两种豆类植物蛋白的特征氨基酸组成和消化特性  被引量:3

Composition of Amino Acid and Digestive Characteristics of Two Kind of Beans Protein

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作  者:吴杰[1] 于立梅[2] 冯卫华[2] 

机构地区:[1]玉米深加工国家工程研究中心,吉林长春130033 [2]仲恺农业工程学院轻工与食品学院,广东广州510225

出  处:《广州化工》2013年第15期59-61,98,共4页GuangZhou Chemical Industry

基  金:粤港招标项目(2009A020700002)

摘  要:以野生山毛豆和大豆为原料,通过氨基酸分析和体外模拟实验研究了两种豆类植物蛋白的特征氨基酸组成和消化特性。结果表明:山毛豆含有丰富的蛋白质和氨基酸,脱脂后的山毛豆中蛋白质含量约为47.12%±0.35%,大豆中蛋白质含量约为44.17%±0.48%。两种豆类中均含有18种氨基酸,其中包含人体必需的8种氨基酸,山毛豆氨基酸总量为38.08%,必需氨基酸含量为13.47%,非必需氨基酸含量为24.61。山毛豆氨基酸中支链氨基酸占总氨基酸量的15%大豆所含的支链氨基酸占总氨基酸量的13%。山毛豆和大豆的蛋氨酸为第一限制氨基酸,缬氨酸为第二限制氨基酸,AAS值有一定差异。山毛豆蛋白属于优质蛋白。模拟体外消化表明山毛豆蛋白体外消化率为88.86%±0.75%,大豆蛋白体外消化率为91.71%±0.88%,无显著差异。The wild tephrosia candida and soybean was used as the materials, the characteristics of amino acid composition and digestibility of two kinds of legume protein were determined through amino acid analysis and simulated experiment in vitro. The results showed that the two kinds of bean was rich in protein and amino acids, protein content of Tephrosia was about 47. 12% ± 0. 35% after degreasing, and protein content of soybean was about 44. 17% ± 0. 48%. Two kinds of beans contained 18 kinds of amino acids, which contained 8 kinds of essential amino acids, total amino acids of tephrosia was of 38.08%, the contents of essential amino acids was about 13.47%, and non - essential amino acid content was 24.61%. The content of branched chain amino acids in tephrosia accounted for 15% of total amino acid content, and the content in soybean accounted for 13% of the total amount of amino acids. The methionine in Tephrosia candida and soybean was as the first limiting amino acid, valine was second limiting amino acid, and AAS value had certain difference. Tephrosia protein belonged to high - quality protein. Simulation digestibility in vitro showed that the digestibility of tephrosia protein was 88.86% ± 0. 75%, and the digestibility of soybean orotein was 91.71% ± 0. 88%.

关 键 词:豆类 蛋白质 氨基酸 消化率 

分 类 号:Q503[生物学—生物化学]

 

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