한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제14권3호
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- Pages.265-273
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- 1985
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
수산식품단백질 품질평가를 위한 새로운 모델 설정 -1. 패류의 C-PER 및 DC-PER-
Predicting the Nutritional Value of Seafood Proteins as Measured by Newer In Vitro Model -1. C-PER and DC-PER of Shellfish Proteins-
- Ryu, Hong-Soo (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- Lee, Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Kim, Jang-Yang (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Choi, Byeong-Dae (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1985.08.31
초록
한국산 10종의 패류단백질을 선정하여 이들의 in vitro 소화율과 trypsin 비소화성 물질을 정량하고, 아미노산 분석결과를 같이 이용하여 이들 단백질의 품질을 C-PER technique 으로 평가하였으며 이를 토대로 패류단백질 품질평가를 위하여 적용가능 한 in vitro technique이 선정되었다. In vitro 소화율은 대부분의 시료가 어류단백질보다 낮은
To predict the nutritional quality of seafood proteins using a newer in virto model, 10 species of shellfish protein samples were used in determining the extent of in vitro digestibility, trypsin indigestible substrate (TIS), computed protein efficiency ratio (C-PER), discriminant computed protein efficiency ratio (DC-PER) and predicted digestibility which calculated solely from amino acid profile. The content of TIS in eviscerated samples were ranged from 1.10 to 5.09 mg/g solid, whereas the whole samples were ranged from 1.26 to 7.30 mg/g solid expressed quantitatively as mg of soybean trypsin inhibitor. The in vitro digestibility showed
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