IMPROVE SAS, F-80480 Dury, France; STLO, INRAE, INSTITUT AGRO, F-35042 Rennes, France.
Université Clermont Auvergne, INRAE, UNH, Unité de Nutrition Humaine, F-63000 Clermont-Ferrand, France.
Food Chem. 2021 Feb 15;338:128020. doi: 10.1016/j.foodchem.2020.128020. Epub 2020 Sep 8.
Plant-based protein foods are increasingly common, but data on their nutritional protein quality are scarce. This study evaluated it for seitan (wheat-based food), tofu (soya-based food), soya milk, and a pea emulsion. The true ileal digestibility (TID) of their amino acids was determined in minipigs, to calculate the digestible indispensable amino acid score (DIAAS). The TID of the proteins was high and not significantly different between the foods tested: 97% for seitan, 95% for tofu, 92% for soya milk and 94% for pea emulsion. There were only minor differences in individual amino acid TIDs. DIAAS ranking was thus essentially driven by the amino acid composition of the food: soya-based food > pea emulsion > seitan. Nevertheless, the lower TID of sulphur-containing amino acids in tofu than in soya milk induced a significant decrease in DIAAS (from 117% to 97%), highlighting the importance of the matrix effect on nutritional protein quality.
植物性蛋白质食品越来越普遍，但关于其营养蛋白质质量的数据却很少。本研究评估了面筋（小麦基食品）、豆腐（大豆基食品）、豆浆和豌豆乳液的营养价值。通过迷你猪测定了其氨基酸的真回肠消化率（TID），以计算可消化必需氨基酸评分（DIAAS）。测试食品的蛋白质 TID 均较高，且彼此之间无显著差异：面筋为 97%，豆腐为 95%，豆浆为 92%，豌豆乳液为 94%。个别氨基酸 TID 差异很小。因此，DIAAS 的排名主要取决于食物的氨基酸组成：大豆基食品>豌豆乳液>面筋。然而，豆腐中含硫氨基酸的 TID 低于豆浆，导致 DIAAS 显著下降（从 117%降至 97%），这突出了基质效应对营养蛋白质质量的重要性。
