4种不同来源蛋白质的氨基酸测定及营养评价研究  

Study onAminoAcid Determination and Nutritional Evaluation of 4 Kinds of Proteins from Different Sources

作　　者：孙合群[1] 覃先武[1] 胥怀 李沛[1] 彭颖 SUN He-qun;QIN Xian-wu;XU Huai;LI Pei;PENG Ying(Angel Yeast Co.,Ltd.,Yichang 443003,China)

机构地区：[1]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《饮料工业》2022年第6期1-4,共4页Beverage Industry

摘　　要：本研究对小麦蛋白粉、大豆蛋白粉、乳清蛋白粉和酵母蛋白粉的氨基酸种类与含量进行检测,并对其水解氨基酸进行分析与评价。得到结论:小麦蛋白粉、大豆蛋白粉、乳清蛋白粉和酵母蛋白粉的必需氨基酸含量分别为22.91%、31.63%、46.01%和36.30%,其中乳清蛋白粉和酵母蛋白粉的必需氨基酸的含量均高于FAO/WHO提出的氨基酸标准模式36.00%。另外,与鸡蛋蛋白质的必需氨基酸组成相比,小麦蛋白质缺乏赖氨酸、苏氨酸和含硫氨基酸;大豆蛋白质缺乏含硫氨基酸;乳清蛋白质缺乏苯丙氨酸+酪氨酸;酵母蛋白质缺乏含硫氨基酸和色氨酸,因此在开发产品时4种蛋白质适合复配使用,以使必需氨基酸的种类和含量更完全。In this study,the kinds and contents of amino acids in wheat protein powder,soybean protein powder,whey protein powder and yeast protein powder were detected,and their hydrolyzed amino acids were analyzed and evaluated.It was concluded that the essential amino acid contents of wheat protein powder,soybean protein powder,whey protein powder and yeast protein powder were 22.91%,31.63%,46.01% and 36.30%.The contents of essential amino acids in whey protein powder and yeast protein powder were 36.00% higher than the amino acid standard model proposed by FAO/WHO.In addition,compared with egg protein,wheat protein lacks lysine,threonine and sulfur containing amino acids.Soybean protein lacks sulfur-containing amino acids;Whey protein deficiency of phenylalanine+tyrosine;Yeast proteins lack sulfur-containing amino acids and tryptophan.Therefore,in the development of the product,the four proteins can be combined to make the type and content of essential amino acids more complete.

关 键 词：小麦蛋白粉 大豆蛋白粉 乳清蛋白粉 酵母蛋白粉 氨基酸评价 

分 类 号：TS201[轻工技术与工程—食品科学]