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研究生:趙繼嫻
研究生(外文):Chi-Hsien Chao
論文名稱:動物性蛋白質對鐵質試管內利用效率之影響
論文名稱(外文):The Effect of Animal Protein on the in vitro Bioavailability of Iron
指導教授:周繼發周繼發引用關係
指導教授(外文):Chi-Fa Chow
學位類別:碩士
校院名稱:東海大學
系所名稱:畜產學系
學門:農業科學學門
學類:畜牧學類
論文種類:學術論文
論文出版年:2004
畢業學年度:92
語文別:中文
論文頁數:60
中文關鍵詞:透析力動物性蛋白質體外消化生物利用率
外文關鍵詞:IronDialysableAnimal proteinin vitroBioavailability
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本研究旨在利用數種不同之動物性蛋白質進行體外消化實驗以比較其對外源性鐵質利用性之差異。以蛋白、蛋黃、鮮乳、雞肉、豬肉、鴕鳥肉、牛肉與肝肽粉等不同的動物性蛋白質,藉額外添加三氯化鐵後進行體外消化試驗,以定量試樣與定蛋白質量兩種方式比較同量下不同試樣種類及不同試樣蛋白質品質對鐵利用之能力,並以可透析總鐵(D)、可透析二價鐵(DN)及總二價鐵(DN+R)等作為評估之標準。結果顯示,在定蛋白質試驗中測定之肝肽粉,能有最佳之鐵質利用率,而定量試樣與定蛋白質量試驗中,則以肉類有較佳之效果,並以牛肉、鴕鳥肉、豬肉三種紅肉之結果較佳,蛋白效果次之,白肉之雞肉效果再次之,鮮乳對鐵質之利用效率不佳,而蛋黃對鐵質則沒有促進之效果。
e purpose of this research is to compare the enhancement of various animal proteins on exogenous iron through in vitro digestion. When addition of ferric chloride in egg albumin, egg yolk, fresh milk, chicken pectoralis(breast), pork(loin), ostrich meat, beef(loin) and liver peptide powder to undergo in vitro digestion, and compared the iron bioavailability by estimating dialyzable total iron(D), dialysable ferrous iron(DN) and total ferrous iron(DN+R),respectively. The results showed that liver peptide powder had the best iron bioavailability in sample which contain 4g protein. Meat also had good effect in both experiments and the three types of red meat, such as beef, ostrich meat and pork had better effect than egg albumin. White meat such as chicken pectoralis had less effect on iron bioavailability. In contrast, fresh milk had no significant effect and egg yolk might even worse on iron bioavailability.
目次
Ⅰ中文摘要.......................1
Ⅱ前言.........................2
Ⅲ文獻檢討.......................3
Ⅳ材料與方法.....................23
Ⅴ結果與討論.....................28
Ⅵ結論........................44
Ⅶ參考文獻......................45
Ⅷ英文摘要......................54
Ⅸ小傳........................55
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