鲜牛奶与豆浆的氨基酸营养比较

用氨基酸自动分析仪分析了鲜牛奶和5%豆浆的蛋白质氨基酸组成及含量。必需氨基酸(含胱氨酸和酪氨酸)占氨基酸总量牛奶为45.47%,豆浆为37.93%;必需氨基酸指数(EAAI)牛奶为89.72,豆浆为74.92;赖氨酸含量牛奶为479mg/gN,豆浆为351mg/gN;第一限制氨基酸均为蛋氨酸+胱氨酸,其含量鲜牛奶为208mg/gN,豆浆为190mg/gN;氨基酸分(AAS)和化学分(CS),鲜牛奶为0.95和0.54,豆浆为0.86和0.49。

AMINO ACID NUTRITION COMPARISON BETWEEN FRESH MILK AND SOYBEAN MILK

The protein-based amino acid composition and content of fresh milk and soybean milk were analysed by amino acid analyzer.The essential amino acids(including cystine and tyrosine) amount to 45.47% in fresh milk and 37.93% in soybean,out of the to- tal amino acid content.The essential amino acid indexes (EAAI) are 89.72 for fresh milk and 74.92 for soybean milk;the lysine content is 479 mg/gN in fresh milk and 351 mg/g N in soybean milk.The first-limited amino acids are methionine and cystine in two milk,their contents being 208mg/gN in fresh milk and 190 mg/gN in soybean milk.Their amino acid score (AAS)and chemical score (CS) are 0.95 and 0.54 for fresh milk, 0.89 and 0.49 for soybean milk.