Ihekoronye A I
Department of Food Science and Technology, University of Nigeria, Nsukka.
Nahrung. 1988;32(8):789-93. doi: 10.1002/food.19880320819.
A nutritional quality index in the nature of an enzymatic protein efficiency ratio (E-PER) was computed from the amino acid data of 18 different food products by means of multiple regression equations. The regression was performed by setting amino acid values derived from enzymic hydrolysis of the food proteins as the independent variables with the rat-based PER values as the dependent variables. The multiple regression gave the following equation: E-PER = -3.02 + 0.14 (asp) + 0.15 (glu) - 0.18 (pro) + 0.14 (ala) + 0.52 (met) + 0.21 (lys) + 0.09 (arg) - 0.45 (trp). The multiple correlation coefficient for this regression was 0.942 and the coefficient of variation was 88.7%. The prediction equation was tested on amino acid-PER data of 22 different foodstuffs and it successfully predicted (+/- 0.22) the PER of 17 and an effectiveness of 77.3%.
通过多元回归方程，根据18种不同食品的氨基酸数据计算出一种具有酶蛋白效率比（E-PER）性质的营养质量指数。回归分析以食品蛋白质酶解得到的氨基酸值作为自变量，以基于大鼠的蛋白质效率比值作为因变量进行。多元回归得出以下方程：E-PER = -3.02 + 0.14（天冬氨酸）+ 0.15（谷氨酸） - 0.18（脯氨酸）+ 0.14（丙氨酸）+ 0.52（蛋氨酸）+ 0.21（赖氨酸）+ 0.09（精氨酸） - 0.45（色氨酸）。该回归的多元相关系数为0.942，变异系数为88.7%。该预测方程在22种不同食品的氨基酸 - PER数据上进行了测试，成功预测了17种食品的PER（±0.22），有效率为77.3%。
