South China J Prev Med April 2012 Vol 38 No.2 AOAC 10. 5% AD TD EAA 20% NPU %

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1 South China J Prev Med April 2012 Vol 38 No ~ 70g SPF Wistar % 10. 5% AOAC PER 180 g SPF Wistar 12 AD TD EAA % FAO /WHO BCAA 20% AAS CS PER % % P > AD TD % % BV NPU % EAA BCAA Q51 A Nutritional evaluation of protein powder LI Jie-ying LU Xiao-cui GAN Yu GAO Hai LUO Hai-ji DENG Hong. School of Public Health and Tropical Medicine Southern Medical University Guangzhou China Abstract Objective To evaluate the nutritional value of protein powder. Methods The nutritional evaluation of protein powder was assayed by chemical analysis and animal experiments and compared with casein. 36 SPF weanling Wistar rats body weight BW g were fed in separate cages. After adaptation to the environment they were divided into 3 groups randomly by BW i. e. nitrogenfree N-free diet group casein diet group containing 10. 4% protein and protein power diet group containing 10. 5% protein. They were fed according to the standard of AOAC. The protein efficiency ratio PER was calculated by considering the food intake BW gain and feed protein content. 12 SPF infancy Wistar rats weighing about 180 g were fed in separate metabolism cages and they were divided into 2 groups i. e. N-free diet group and protein powder diet group. The excrement and urine of every rat were gathered everyday. The protein content was measured and then the apparent digestibility AD and true digestibility TD were calculated. Results The amino acid analysis showed that the total essential amino acid in protein powder was high in corresponding with the evaluation model of FAO /WHO making up of % of the total amino acids contents. The amino acid score AAS and chemical score CS of its protein were and respectively. The rat metabolism and growth experiments showed that the apparent digestibility AD true digestibility TD and net protein utilization NPU of protein powder hongd@ fimmu. com

2 South China J Prev Med April 2012 Vol 38 No.2 were % % and % respectively. Protein efficiency ratio PER and biological value BV were and There was no significant difference in these indices between protein powder group and casein group. Conclusion The tested protein powder contains high EAA and BCAA and its growth value is similar with casein. The AAS TD BV NPU of the tested protein powder were higher than soybean protein and its nutritional value is close to animal proteins of beef fish et al. The results suggested that protein powder had high nutrition value and was a good protein resource. Key words Protein Nutrition assessment EAA < 5 g > 10 g 3 d 1 21 ± 2 RH = 70 ± 5 % 3 d FAO /WHO 1999 AOAC FDA PER % 10. 4% 3 d 1 28 d g Wistar 12 AOAC > 5 g 1 15 g /d d 5 d 9 d 5 d 80. 0% 10 g / 60kg bw d MG 3 d 99. 2% SPF Wistar g SPF Wistar g FAO SCXK CS L BANO CS AAS

3 South China J Prev Med April 2012 Vol 38 No.2 19 FAO /WHO 2 7 AAS 100 FAO /WHO CS AAS 2. 1 CS AAS Ax Ee Ae Ex 100 CS = FAO /WHO BCAA Ax 20% Ae Ex CS AAS 2 Ee Ax mg /g AAS = As mg /g Ax As FAO /WHO PER % = % TD # AD AD % = - 2 CS AAS 100% BV mg /g mg /g BV = 100 = - - = - - NPU NPU = 100% = ± x ± s 3 4 SPSS EAA % EAA mg /g mg /g # FAO/WHO CS AAS mg /g mg /g * * * CS AAS P > 0. 05

4 South China J Prev Med April 2012 Vol 38 No.2 3 x ± s n = 12 cm F P g F ± ± > ± ± > ± ± > ± ± > ± ± > ± ± > ± ± > ± ± > ± ± > ± ± > P 2. 3 WHO PER FAO /WHO BCAA P > AD 10 TD ± % ± % BV ± NPU ± % 4 x ± s n = AAS CS F P g ± ± > g ± ± > % ± ± > PER ± ± < PER ± * < * PER 3 AAS CS PER AOAC 9-10 α - β - PER > ~ 2. 0 < EAA PER PER EAA % EAA FAO / 20% BCAA BCAA BCAA FAO /WHO 12 AAS CS

5 South China J Prev Med April 2012 Vol 38 No WHO 8 1. J. 10 BRANDSCH C SHUKLA A HIRCHE F et al. Effect of proteins from beef pork and turkey meat on plasma and liver lipids 2 ARAYA H PAK N VERA G et al. Digestion rate of legume carbohydrates and glycemic index of legume-based meals J. International Journal of Food Sciences and Nutrition AOAC International. Protein efficiency ratio EB /OL http / /www. aoac. org /oma_revision /toc. htm. 4 AOAC International. True protein digestibility of foods and food ingredients EB /OL http / /www. aoac. org /oma_revision /toc. htm. 5 FAO. Amino acid composition and protein quality EB /OL http / /www. fao. org /docrep /field /003 / ab470e / AB470E02. htm. 6 BANO ZAND RAJRATHNAM S. Pleurotus mushroom as a nutritious food in the tropical mushrooms biological nature and cultivation methods R. HongKong The Chinese University Press FAO /WHO Energy and protein requirement R. Geneva. M J of rats compared with casein and soy protein J. Nutrition J D'ANTONA G RAGNI M CARDILE A et al. Branched-chain amino acid supplementation promotes survival and supports cardiac and skeletal muscle mitochondrial biogenesis in middle-aged mice J. Cell Metab J 欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍欍 ISSN CN /R