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

doi:10.7506/spkx1002-6630-201622024

Abstract

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

CLC Number:

TS207.3

FENG Xiaoxiao, LI Juan, CHEN Qiaoqiao, LI Meiping, ZHANG Shengwan,*. Amino Acid Composition and Nutritional Evaluation of Proteins Extracted from Elaeagnus mollis Diels Seed Kernels[J]. FOOD SCIENCE, 2016, 37(22): 160-165.

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