摘要
蛋白质是生命最重要的物质基础,蛋白质摄入数量不足或过多,氨基酸摄入不平衡等都会对身体健康造成极大的影响。当前食品蛋白质营养评价体系是以氨基酸生物利用率为基础的,鲜少考虑氨基酸的健康效应。综述传统蛋白质营养评价体系的研究进展,指出传统蛋白质品质评价体系面临的挑战,并深入思考,首次提出在传统蛋白质评价体系的基础上引入"蛋氨酸分数(methionine score,MS)"这一新指标,并给出了MS的定义和计算公式,建议将其与传统蛋白质评价体系中的可消化必需氨基酸评分(digestible indispensable amino acid score,DIAAS)相结合,在评价氨基酸利用率的同时考虑氨基酸的健康效应,以补充传统的食品蛋白质品质评价体系。
Protein is the one of the most important material basis of life. Insufficient or excessive protein intake and unbalanced amino acid intake will have a great impact on health. The current food protein quality evaluation system is based on the bioavailability of protein and amino acids, without considering the health effects of amino acids. This paper reviewed the research progress of traditional protein quality evaluation system, pointing out the challenges faced by the traditional protein quality evaluation system. For the first time, a new index “methionine score(MS)” was introduced based on the traditional protein quality evaluation system, and the definition and calculation formula of MS were given, It is suggested that it should be combined with the digestible indispensable amino acid score(DIAAS) in the traditional protein evaluation system, and the health effects of amino acids should be considered while evaluating the utilization rate of amino acids, so as to supplement the traditional food protein quality evaluation system.
作者
韩飞
HAN Fei(Academy of National Food and Strategic Reserves Administration,Beijing 100037,China)
出处
《粮油食品科技》
2022年第1期126-133,共8页
Science and Technology of Cereals,Oils and Foods
基金
中央级公益性科研院所基本科研业务费专项基金项目(ZX1731)
公益性粮食行业专项基金项目(201513003-8)。
关键词
食物
蛋白质营养评价
蛋氨酸限制饮食
挑战
建议
蛋氨酸分数
food
protein nutritional evaluation
methionine-restricted diet
challenge
suggestion
methionine score
