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中文摘要：
采用蛋白酶水解鲜鸡蛋蛋黄，分离得到卵黄非磷肽，测定了卵黄非磷肽的分子组成，并采用氨基酸比值豕数法，分别以鸡蛋蛋白质为标准蛋白，以WHO／FAO氨基酸参考模式为评价标准，对蛋黄非磷肽营养价值进行评价．结果表明：卵黄非磷肽的相对分子质量分布在158—1493之间，其中氨基酸种类齐全，必需氨基酸占总氨基酸量的39％，第一限制性氨基酸为蛋氨酸（Met）＋半胱氨酸（Cys），其营养价值高于酪蛋白磷酸肽．
英文摘要：
Egg yolk non-phosphopeptide was separated from egg yolk with protease hydrolyzes method, the distribution of relative molecular weight of the non-phosphopeptide was determined. Using the egg protein as standard protein and WHO/FAO reference model of essential amino acid （EAA） as an appraisal criterion, the nutritional value of egg yolk non-phosphopeptide was evaluated. The results showed that the relative molecular weight of egg yolk non-phosphopeptide was in the range of 158-1 493. There were rich in all kinds of amino acid in it. EAA took up 39% of total amino acid. The first limiting amino acid was Met ＋ Cys. The protein quality of egg yolk non-phosphopeptide was far superior to that of casein non-phosphopeptide.
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