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熟制加拿大豆类蛋白质质量的测定

Determination of the protein quality of cooked Canadian pulses.

作者信息

Nosworthy Matthew G, Neufeld Jason, Frohlich Peter, Young Gina, Malcolmson Linda, House James D

机构信息

Department of Human Nutritional Sciences University of Manitoba Winnipeg MB Canada.

Canadian International Grains Institute Winnipeg MB Canada.

出版信息

Food Sci Nutr. 2017 Jun 20;5(4):896-903. doi: 10.1002/fsn3.473. eCollection 2017 Jul.

Abstract

A study to determine the protein digestibility-corrected amino acid score and protein efficiency ratio of nine different cooked Canadian pulse classes was conducted in support of the establishment of protein quality claims in Canada and the United States. Split green and yellow pea, whole green lentil, split red lentil, Kabuli chickpea, navy bean, pinto bean, light red kidney bean, and black bean were investigated. Protein digestibility-corrected amino acid score (PDCAAS) and the protein efficiency ratio (PER) were determined using the appropriate rodent models. All pulses had high digestibility values, >70%, with PDCAAS values greater than 0.5, thereby qualifying as a quality protein in the United States, but only navy beans qualified as a good source of protein. All pulses except whole green lentils, split red lentils, and split green peas would qualify as sources of protein with protein ratings between 20 and 30.4 in Canada. These findings support the use of pulses as protein sources in the regulatory context of both the United States and Canada.

摘要

为支持在加拿大和美国建立蛋白质质量声明,开展了一项研究,以确定九种不同煮熟的加拿大豆类的蛋白质消化率校正氨基酸评分和蛋白质效率比。研究对象包括裂荚青豆和黄豌豆、整粒绿扁豆、裂荚红扁豆、卡布利鹰嘴豆、海军豆、斑豆、浅红芸豆和黑豆。使用适当的啮齿动物模型测定蛋白质消化率校正氨基酸评分(PDCAAS)和蛋白质效率比(PER)。所有豆类的消化率值都很高,>70%,PDCAAS值大于0.5,因此在美国可被视为优质蛋白质,但只有海军豆可被视为优质蛋白质来源。除了整粒绿扁豆、裂荚红扁豆和裂荚青豌豆外,所有豆类在加拿大都可被视为蛋白质来源,蛋白质评级在20至30.4之间。这些研究结果支持在加拿大和美国的监管背景下将豆类用作蛋白质来源。

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