Matsuoka Ryosuke, Kurihara Hitoshi, Nishijima Noriaki, Oda Yoshifumi, Handa Akihiro
R & D Division, Kewpie Corporation, Sengawa Kewport, 2-5-7, Sengawa-cho, Chofu-shi, Tokyo 182-0002, Japan.
ScientificWorldJournal. 2019 Aug 27;2019:5475302. doi: 10.1155/2019/5475302. eCollection 2019.
Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected from them, flavouring egg white to meet taste requirements as a food has been a difficult challenge. Herein, we developed a high-molecular-weight egg white hydrolysate and compared the absorption rate and nutritional value of the hydrolysate with those of egg white proteins obtained from raw materials, whey proteins, and hydrolysates, also known as high-quality proteins. The absorption rate of egg white hydrolysates was faster than that of egg white and whey proteins in portal vein cannulated rats, and their bioavailability values were higher than those of whey proteins and hydrolysates. According to the protein digestibility-corrected amino acid score and digestible indispensable amino acid score, the scores for egg white hydrolysates were equivalent to those of egg white and whey proteins but higher than those of whey hydrolysates. Our results show that egg white hydrolysates maintain the nutritional value of egg whites and are rapidly absorbed by the body.
蛋清蛋白具有较高的蛋白质净利用率，在氨基酸评分系统中得分为100分。虽然蛋清的酶解产物能快速吸收，且可预期具有多种生理活性，但将蛋清调味以满足作为食品的口味要求一直是一项艰巨的挑战。在此，我们制备了一种高分子量蛋清水解物，并将该水解物与从原料中获得的蛋清蛋白、乳清蛋白以及水解产物（也称为优质蛋白）的吸收率和营养价值进行了比较。在门静脉插管大鼠中，蛋清水解物的吸收率比蛋清和乳清蛋白更快，其生物利用度值高于乳清蛋白和水解产物。根据蛋白质消化率校正氨基酸评分和可消化必需氨基酸评分，蛋清水解物的得分与蛋清和乳清蛋白相当，但高于乳清水解产物。我们的结果表明，蛋清水解物保持了蛋清的营养价值，并且能被身体快速吸收。
