贮藏条件对苜蓿叶蛋白功能性酶的影响  

Effects of Different Storage Conditions on Functional Enzyme of Alfalfa Leaf Protein

作　　者：单战[1] 玉柱[1] 薛艳林[2] 

机构地区：[1]中国农业大学动物科技学院,北京100094 [2]内蒙古农牧业科学院草原所,内蒙古呼和浩特010030

出　　处：《中国草地学报》2007年第6期34-37,共4页Chinese Journal of Grassland

基　　金：农业部"948"项目"优质草产品生产加工技术"(2006-G38);"十一五"国家科技支撑项目"牧草丰产技术集成与产业化示范"(2006BAD16B08);"十一五"国家科技支撑项目"优质草产品生产加工与高效利用关键技术研究"(2006BAD16B03-04)资助

摘　　要：以苜蓿为原料,采用酸碱法沉淀叶蛋白凝聚物。冷冻干燥后,分析叶蛋白中常规营养成分的含量和氨基酸组成,以及超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶的含量;得到的苜蓿叶蛋白分别在常温、4℃、-20℃、-40℃条件下储藏,在2周、4周、8周、12周时取样,分析超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶活性在储藏过程中的变化。结果表明:苜蓿叶蛋白中常规营养成分的含量远高于日常食品,各种氨基酸种类齐全;苜蓿叶蛋白中含有丰富的SOD和谷胱甘肽过氧化物酶;低温对SOD和谷胱甘肽过氧化物酶的酶活性保存率保存效果最好。The common nutritional contents and the amino acid composition and functional enzyme contents of alfalfa leaf protein were analyzed. Effects of different storage conditions on functional enzyme of alfalfa leaf protein were studied. The results showed that the protein contents of alfalfa leaf protein were higher than that of common food, the alfalfa leaf protein had complete amino acid.SOD and GSH-Px were the functional enzyme, and the content of SOD and GSH-Px of alfalfa leaf protein was very abundant, so alfalfa leaf protein was a perfect functional food stuff. The low temperature had a good effect on the activity remain rate of SOD and GSH-Px.

关 键 词：苜蓿 叶蛋白 储藏 超氧化物歧化酶 谷胱甘肽过氧化物酶 

分 类 号：S816.4[农业科学—饲料科学]