Kovalev N I, Kartseva N Ia, Fiterer V O, Shkol'nikova A A
Vopr Pitan. 1989 Mar-Apr(2):48-51.
A computation method is suggested, enabling one to optimize the amino acid composition of protein mixtures proceeding from the real content of amino acids and protein assimilation ratios. The method is based on the adequate use of essential amino acids and an amino acid that limits the biological value of proteins. The difference between the real content of essential amino acids and the portions utilized constitutes a non-utilized part of protein. The optimization may be reduced to the computation of its minimal values. The problem can be solved graphically, by exhaustive search of the products ratios with the use of computer or by optimization methods. According to the method designed there have been found optimal ratios of protein mixtures in animal and vegetable products contained by culinary dishes and products. The biological methods permitted one to determine the biological value and protein effectiveness ratio and to establish that they are closely related with the computed characteristics of the non-utilized part of protein and protein utilization ratio. The correlation ratio was found to amount to 0.76-0.89 (p less than 0.05).
提出了一种计算方法，该方法能使人根据氨基酸的实际含量和蛋白质同化率来优化蛋白质混合物的氨基酸组成。该方法基于对必需氨基酸和限制蛋白质生物学价值的一种氨基酸的合理利用。必需氨基酸的实际含量与所利用部分之间的差异构成了蛋白质的未利用部分。优化可简化为计算其最小值。该问题可以通过图形法、利用计算机详尽搜索产品比例或通过优化方法来解决。根据所设计的方法，已发现烹饪菜肴和产品中动物和植物产品所含蛋白质混合物的最佳比例。生物学方法能让人确定生物学价值和蛋白质效率比，并确定它们与蛋白质未利用部分的计算特征和蛋白质利用率密切相关。发现相关系数为0.76 - 0.89（p小于0.05）。
