Research Progress of Food Protein Quality Evaluation Methods

被引：0
|
作者：
Dong J. [1 ,2 ]
Zhang Y. [1 ]
Ma N. [1 ]
Teng A. [1 ]
Tian X. [1 ]
Wang W. [1 ,3 ]
机构：
[1] College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin
[2] National Center of Technology Innovation for Synthetic Biology, Tianjin
[3] R & D Centre of Collagen Products, Xingjia Biotechnology Co., Ltd., Tianjin
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 07期
关键词：
digestible indispensable amino acid score (DIAAS); ileal digestibility; protein digestibility corrected amino acid score (PDCAAS); protein quality; score model;
D O I：
10.13386/j.issn1002-0306.2022050228
中图分类号：
学科分类号：
摘要：
The types and contents of proteins are different in different foods, and the composition and proportion of amino acids are different, as a result, their contribution to meeting the nutritional needs of the human body is different. As the most basic nutrient component of food, protein has a direct impact on human health. With the rapid increase of global population and limited resources, a scientific and reasonable protein quality evaluation method is very important for investigating reasonable diet, obtaining adequate nutrition, and effectively developing new protein resources and so on. Therefore, this paper reviews the research process of protein quality evaluation methods in food, and elaborates the protein digestibility corrected amino acid score (PDCAAS) and digestibility indispensable amino acid score (DIAAS), including the applications, advantages and limitations of these two evaluation methods. It is hoped to provide some theoretical basis for exploring high-quality protein sources and protein complementarity, and developing high-quality protein foods. © Science and Technology of Food Industry 2023.
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页码：455 / 462
页数：7
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