蛋白質食品之有效離胺酸及其消化率之關係

The Available Lysine Content and in vitro Protein Digestibility or Protein Foods Processed or Cooked by Traditional Chinese Style

徐近平(Chin-Ping Hsu) ； 謝明哲(Ming-Jer Shieh) ； 蕭愛芬(Ai-Fen Hsiao) ； 蔡玉吉(Yuh-Chi Tsai)

《中華民國營養學會雜誌》 8卷1&2期 (1983/09) Pp. 39-54

https://doi.org/10.6691/JCNS.198309_8(1_2).0003

摘要

將新鮮食品以不同之烹調條件——溫度、時間、調味料等，製成各種中國式食品，再分析其一般成份、有效離胺酸、以及以胃蛋白酶一胰蛋白酶之複合酵素水解法(pepsin-trypsin multi-enymes)，所進行試管內蛋白質消化率，以評估此類蛋白質食品因受加工或調理條件之改變，對其蛋白質及離胺酸利用率所致之影響，同時亦採取市售之成品，加以分析與自製之各種產品相互比較，以瞭解一般市售成品之可獲離胺酸及其蛋白質之消化率之關係。實驗結果顯示如下：
1.高濃度食鹽(Na Cl)使蛋白質變性，而致蛋白質之消化率降低甚多，如鹹雞蛋。
2.劇烈高溫長時間加熱降低食品之蛋白質消化利用率和有效離胺酸的含量。
3.市售肉脯、肉酥及魚鬆可能添加黃豆粉、麵包屑、麵粉等植物性食品，藉以增加其量、降低成本。
4.食品中添加糖，使得蛋白質消化率及其有效離胺酸均有降低的趨勢。如滷蛋、滷肉、滷豆干。
5.試管內蛋白質消化率與離胺酸之相對有效性呈正相關之關係。

並列摘要

This study was carried out to investigate the effect of various Chinese-style cooking and processing on the in vitro protein digestibility and available lysine content of traditional Chinese protein foods including eggs, porks, fishes and legumes. Raw materials were cooked under various conditions-including various temperatures, durations and condiments, and the products were analysed for the following items: proximate analysis, available lysine content and in vitro protein digestibility using pepsin-trypsin multienzyme system. Commercially available products were also analysed for the above items. The results were compared to that of laboratory processed products. It was revealed that:
1.Low digestibility was observed in salted protein foods such as salted egg. The in vitro protein digestibility of raw and salted eggs were 87.9% and 62.8% respectively. It is suggested that the denaturation of protein by large amount of salt may be related to the low digestibility.
2.Cooking at high temperature for a long tithe, such as roasting, resulted in decreased protein digestibility and lysine availability.
3.Some vegetable foodstuffs might be added to commercial dried and crushed pork and fish products during processing to increase production yield and reduce the productive cost.
4.The in vitro digestibility and available lysine content were all decreased in those foods processed with sugar as condiment, such as sauced egg, pork and soybean curd cake.
5. A positive correlation was observed between the in vitro digestibility and relative lysine availability among those samples analysed.

並列關鍵字

available lysine ； in vitro protein digestibility