山黧豆蛋白质的提取及营养价值研究  

Study on Optimization of Extration Process and Nutritional Value of Proteins from Lathyrus sativus Linn.

作　　者：李小波[1] 刘曼[1] 李培根[1] 王钊[1] 曹学丽[1] 牛晓峰 李雪帆 

机构地区：[1]北京工商大学食品学院/食品添加剂与配料北京高校工程研究中心/食品质量与安全北京实验室,北京100048 [2]太原六味斋实业有限公司,山西太原030006

出　　处：《食品科学技术学报》2016年第6期46-52,共7页Journal of Food Science and Technology

基　　金：农业部公益性行业(农业)科研专项(201303069-04)

摘　　要：优化碱溶酸沉提取山黧豆蛋白的方法,得到山黧豆粗蛋白,并分析其氨基酸组成,同时对山黧豆蛋白质进行了综合的营养价值评价。结果显示,山黧豆蛋白质的较佳提取条件为:提取温度40℃,pH值10,提取时间1 h,料液比1∶20 g/mL。此条件下,山黧豆蛋白质的提取率最高,蛋白质质量分数高达26.1%。山黧豆蛋白的等电点为pH值5;山黧豆蛋白质中含有18种蛋白质氨基酸,其中谷氨酸质量分数最高为17.4%,其次是天冬氨酸10.0%。其必需氨基酸占总氨基酸的比值EAA/TAA为42%(>40%)、必需氨基酸与非必需氨基酸的比值EAA/NEAA为72.41%(>60%),即均大于FAO/WHO提出的参考蛋白量。山黧豆蛋白中的氨基酸评分、化学评分、氨基酸比值系数以及必需氨基酸比率,除蛋氨酸+胱氨酸、苏氨酸、色氨酸、缬氨酸外,其他均高于WHO/FAO标准;蛋氨酸+胱氨酸、色氨酸分别为第一和第二限制性氨基酸。山黧豆蛋白质的必需氨基酸指数EAAI值为1.16,根据蛋白质的评价标准:EAAI值大于0.9为优质蛋白源,说明山黧豆蛋白质属于优质蛋白。Lathyrus sativus Linn. protein was extracted using the alkaline method and amino acid analysis and comprehensive assessment of nutritional value of protein were investigated. The analysis indicated that the optimized extraction yield of Lathyrus sativus Linn. protein was up to 26. 1% under the condition of extraction temperature 40℃, pH 10, time 1 h, and solid-liquid ratio 1：20 g/mL. The isoelectric point of Lathyrus sativus Linn. protein was pH 5 and 18 amino acids were found. The contents of glutamic acid and aspartic acid were 17. 4% and 10. 0%. The ratio of essential amino acids to total amino acids （ EAA/TAA） was 42% and the ratio of essential amino acids to non-essential amino acids （ EAA/NEAA） was 72. 41% which were higher than the reference values proposed by FAO/WHO. Except for methionine ＋cystine, threonine, tryptophan, and valine, the contents of other amino acids were higher than WHO/FAO standard. Meanwhile, methionine＋cystine and tryptophan were the first and second limiting amino acids. Moreover, the essential amino acids index （ EAAI） of Lathyrus sativus Linn. protein was 1. 16, which was higher than 0. 9, the criteria for high-quality protein source. Thus, Lathyrus sativus Linn. pro-teins had high quality.

关 键 词：山黧豆 蛋白质 提取 氨基酸分析 营养价值 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.2[轻工技术与工程—食品科学与工程]