Evaluation of Protein Digestibility and Nutritional Utilization in Complementary Foods for Infants and Young Children
婴幼儿辅食中蛋白质消化特性与营养利用率评价

摘要

婴幼儿消化系统尚未完全成熟，辅食蛋白质的营养价值不仅取决于含量，还受蛋白来源、氨基酸组成、 食品基质及加工方式影响。本文分析乳、蛋、肉、谷物和豆类蛋白的消化特征，讨论婴幼儿体外消化模型、 氨基酸评价及生物利用指标。研究表明，成人消化条件会高估部分辅食蛋白的水解程度，谷豆复配效果亦具 有明显的原料依赖性。辅食评价应由粗蛋白检测转向蛋白含量、婴幼儿条件下消化率、必需氨基酸质量及耐 受性的综合判定。

Abstract

The digestive system of infants and young children is not yet fully mature, and the nutritional value of protein in complementary foods depends not only on protein content but also on protein source, amino acid composition, food matrix, and processing methods. This study analyzes the digestive characteristics of proteins derived from milk, eggs, meat, cereals, and legumes, and discusses in vitro digestion models for infants and young children, amino acid evaluation, and indicators of nutrient utilization. The results indicate that digestion conditions designed for adults may overestimate the degree of hydrolysis of certain complementary food proteins, while the effects of cereal legume combinations also depend strongly on the specific raw materials used. The evaluation of complementary foods should therefore shift from crude protein determination alone toward a comprehensive assessment integrating protein content, digestibility under infant-specific conditions, essential amino acid quality, and tolerance.