氨基酸营养当量和整齐性指数

化学法以蛋白质的氨基酸组成评价蛋白质营养价值。在分析化学法的一般思想和方法的基础上,本文引进氨基酸营养当量和营养当量数的概念,并提出一个称为“整齐性指数”的新化学指数。使化学评价蛋白质营养价值的方法理论化,并使化学指数在反映蛋白质营养价值上更加精确可靠;本文同时还揭示了化学法中常用的化学分指标能较理想反映蛋白质营养价值的内在原因,通过实例分析,本文还证实了蛋白质的氨基酸组成对蛋白质的消化率存在影响的作用。

Nutritive equivalent of amino acid and Even Index

Chemical methods evaluate protein nutritve value according to protein's amino acids composition. Based on the general thoughts and means of the methods, the concept of nutritive equivblent of amino acia is introduced. and one more chemical index, which is named as Even Index and was wished to bring the chemical methods more reasonable and accurate, is proposed. The Even Index has better correlation for bioassay indices, such as Biological Value and Net Protein Utilization etc.,than traditional chemical indices do and at same time reveals the fact that the composition of amino acids of a protein influences Protein's digest rate. the reason for chemical score to have good estimation of nutritive value of protein is also revealed.