Sarwar G, McDonough F E
Health and Welfare Canada, Health Protection Branch, Ottawa, Ontario.
J Assoc Off Anal Chem. 1990 May-Jun;73(3):347-56.
The current concepts of protein quality evaluation were reviewed. A detailed examination of existing animal assays and more promising amino acid scoring methods has been carried out by an Ad Hoc Working Group on Protein Quality Measurement for the Codex Committee on Vegetable Proteins during the last 5 years. Several factors such as inadequacies of protein efficiency ratio (PER, the poorest test) and other animal assays, advancements made in standardizing methods for amino acid analysis and protein digestibility, availability of data on digestibility of protein and individual amino acids in a variety of foods, and reliability of human amino acid requirements and scoring patterns were evaluated. On the basis of this evaluation, amino acid score, corrected for true digestibility of protein, was recommended to be the most suitable routine method for predicting protein quality of foods for humans. Amino acid scores corrected for true digestibility of protein (as determined by rat balance method) were termed "protein digestibility-corrected amino acid scores." A detailed method for the determination of the protein digestibility-corrected amino acid score was proposed, and information about the range of scores to be expected in foods or food products was provided in the present investigation. The protein digestibility-corrected amino acid score method is a simple and scientifically sound approach for routine evaluation of protein quality of foods. Accuracy of the method would, however, be confirmed after validation with growth or metabolic balance studies in humans.
对当前蛋白质质量评估的概念进行了综述。蔬菜蛋白质法典委员会蛋白质质量测量特设工作组在过去5年里对现有的动物试验和更有前景的氨基酸评分方法进行了详细审查。评估了几个因素，如蛋白质效率比（PER，最不完善的试验）和其他动物试验的不足之处、氨基酸分析和蛋白质消化率标准化方法的进展、各种食物中蛋白质和单个氨基酸消化率的数据可用性，以及人类氨基酸需求和评分模式的可靠性。基于这一评估，建议将经蛋白质真消化率校正的氨基酸评分作为预测人类食物蛋白质质量的最合适常规方法。经蛋白质真消化率（通过大鼠平衡法测定）校正的氨基酸评分被称为“蛋白质消化率校正氨基酸评分”。本文提出了测定蛋白质消化率校正氨基酸评分的详细方法，并提供了关于食品或食品产品中预期评分范围的信息。蛋白质消化率校正氨基酸评分方法是一种简单且科学合理的常规评估食品蛋白质质量的方法。然而，该方法的准确性将在通过人体生长或代谢平衡研究进行验证后得到确认。
