小麦及加工品中游离氨基酸总量测定  

Determination of Free Amino Acid Content in Wheat Grains and Its Products

作　　者：李兴军[1] 姜平[1] 陆晖[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《粮食科技与经济》2012年第B12期11-12,15,共3页Food Science And Technology And Economy

摘　　要：小麦及面粉存在蛋白酶和肽酶，外切蛋白酶作用内切蛋白酶和肽酶对贮藏蛋白的降解产物，形成游离氨基酸。在不适当的条件下不完善粒及面粉中游离氨基酸的积累，可以反映蛋白质营养品质的变化。建立小麦及加工品游离氨基酸含量的测定方法，并比较了不同年份收获小麦的粗粉游离氨基酸含量。Wheat grains and flour contain indigenous proteinases and peptidases.The peptides from storage proteins cleaved by endo-proteinases and peptidases are degraded into free amino acid with an exo-proteinase.Thus the accumulation of free amino acids in broken grains and flour stored at undesirable environmental factors may reflect a change in nutritional quality of proteins. This study established a method for determining the content of free amino acid in wheat grain and it products.

关 键 词：贮藏蛋白 游离氨基酸 外切蛋白酶 内切蛋白酶 肽酶 小麦 

分 类 号：TS251.42[轻工技术与工程—农产品加工及贮藏工程]