不同水解度牡丹籽蛋白氨基酸组成及营养评价  

Amino Acid Composition and Nutritional Evaluation of Peony Seed Protein with Different Degrees of Hydrolysis

作　　者：庞雪风[1] 何东平[1] 胡传荣[1] 孙红星[1] 尤梦圆[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《食品工业》2014年第11期288-292,共5页The Food Industry

基　　金："十二五"国家科技支撑计划(2011BAD02B00)

摘　　要：根据牡丹籽蛋白的水解度制备了不同水解程度的牡丹籽蛋白酶解产物,采用液相色谱对酶解产物进行检测,比较了不同水解度牡丹籽蛋白的酶解产物的TAA,EAA/TAA,以及运用模糊识别方法评价的数学模型和氨基酸比值系数法对不同水解度牡丹籽蛋白的酶解产物进行分析并对其做了全面的营养评价。结果表明,水解度为23.52%的牡丹籽蛋白的酶解产物的营养价值是最高的,其蛋白酶解产物的EAA/TAA为20%。贴近度均为0.42,SRC值为27.36,结果还表明异亮氨酸是牡丹籽蛋白酶解产物的第一限制性氨基酸。According to the degree of hydrolysis of peony seed protein, different degrees of hydrolysis of peony seeds protein hydrolysates were prepared and analyzed for their amino acid compositions by using HPLC. TAA and EAA/TAA of peony seed protein with different degrees of hydrolysis were compared, and the peony seeds protein hydrolysates with different degrees of hydrolysis were analyzed by mathematical model of fuzzy recognition method for evaluating and amino acid ratio coefficient. The results showed when degree of hydrolysis was 23.52%, nutritional value of protein hydrolysates was the best, its EAA/TAA was 20%, close degree was 0.42 and SRC was 27.36. The results also showed that isoleucine was the first limiting amino acids of peony seed protein hydrolysates.

关 键 词：牡丹籽蛋白酶解产物 氨基酸 营养评价 

分 类 号：TS201.2[轻工技术与工程—食品科学]