莲子蛋白质的氨基酸组成及其营养评价  

THE AMINO ACID CONTENTS OF LOTUS SEED PROTEIN AND ITS NUTRITIONAL EVALUATION

作　　者：蔡联辉[1] 曾虹燕[1] 王亚举[1] 廖晓珊[1,2] 张继红[1] 

机构地区：[1]湘潭大学化工学院,生物技术研究所,湘潭411105 [2]湖南农业大学园艺园林学院,长沙410128

出　　处：《营养学报》2010年第5期503-506,共4页Acta Nutrimenta Sinica

基　　金：湖南省高校科技创新团队支持计划资助;湖南省教育厅项目(No.09C941)

摘　　要：目的对莲子蛋白中的氨基酸组成进行分析与评价。方法采用Osborne分级制备得到四种莲子蛋白组分,分别对其氨基酸组成进行研究。结果莲子蛋白质中清蛋白的含量最高(41.58%),其次为球蛋白(26.58%),谷蛋白(18.0%),醇溶蛋白含量最低(6.0%)。氨基酸分析表明,四种蛋白组分中的必需氨基酸都高于或接近FAO/WHO推荐值。营养评价结果表明,清蛋白和球蛋白的预测的BV、AAS值高于FAO/WHO氨基酸模式值。根据氨基酸评分(AAS)和化学评分(CS),莲子蛋白第一限制性氨基酸为蛋氨酸+胱氨酸,必需氨基酸指数(EAAI)为57.95。DSC分析表明,莲子清蛋白、球蛋白、谷蛋白和醇溶蛋白的变性温度分别为81.7、75.2、66.8和69.4 oC。结论莲子是一种优质植物蛋白质资源。Objective To evaluate the contents of the protein and amino acid in lotus seed.Method The four protein components of lotus seed were obtained by Osborne fractionation and their amino acid contents were analyzed.Results The results showed that the content of albumin in lotus seed protein was the highest（41.58 g /100 g）,followed by that of globulin（26.58 g/100 g）,glutelin（18.00 g/100 g） and that of prolamine,the lowest（6.00 g/100 g）.The essential amino acids in the four protein components were near or higher than those in FAO /WHO reference pattern,respectively.The values of predicted BV and AAS in albumin and globulin were higher than that of the pattern.Based on amino acid score（AAS） and chemical score（CS）,the first limiting amino acid of the lotus seeds protein was methionine ＋cystine,and the essential amino acid index（EAAI） was 57.95.DSC results showed that the denaturation temperatures of albumin,globulin,glutelin and prolamin were 81.7,75.2,66.8 and 69.4 oC,respectively.Conclusion The protein of lotus seed is a superior resource of plant proteins.

关 键 词：莲子 蛋白质 氨基酸 营养评价 

分 类 号：R151[医药卫生—营养与食品卫生学]