Maubois J-L, Lorient D
INRA, Dairy Research Laboratory, F-35042 Rennes Cedex, France.
ENSBANA, F-21079 Dijon Cedex, France.
Dairy Sci Technol. 2016;96(1):15-25. doi: 10.1007/s13594-015-0271-0. Epub 2015 Dec 2.
Protein content of any source is classically determined through the analysis of its nitrogen content done for more 100 years by the Kjeldahl method, and the obtained result is multiplied by a number named nitrogen conversion factor (NCF). The value of NCF is related to the amino acid composition of the protein source and to the eventual presence of side groups covalently bound to some amino acids of the protein chain. Consequently, the value of NCF cannot be identical for all sources of food proteins. The aim of this paper is to review the available knowledge on the two allowed protein sources for infant food formulas, milk and soybean, in order to bring the right scientific basis which should be used for the revision of both European legislation and Codex Standard for Infant Formulas.
长期以来,任何来源蛋白质的含量传统上都是通过凯氏定氮法分析其氮含量来测定的,所得结果乘以一个名为氮转换系数(NCF)的数字。NCF的值与蛋白质来源的氨基酸组成以及蛋白质链中某些氨基酸上共价结合的侧基的最终存在情况有关。因此,所有食物蛋白质来源的NCF值不可能相同。本文旨在综述婴儿配方食品两种允许使用的蛋白质来源——牛奶和大豆——的现有知识,以便为修订欧洲法规和婴儿配方食品法典标准提供正确的科学依据。