NUTRITIONAL-EVALUATION OF LOW-TEMPERATURE ALKALINE EXTRACTS FROM BEEF BONES

被引：10

作者：

GOLDHIRSH, AG

JELEN, P

机构：

[1] Dept of Food Science, University of Alberta, Edmonton, Alberta

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03782.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Protein coagula precipitated from aqueous extracts of beef boning room wastes at pH 7.0, 6.0 and 5.1, were analyzed for amino acid composition including hydroxyproline. Nutritional parameters calculated from the amino acid composition were % essential amino acids (% EAA), essential ammo acid index (EAAI) and PER. The typical % EAA and PER values for the coagula (41.3 and 3.1, resp.) were comparable to beef. The EAAI was lower (67.5) due to the low tryptophan content. The parameters were not affected by the different pH of precipitation. Low fat and hydroxyproline contents of the extracts as compared to the raw material confirmed the effectiveness of the alkaline extraction procedure in preferentially extracting the lean beef protein. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：332 / &

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