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海产品蛋白质的营养价值及风味均与氨基酸含量有密切关系。色氨酸是人体必需的氨基酸之一 ,要评价海产品蛋白质中必需氨基酸的含量是否接近成人的需要 ,就必须以色氨酸含量为基准[1] 。我们对山东省沿海地区常食用的 2 1种海产品色氨酸含量进行了测定 ,现将结果报告如下。1 材
The nutritional value of seafood protein and flavor are closely related to the content of amino acids. Tryptophan is one of the essential amino acids in the human body. To assess whether the content of essential amino acids in seafood protein is close to that of adults, tryptophan content must be taken as a benchmark [1]. We measured the tryptophan content of 21 marine products commonly consumed in the coastal areas of Shandong Province and the results are reported below. 1 material