马铃薯蛋白营养价值评价及其热处理后的消化特性  

Nutritional value of potato protein and its digestibility under heat treatment

作　　者：陈蓬凤 蔡芳[2] 王少华[2] 何建军[2] 黄师荣[1] 施建斌[2] 隋勇[2] 蔡沙[2] 熊添 梅新[2] CHEN Pengfeng;CAI Fang;WANG Shaohua;HE Jianjun;HUANG Shirong;SHI Jianbin;SUI Yong;CAI Sha;XIONG Tian;MEI Xin(College of Chemical Engineering,Xiangtan University,Changsha 411105,China;Institute of Agricultural Product Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)

机构地区：[1]湘潭大学化工学院,湖南湘潭411105 [2]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064

出　　处：《食品与发酵工业》2021年第19期168-173,共6页Food and Fermentation Industries

基　　金：湖北省农业科技成果转化项目(2020BBB050);湖北省中央引导地方科技发展专项(2018ZYYD011)。

摘　　要：以鄂10、鄂11、米拉3个品种马铃薯蛋白为原料,评价了马铃薯蛋白营养价值,探讨了热处理对蛋白消化特性的影响。结果表明,鄂10、鄂11、米拉3个品种马铃薯蛋白第一限制性氨基酸均为蛋氨酸,必需氨基酸占总氨基酸比例分别为44.72%、42.65%和44.25%,与鸡蛋蛋白贴近度分别为0.865、0.858和0.884;未经处理的鄂10、鄂11、米拉蛋白的消化率分别为28.80%、42.95%和48.42%,胰蛋白酶抑制活性分别为537.81、527.28和471.41 mg/g,高压热处理马铃薯蛋白消化率显著高于常压热处理、微波和干热处理(P<0.05),随着常压热处理时间延长,马铃薯蛋白消化率呈上升趋势,胰蛋白酶抑制剂活性呈下降趋势;常压热处理60 min后,鄂10、鄂11、米拉的蛋白消化率分别达72.47%、82.55%和83.75%,胰蛋白酶抑制剂活性分别降至20.24、20.07和13.41 mg/g,相同处理时间下,米拉马铃薯蛋白的消化率高,胰蛋白酶抑制剂活性低。Potato protein extracted from three potato varieties of E10,E11 and Mila were used as materials,their nutrition value was estimated and the effect of heat treatment on the digestibility of potato protein was explored.The result indicated that the first limited amino acid of potato protein from all varieties E10,E11 and Mila were methionine.And the ratio of essential amino acid to total amino acid of potato protein were 44.72%,42.65%and 44.25%respectively,and which close to egg protein.The digestibility and trypsin inhibitor activity of untreated potato protein from E10,E11 and Mila were 28.80%,42.95%,48.42%and 537.81,527.28,471.41 mg/g,respectively.Moreover,the digestibility of high pressure heat-treated potato protein higher than normal pressure heat-treated,microwave and dry-heated treatment significantly(P<0.05),and with increasing the time of normal pressure heat treatment,the digestibility of potato protein increased and the trypsin inhibitor activity decreased.After normal pressure heat-treated for 60 min,the digestibility of potato from E10,E11 and Mila achieved 72.47%,82.55%,83.75%,respectively.And the trypsin inhibitor activity decreased to 20.24,20.07,13.41 mg/g for E10,E11 and Mila.Mila exhibited the highest trypsin inhibitor activity and digestibility with the same heat treatment.

关 键 词：马铃薯蛋白 营养价值评价 消化率 胰蛋白酶抑制剂活性 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]