蛋黄非磷肽相对分子质量分布及其营养价值评价  

ASSESSMENT OF RELATIVE MOLECULAR WEIGHT DISTRIBUTION AND NUTRITIVE VALUE OF EGG YOLK NON-PHOSPHOPEPTIDE

作　　者：赵利[1] 苏伟[1] 刘华[1] 

机构地区：[1]江西科技师范学院生命科学学院,江西南昌330013

出　　处：《河南工业大学学报（自然科学版）》2009年第5期18-20,24,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：江西省教育厅科技计划项目(贑教技字[2006]244号);江西省农业厅农牧渔业科研计划项目(赣农字[2006]23号)

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．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.

关 键 词：蛋黄 非磷肽 相对分子质量分布 氨基酸 营养价值评价 

分 类 号：TS201.2[轻工技术与工程—食品科学]