Applications and Challenges of Protein Quality Assessment in Food

Abstract

As a key nutrient to maintain normal physiological functions of the human body, protein plays an increasingly important role in people's pursuit of a healthy life. With the growing demand for healthy dietary standards, the evaluation of protein quality in food has become particularly critical, providing a scientific basis for the innovation and development of healthy foods. Given the diversity of protein sources, fluctuations in content, and the complexity of amino acid composition, it is crucial to choose appropriate evaluation methods to accurately analyze the protein quality in food. This article deeply explores the protein quality evaluation methods widely used internationally, with a particular focus on the two evaluation systems of digestible amino acid score (DIAAS) and protein digestibility corrected amino acid score (PDCAAS). This article analyzes in detail the application scope, advantages, and challenges that may be encountered in practical applications of these two methods, aiming to provide a solid theoretical support for the development of high-quality protein foods.