麻仁球蛋白氨基酸组成与功能特性关系初探  

Preliminary Study on the Relationship Between Amino Acid Composition and Functional Properties of Edestin

作　　者：石杰[1] 魏连会[1] 张正海[1] 李国巍[1] 杨庆丽[1] SHI Jie;WEI Lianhui;ZHANG Zhenghai;LI Guowei;YANG Qingli(Daqing Branch of Heilongjiang Academy of Sciences,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江省科学院大庆分院,黑龙江大庆163319

出　　处：《农产品加工》2024年第12期29-31,共3页Farm Products Processing

基　　金：黑龙江省省属科研院所科研业务费项目(CZKYF2022-1-C004);大庆市指导性计划项目(ZD-2021-93)。

摘　　要：研究分析了麻仁球蛋白氨基酸的构成。通过对麻仁球蛋白吸水吸油性、等电点、巯基肽含量及体外消化率的测定,初步探讨了氨基酸组成与其功能特性之间的关系。结果表明,麻仁球蛋白中亲疏水性氨基酸的比例对其吸水吸油性的影响不大;酸碱性氨基酸的比例为1.23∶1,等电点曲线较为平稳;含硫氨基酸总和是大豆分离蛋白的4.5倍,是汉麻蛋白多肽具有抗氧化作用的原因之一;麻仁球蛋白体外消化率较高,适宜日常食用。In this paper,the composition of amino acids in the edestin of hemp was studied.The relationship between amino acid composition and its functional properties was discussed through the determination of water absorption,oil absorption,isoelectric point,thiol peptide content and in vitro digestibility.The results showed that the proportion of hydrophilic and hydrophobic amino acids had little effect on the water and oil absorption of the protein;the proportion of acid-base amino acids was 1.23∶1,and the isoelectric point curve was relatively stable;the total amount of sulfur-containing amino acids was 4.5 times that of soybean isolated protein,which was one of the reasons why the hemp seed peptide had an antioxidant effect.Edestin had high in vitro digestibility,it was suitable for daily consumption.

关 键 词：麻仁球蛋白 氨基酸组成 功能特性 

分 类 号：S565.9[农业科学—作物学]