叶蛋白酶促水解物营养价值的研究  

Study on the Nutritional Evaluation of the Products Obtained fromthe pap ain Hydrolyzed Leaf Protein

作　　者：陈文荣[1] 邱业先[2] 

机构地区：[1]浙江师范大学生命与环境科学学院,金华321004 [2]江西农业大学,南昌330045

出　　处：《食品科学》2002年第6期100-102,共3页Food Science

摘　　要：本文通过木瓜蛋白酶对叶蛋白的酶促水解作用来改善叶蛋白功能方面的缺陷,并通过游离氨基酸的测定与实验动物的生长代谢试验来评价其营养价值,研究表明:酶解产生多肽的同时大量的游离氨基酸被释放出来,赖氨酸、苏氨酸、亮氨酸、异亮氨酸、色氨酸这几种必需氨基酸含量有明显的提高;大鼠的生长代谢试验表明:叶蛋白多肽的各项营养指标与未水解的叶蛋白相比有显著差异,并接近酪蛋白。Throughthe hydrolysis catalyzedby papainthe leaf protein' s functional defects were overcome.The p -roduct' s nutritional value was estimated th rough the measurement of the amino ac id' s amount andthe rat' s growth and metabolism experiment.The result s howed:while the hydrolysis produce d peptides,a lot free amino acid was r e-leased.The amount of essential amin o acid,namely,Lys,Thr,Leu,Ile and Trp increased greatly.The result of rat' s growth and metabolismexperiment re vealed:the nutritive value indexes of leaf proteinpeptides showedmark ed differ-ence against leaf protein;while clo se to casein.

关 键 词：叶蛋白 酶促水解物 营养价值 叶蛋白多肽 游离氨基酸 食用 

分 类 号：TS201.21[轻工技术与工程—食品科学]