食品科学 ›› 2016, Vol. 37 ›› Issue (22): 160-165.doi: 10.7506/spkx1002-6630-201622024

• 成分分析 • 上一篇    下一篇

翅果油树种仁蛋白氨基酸组成分析及营养价值评价

冯笑笑1,李 娟2,陈侨侨1,李美萍1,张生万1,*   

  1. 1.山西大学生命科学学院,山西 太原 030006;
    2.山西琪尔康翅果生物制品有限公司,山西 临汾 042100
  • 收稿日期:2016-05-09 出版日期:2016-11-16 发布日期:2017-02-22
  • 通讯作者: 张生万(1955—),男,教授,学士,研究方向为食品化学、化学计量学。E-mail:zswan@sxu.edu.cn
  • 作者简介:冯笑笑(1992—),女,硕士研究生,研究方向为食品化学。E-mail:1625122827@qq.com

Amino Acid Composition and Nutritional Evaluation of Proteins Extracted from Elaeagnus mollis Diels Seed Kernels

FENG Xiaoxiao1, LI Juan2, CHEN Qiaoqiao1, LI Meiping1, ZHANG Shengwan1,*   

  1. 1. College of Life Science, Shanxi University, Taiyuan 030006, China;
    2. Shanxi Qwekan Biological Product Co. Ltd., Linfen 042100, China
  • Received:2016-05-09 Online:2016-11-16 Published:2017-02-22

摘要: 以翅果油树种仁为原料,采用Osborne分级法制备得到4 种可溶性蛋白,在对其氨基酸组成及含量分析的基础上,采用氨基酸比值系数法和模糊识别法对翅果油树种仁蛋白的营养价值进行评价,并考察味觉氨基酸及药用氨基酸的含量分布。结果表明:翅果油树种仁4 种蛋白质中均含有17 种氨基酸,其中7 种为必需氨基酸,种类齐全,必需氨基酸占氨基酸总量的25.9%~30.0%。4 种翅果油树种仁蛋白中,水溶蛋白的氨基酸比值系数分最高(83.51),其次是醇溶蛋白(75.45)、盐溶蛋白(69.09),碱溶蛋白最低(66.44),且4 种翅果油树种仁蛋白的贴近度都大于0.7,接近于全鸡蛋蛋白的营养价值,属于优质植物蛋白。水溶蛋白的第1限制氨基酸为苏氨酸,盐溶蛋白、醇溶蛋白和碱溶蛋白的第1限制氨基酸为蛋氨酸+半胱氨酸。翅果油树种仁蛋白中味觉氨基酸和药用氨基酸的含量丰富,在风味产品开发及药用膳食搭配方面具有较大的开发潜力。

关键词: 翅果油树种仁, 蛋白质, 氨基酸组成, 营养价值评价

Abstract: Four protein components were obtained from Elaeagnus mollis Diels seed kernels by Osborne fractionation, and their amino acid contents and compositions were analyzed. Besides, their nutritional values were evaluated by fuzzy pattern recognition based on score of ratio coefficient of amino acid (SRCAA). The contents of taste-active amino acids and therapeutic amino acids were also analyzed. The results showed that each of the proteins contained 17 amino acids including 7 essential amino acids (EAAs), accounted for 25.9% to 30.0% of the total amino acids. Among these proteins, the SRCAA value of water-soluble protein was the highest (83.51), followed by gliadin (75.45) and salt-soluble protein (69.09), and alkali-soluble protein had the lowest SRCAA value (66.44). The nutritional values of the water-soluble, salt-soluble and alkali-soluble proteins were closer to that of whole hen’s egg protein, suggesting that they are high quality plant proteins. The first limiting AA in the water-soluble protein was Thr while the first limiting AA in the salt-soluble protein, gliadin and alkali-soluble protein was Met+Cys. All the four proteins were rich in both taste-active amino acids and therapeutic amino acids, indicating that E. mollis Diels seed kernels have a great potential to be developed and utilized for flavored foods and medicinal foods.

Key words: Elaeagnus mollis Diels seed kernels, protein, amino acid composition, nutritional evaluation

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