水飞蓟粕蛋白氨基酸组成及加工功能特性研究  

Study on Protein and Amino Acid Composition of Milk Thistle Meal and Functional Properties

作　　者：朱淑云[1] 董英[1] 陈晓东[1] 周越[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《中国粮油学报》2011年第8期71-74,83,共5页Journal of the Chinese Cereals and Oils Association

基　　金：江苏大学高级人才科研启动基金(09JDG027);江苏大学博士研究生科研创新计划(CX10B_007X)

摘　　要：以水飞蓟粕为原料,研究其蛋白质和氨基酸的组成及其蛋白的功能特性。结果表明,水飞蓟粕中粗蛋白的质量分数为47.23%,其中主要以清蛋白为主。17种氨基酸中谷氨酸、天冬氨酸和精氨酸含量丰富,蛋氨酸含量较少。必需氨基酸和总氨基酸质量分数分别为14.28%和41.70%。氨基酸评分(AAS)表明赖氨酸和含硫氨基酸分别是第1和第2限制性氨基酸。水飞蓟蛋白加工特性良好,有较好的溶解性,乳化性及乳化稳定性和发泡性及泡沫稳定性均优于大豆分离蛋白,是一种值得开发的优质植物蛋白。The protein and amino acid composition of milk thistle meal and the functional properties were studied. Results were as follows：the crude protein mass fraction of the milk thistle meal was 47.23 %. The albumin was the main constituent. Among the 17 detected amino acids ,the contents of Glu, Asp and Arg were relatively high ,while the content of Met was relatively low. The mass fraction of essential amino acids and total amino acids were 14.28% and 41.70%. The average amino acid scores （AAS） indicated that Lys,Cys and Met were the first and second limit- ing amino acids respectively. The processing properties of the milk thistle protein were excellent. The solubility of the protein was better and the foaming capacity and foam stability, emulsification capacity and stability were remarkably superior to that of the soy protein isolate. The milk thistle protein was considered as a fine protein source that was worth of exploiting in the future.

关 键 词：水飞蓟粕 蛋白质组成 氨基酸组成 功能特性 

分 类 号：TS209[轻工技术与工程—食品科学]