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《Modern Food Science and Technology》 2008-04
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Nutritional Evaluation of the Enzymolytic Protein Powder of Trachurus japonicus

ZHANG Jing, HAO Ji-ming, JI Hong-wu, ZHANG Chao-hua (College of Food Science & Technology Guangdong Ocean University, Zhanjiang 524025, China)  
In this paper, the nutriments and amino acids composition of the enzymolytic protein powder of Trachurus japonicus were studied. Results showed that the powder had a high content of crude protein content (66.37%) and was in rich of tasty amino acids, such as Glutamic acid (7.97%),Aspartic acid (5.81%) and Glycine(4.66%). According to the suggested level of FAO/WHO(1973), the protein powder showed high nutrient value due to the high amino acid score (82) and threonine being of the first limiting amino acid. Besides, the powder was rich in inorganic salts, especially Ca and Zn.
【Fund】: 广东省科技攻关重点突破招标项目(2005A20301002)
【CateGory Index】: TS254
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