL, USA.

Journal of the science of food and agriculture

|February 19, 2026

概括

鱼蛋白水解剂 (SPHC和SPHI) 显示出优异的氨基酸消化能力. 鱼蛋白水解缩物 (SPHC) 可以提高其他成分的蛋白质质量,以获得均衡的饮食.

科学领域:

食品科学食品科学食品科学
营养科学营养科学
生物化学生物化学

背景情况:

鱼加工产生了诸如鱼蛋白水解缩物 (SPHC) 和鱼蛋白水解分离物 (SPHI) 等副产品.
关于这些鱼副产品的蛋白质质量的信息有限.
评估蛋白质质量对于营养应用至关重要.

研究的目的:

使用可消化必需氨基酸评分 (DIAAS) 方法评估SPHC和SPHI的蛋白质质质量.
为了确定SPHC和SPHI是否可以补充低质量的蛋白质.
评估鱼水解剂对不同年龄组的适用性.

主要方法:

使用可消化必需氨基酸评分 (DIAAS) 方法.
分析了SPHC,SPHI1和SPHI2.2的蛋白质质量.
在不同鱼蛋白水解源和年龄组中比较DIAAS值.

主要成果:

与SPHI1和SPHI2相比,SPHC在儿童 (6个月-3岁) 和3岁以上的个体中显示出更高的DIAAS值.
在幼儿的SPHC中,氨酸是限制性氨基酸,而在SPHI1和SPHI2.2,氨酸是限制性氨基酸.
在3岁以上的个体中,SPHC满足了所有必不可少的氨基酸要求 (DIAAS ≥100),而白在SPHI1和SPHI2中是限制性的.

结论:

所有测试的鱼蛋白水解剂都表现出优异的氨基酸消化性.
SPHC有效补充低质量的蛋白质,确保3年以上的个体具有平衡的必不可少的氨基酸特征.
鱼副产品是饮食应用中高质量的蛋白质的宝贵来源.

关键词:

氨基酸是氨基酸中的一种.消化能力消化能力可消化不可或缺的氨基酸得分.鱼类鱼类鱼类鱼类的鱼类鱼类.蛋白质质量的蛋白质质量.

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