關於皮蛋成份及營養價值之研究第三報：皮蛋的蛋白質營養價值之研究

Stueies on Composition and Nutritive of Pidan Ⅲ．Protein Nutritive Value of Pidan

許淑貞(S. J. Hsu) ； 何威德(W. T. Ho) ； 黃伯超(P. C. Huang)

《中華民國營養學會雜誌》 4卷2期 (1979/09) Pp. 65-74

https://doi.org/10.6691/JCNS.197909_4(2).0012

摘要

皮蛋是生鴨蛋經由鹼處理而製成的。本實驗以蛋白質淨利用率(NPU)來測定皮蛋之蛋白質營養價值，並與新鮮之鴨蛋和雞蛋比較。實驗所用蛋樣品除特別寫明沒有煮的以外，均煮過再冷凍乾燥磨成粉末。
動物實驗一，以雞蛋卵白、鴨蛋卵白、沒煮皮蛋卵白及煮過皮蛋卵白比較出皮蛋卵白之蛋白質品質。各組老鼠的飼料攝取量相似，然而雞蛋卵白組老鼠的生長情況最佳，皮蛋卵白組次之，鴨蛋卵白反而會抑制老鼠的生長。至於NPU值，雞蛋卵白為77，煮過皮蛋卵白為64，沒煮皮蛋卵白為62，而鴨蛋卵白為53。顯然，鴨蛋卵白經鹼處理後，其蛋白質利用率反而提高，加熱處理卻沒有改善皮蛋卵白之營養價值。
動物實驗二，比較雞蛋，鴨蛋和皮蛋之卵黃的蛋白質品質。各組老鼠的飼料攝取量相似，然而皮蛋卵黃組的生長情形卻最差，其NPU值為77，與雞蛋卵黃之86和鴨蛋卵黃之83有顯著差異。
動物實驗三和四，比較雞蛋、鴨蛋、高壓加熱處理之鴨蛋和皮蛋之整個蛋的品質。鴨蛋之NPU值為76，皮蛋為67；又鴨蛋經高壓加熱處理一小時，其NPU值提高至86，與雞蛋之90接近顯然，一般加熱處理之鴨蛋的營養價值並不高，鹼處理後則更為降低。

並列摘要

Pidan is prepared from raw duck egg by alkaline treatment. The protein quality of pidan was evaluated by determining the net protein utilization (NPU) with the weanling rat, and compared with fresh duck egg and hen egg in four experiments. Egg samples were cooked unless specified as raw, and were then dried by lyophilization.
Experiment 1: Duck egg white protein has a poor ability to promote growth in young rats as compared with proteins of pidan egg white and hen egg white. The NPU values of raw pidan egg white, cooked pidan egg white, duck egg white, and hen egg white were 62, 64, 53 and 77, respectively. It was shown that alkaline treatment apparently increased the net protein utilization
of duck egg white, but heat treatment did not improve the nutritive value of pidan egg white.
Experiment 2: he NPU values of pidan egg yolk, duck egg yolk and hen egg yolk were 77, 83 and 86, respectively. The difference in the nutritive values of pidan egg yolk and duck egg yolk was significant.
Experiment 3 and 4: The NPU values of whole pidan and whole duck egg were 67 and 76, respectively. It was clear that the nutritive value of whole duck egg was decreased by alkaline treatment. However, whole duck egg had a lower growth promoting effect in rats than whole hen egg. This difference was nearly abolished when duck egg was autoclaved at 15 lb. pressure for one hour.

並列關鍵字

Pidan ； Duck egg ； Hen egg ； Protein nutritive value