盐地碱蓬的氨基酸组成及蛋白质特性分析  

Amino Acid Composition Analysis and Protein Evaluation of Suaeda salsa

作　　者：王知一 马月香 缴万里[2] 赵朋飞 蒋重宁 张诺 李亚丛[3] 刘春艳 WANG Zhi-yi;MA Yue-xiang;JIAO Wan-li;ZHAO Peng-fei;JIANG Chong-ning;ZHANG Nuo;LI Ya-cong;LIU Chun-yan(North China University of Science and Technology,Tangshan 063000,Hebei,China;Tangshan Gongren Hospital,Tangshan 063000,Hebei,China;Hebei Traditional Chinese Medicine Hospital,Shijiazhuang 050013,Hebei,China)

机构地区：[1]华北理工大学,河北唐山063000 [2]唐山市工人医院,河北唐山063000 [3]河北省中医院,河北石家庄050013

出　　处：《食品研究与开发》2023年第12期173-179,共7页Food Research and Development

基　　金：河北省自然科学基金(H2020209288)。

摘　　要：对盐地碱蓬氨基酸组成、蛋白质特性及营养价值进行分析和评价。结果显示,盐地碱蓬脱脂粉中粗蛋白含量为(24.09±0.02)%,约含8条亚基,分子量主要集中在10 kDa~70 kDa,盐地碱蓬蛋白中总氨基酸含量达841.13 mg/g,必需氨基酸含量占比为44.90%。盐地碱蓬蛋白中必需氨基酸比值系数分为68.60、必需氨基酸指数为70.16、营养指数为16.84。The amino acid composition,protein characteristics,and nutritional value of Suaeda salsa were analyzed and evaluated.The results showed that the content of crude protein in defatted S.salsa powder was(24.09±0.02)%.The protein contained approximately eight subunits,with a molecular weight range that was mainly concentrated around 10 kDa-70 kDa.The total amino acid content in S.salsa protein was 841.13 mg/g,and essential amino acids accounted for 44.90%of the total amino acids.The ratio coefficient of essential amino acids in S.salsa protein was 68.60,the essential amino acids index value was 70.16,and the nutritional index value was 16.84.

关 键 词：盐地碱蓬 氨基酸组成 蛋白质特性 高效液相色谱 营养评价 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]