摘要
目的 评价转人α-乳清蛋白奶粉的营养价值。方法 根据《转基因生物及其产品食用安全检测—蛋白质功效比实验方法》测定刚断乳（出生后20~23 d）SD大鼠1个月后的体重增长和进食量,计算蛋白质的功效比;测定重组α-乳清蛋白奶粉的氨基酸含量,计算氨基酸评分;测定重组α-乳清蛋白奶粉营养素含量,比较与普通奶粉差异。结果重组人乳清蛋白奶粉雄性动物组总体蛋白功效比值无统计学差异（P〉0.05）。雌性动物重组人乳清蛋白奶粉组和其他对照组蛋白功效比值无统计学差异（P〉0.05）;重组人乳清蛋白奶粉的氨基酸含量除异亮氨基酸含量低于普通奶粉,其他氨基酸含量都高于普通奶粉;重组人乳清蛋白奶粉和普通奶粉的营养含量有差别。结论 重组α-人乳清蛋白奶粉的蛋白功效和其他组相当,营养成分虽有点低,但氨基酸组成更合适。
Objective The study was conducted to assess the nutritional value of recombinant human α-whey protein powder. Methods Weight increase and food intake of weaned SD rats （20-23 day after birth） were measured to calculate the efficiency ratio of proteins according to Safety Testing of Genetically Modified Organisms and Their Products- Method for Protein Efficiency Ratio. Amino acid content of recombinant human α-whey protein powder was also determined to assess amino acid scores. Nutrient content of the recombinant human α-whey protein powder was analyzed and compared with the regular milk powder. Results The difference in overall protein efficiency ratio of the recombinant human or-whey protein powder among male animal groups was not statistically significant （/＇〉0.05）. The difference in protein efficiency ratio among the female animal recombinant human whey protein powder group and other control groups was not statistically significant （P〉0.05）. Contents of all amino acids, except isoleucine, were higher in the recombinant human whey protein powder was in regular milk powder. The recombinant human whey protein powder was different from regular milk powder in its nutritional content. Conclusion The results indicate that protein efficiency of the recombinant human whey protein powder is comparable to that of other groups. Although the nutritional content is relatively low, the composition of amino acids of the recombinant human whey protein powder is more suitable for the human body.
出处
《现代预防医学》
CAS
北大核心
2016年第14期2545-2548,共4页
Modern Preventive Medicine
基金
转基因生物的食用和饲用安全评价技术(2014ZX08011-005)
关键词
重组人α-乳清蛋白奶粉
蛋白质功效
氨基酸评分
营养成分
Recombinant human α-whey protein powder
Protein function
Amino acid score
Nutritional content
作者简介
令狐丽琴（1988-），女，硕士，研究方向：转基因食品的食用和饲用安全性评价
通讯作者：杨丽琛，E-mail：yanglichen@126．com
