魚介および藻類蛋白質の有効性リシンについて

概要

論文の詳細を見る
On the evaluation of the nutritive value of food protein, the availability of amino acids in them is an important factor to be duly considered. Most of the lysine resources in Japanese foods are fish proteins. So, in this report, the available lysine in the proteins of several species of marine aniamals, along with that of algae such as Chlorella and Scenedesmus, which are being remarked as new protein resources, was determined as well as chages of it by heating, browning reaction with glucose and reaction with acetaldehyde were studied. The available lysine was estimated by the Carpenters method, based on the determination of free ε-amino group of lysine in the protein, and the results obtained are shown in Table 1, 2, and 3. As seen in these Tables, available lysine value of fish protein was about 8 and that of shellfish was a little lower than that. The value of the algae was ranged from 3 to 4. These values of fish and shellfish lost about 10% by heating, and more than half by reactions with glucose and acetaldehyde.
公益社団法人日本水産学会の論文