不同来源谷氨酸菌体蛋白的营养价值调查分析  

Investigation of thenutritional value of glutamate thalli proteinsfrom different sources

作　　者：吴振洲 史莹 张敏 王玥 李晓丽 刘宇彤 WU Zhenzhou;SHI Ying;ZHANG Min;WANG Yue;LI Xiaoli;LIU Yutong(Wellhope Food Co.,Ltd.,Shenyang 110164,China)

机构地区：[1]禾丰食品股份有限公司,辽宁沈阳110164

出　　处：《发酵科技通讯》2023年第3期158-162,169,共6页Bulletin of Fermentation Science and Technology

基　　金：辽宁省“揭榜挂帅”科技攻关计划项目(2021JH1/10400033)。

摘　　要：为了调查市售的谷氨酸菌体蛋白产品品质,了解其蛋白质相关的营养价值,选择来自4个谷氨酸菌体蛋白厂家的8个产品,扫描近红外光谱图并测定其营养指标(包括粗蛋白、水分、粗脂肪、粗灰分、粗纤维、真蛋白、真蛋白与粗蛋白比值、铵盐)及氨基酸质量分数。分析结果表明:D厂家的精品谷氨酸渣粗蛋白质量分数高达84.05%,最低为B厂家68.33%,C厂家的味精渣粗蛋白质量分数虽然不是最低,但其真蛋白与粗蛋白的比值最低。通过对比,发现不同厂家的产品从外观到结构再到营养价值均有差别,值得深入研究。In order to provide the quality of commercially available glutamate thalli protein products,their protein-related nutritional values were investigated.Eight products from four glutamate thalli protein manufacturers were selected for scanning near infrared spectrograms and determination of their nutritional indexes(including crude protein,moisture,crude fat,crude ash,crude fiber,true protein,true protein to crude protein ratio,ammonium salt)and amino acid contents.The results showed that the crude protein content of glutamate thalli protein from manufacturer D was as high as 84.05%and the lowest was 68.33% from manufacturer B.Although the crude protein content of glutamate thalli protein from manufacturer C was not the lowest,its true protein to crude protein ratio was the lowest.The comparison revealed that the products of different manufacturers differed in terms of appearance,structure,and nutritional value.This observation warrants further in-depth research.

关 键 词：菌体蛋白 谷氨酸 蛋白质 质量分数 

分 类 号：S968.22[农业科学—水产养殖]