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基于可消化必需氨基酸评分的生鲜与熟制猪背最长肌蛋白质品质评价(中英文)

John K.MATHAI Natalia S.FANELLI Hans H.STEIN 韩飞

粮油食品科技2026,Vol.34Issue(3):35-52,18.
粮油食品科技2026,Vol.34Issue(3):35-52,18.DOI:10.16210/j.cnki.1007-7561.2026.03.006

基于可消化必需氨基酸评分的生鲜与熟制猪背最长肌蛋白质品质评价(中英文)

Protein Quality of Raw and Cooked Pork Loin as Determined by the Digestible Indispensable Amino Acid Scores(DIAAS)Method(Chinese and English versions)

John K.MATHAI 1Natalia S.FANELLI 2Hans H.STEIN 3韩飞4

作者信息

  • 1. 伊利诺伊大学,营养科学分部,美国伊利诺伊州厄巴纳市61801||礼蓝动保,美国 印第安纳州 印第安纳波利斯市46221
  • 2. 伊利诺伊大学,动物科学系,美国伊利诺伊州厄巴纳市61801
  • 3. 伊利诺伊大学,营养科学分部,美国伊利诺伊州厄巴纳市61801||伊利诺伊大学,动物科学系,美国伊利诺伊州厄巴纳市61801
  • 4. 国家粮食和物资储备局科学研究院
  • 折叠

摘要

Abstract

The digestible indispensable amino acid score(DIAAS)was developed in 2011 to determine protein quality of human foods.However,protein quality of cooked pork,the most consumed meat in the world,has not previously been characterized by this method.Therefore,an experiment was conducted to determine DIAAS for raw pork loin,and to determine the effect of different thermal processing techniques(i.e.,roasting,frying,or grilling)on amino acid(AA)digestibility and DIAAS for pork loin when using the growing pig as a model for humans.Results demonstrated that raw,roasted,and grilled pork had a greater(P<0.05)standardized ileal digestibility(SID)of His,Ile,Leu,Lys,Met,Phe,Thr,and Val than fried pork.The SID of His and Thr was greater(P<0.05)in raw pork than in all cooked pork loins.For DIAAS calculated for children from 6 months to 3 years,values were greatest(P<0.05)for grilled and fried pork and least(P<0.05)for raw pork.The DIAAS for roasted pork was greater(P<0.05)than for casein.For individuals older than 3 years,there were no differences between DIAAS for grilled pork,fried pork,or casein,but these three ingredients had greater(P<0.05)DIAAS values than roasted pork,which in turn had a greater(P<0.05)DIAAS than raw pork.In conclusion,thermal processing of pork may increase protein quality,although not all thermal processing methods result in the same improvements in protein quality.

关键词

氨基酸/可消化必需氨基酸评分/肉类烹饪/猪背最长肌/蛋白质品质

Key words

amino acids/digestible indispensable amino acid score/meat cooking/pork loin/protein quality

分类

轻工纺织

引用本文复制引用

John K.MATHAI,Natalia S.FANELLI,Hans H.STEIN,韩飞..基于可消化必需氨基酸评分的生鲜与熟制猪背最长肌蛋白质品质评价(中英文)[J].粮油食品科技,2026,34(3):35-52,18.

基金项目

美国伊利诺伊大学营养科学分部"20-20远景项目"计划资助 The Vision 20-20 Program from the Division of Nutritional Sciences,University of Illinois,Urbana,IL.USA ()

粮油食品科技

1007-7561

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