수산식품 단백질 품질평가를 위한 새로운 모델 설정 2. 해산 갑각류의 C-PER 및 DC-PER

• 영문명: Predicting the Nutritional Value of Seafood Proteins as Measured by Newer In Vitro Model 2. C-PER and DC-PER of Marine Crustacea
• 발행기관: 군산대학교 수산과학연구소
• 저자명: 류홍수(Hong-Soo RYU) 이근우(Keun-Woo LEE)
• 간행물 정보: 『군산대학교 수산과학연구소 연구논문집』제1집, 239~246쪽, 전체 8쪽
• 주제분류: 농수해양 > 해양학
• 파일형태: PDF
• 발행일자: 1994.12.01

영문 초록

To confirm the application of a newer in vitro assays to determining the nutritional value of marine crustaceans(mainly shrimps and crabs), which have been considered to be highly nutritive depending on their levels of the essential amino acids and digestibility, their C-PERs and DC-PERs were determined and studied the factors influencing their in vitro results. Four species of seawater shrimps and 2 species of seawater crabs were used in this experiment. The in vitro digestibilities showed 83~86% for raw shrimps and the trypsin indigestibile substrate content(TIS) was ranged from 1.32 to 3.33 mg/g solid expressed quantitatively as mg of purified soybean trypsin inhibitor. The smaller size of shrimps revealed a greater in vitro digestibility and a lower contents of TIS. It was noted that the in vitro digestibility of raw blue crab meat was around 85% while boiled tenner crab meat showed 86% or above, and the leg meat had the greatest in vitro digestibility in the various parts of crab meats. The poor in vitro digestibilities for shrimp's and crab's meat, compared with that of the other seafoods as noted in previous reports. suggest that the drop in pH, due to the change in their freshness during harvesting and frozen storage, resulted in underestimating their digestibilities using four-enzyme digestion technique. The lysine contents in all samples were higher than that of ANRC casein but they contained a slightly lower sulfur-containing amino acids than those in ANRC casein. But the other EAA, such as valine, tyrosine and phenylalanine, were found to be a half as little as that in casein and played a key-factor in calculation of C-PER or DC-PER. It was observed that the value of C-PER and DC-PER for all samples ranged from 2.1 to 2.4, and the predicted digestibilities showed 90% or above in all samples. It was a different results from the fact that the animal proteins bear a higher values and predicted digestibilities than those of C-PER values. The lack of correlation between C-PER and DC-PER values is attributable to the fact that the lower content of valine, tyrosine and phenylalanine, and drop in pH owing to the changes of freshness in marine crustacea proteins. Therefore. if a newer in vitro digestion technique which are taken into account the pH drop before digestion, TIS content and released free amino acids and/or peptides- developed, C-PER assays can provide more advantages in assessing the protein nutritional value of marine crustacea than any other in vitro assays.

목차

ABSTRACT

1. 서언

2. 재료 및 방법

3. 결과 및 고찰

요약

문헌