毛榛榛仁肽的氨基酸营养组成与总还原能力评价  

Evaluation of Amino Acid Nutritional Composition and Total Reducing Power of Corylus Mandshurica Maxim Hazelnut Peptides

作　　者：郭庆启[1] 张娜[2] 符群[1] 邹传山[1] 张智[1] 

机构地区：[1]东北林业大学林学院,哈尔滨150040 [2]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《中国粮油学报》2017年第11期64-69,共6页Journal of the Chinese Cereals and Oils Association

基　　金：中央高校基本科研业务费专项资金(DL12BA04);东北林业大学食品工程原理重点课程资助(DL 2015-26);中国食品科学技术学会食品科技基金-贝因美食品科技研究基金(2016-002)

摘　　要：以超临界CO2脱脂制备出的毛榛榛仁粕为原料,经Alcalase碱性蛋白酶水解榛仁粕蛋白提取液后,采用葡聚糖凝胶G-25对水解液进行分离纯化,得到Ⅰ和Ⅱ2种榛仁多肽组分,测定其氨基酸组成,并对其营养和总还原能力进行了评价。研究结果表明:对于毛榛榛仁多肽组分Ⅰ和Ⅱ,其氨基酸比值系数分值分别为36.15和41.11,营养价值较低,限制氨基酸分别是赖氨酸和亮氨酸。抗氧化实验结果表明,在相同质量浓度条件下,多肽组分Ⅱ的总还原能力要高于多肽组分Ⅰ,但均小于VC。The protein extraction solution from the supercritical carbon dioxide defatted corylus mandshurica kernel meal was hydrolyzed by Alcalase, and then the hydrolysate was separated and purified by Sephadex G -25. After that two kernel polypeptide fractions I and II were prepared, the amino acid composition of thetwo polypeptide fractions was determined, and its nutrition and total reducing power were evaluated. The results showed that, for polypeptide fractions I and II, the score of ratio coefficient of amino acid was 36.15 and 41.11 each, which showed that the nutritional value wasrelatively low; the limiting amino acidswere Lysine and Leucine for two fractions, respectively. The antioxidant experiment results show that under the same concentration, the total reducing power of polypep- tide fraction II was higher than that of polypeptide fraction I, but both were less than that of VC.

关 键 词：榛仁肽 氨基酸组成 营养评价 抗氧化 

分 类 号：S664.4[农业科学—果树学]