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甘薯糖蛋白是一种独特粘蛋白,是甘薯重要生理活性物质,具有重要生理作用和药用价值。该文综述甘薯糖蛋白化学组成及其生物学功效,并介绍有关研究热点。 相似文献
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采用二乙基氨基纤维素DEAE-52和葡聚糖凝胶G100柱层析法,从甘薯中分离纯化甘薯糖蛋白,并对其结构进行了初步探讨.研究结果表明,糖蛋白纯品呈白色,易溶于水;蛋白质质量分数为61.2%,通过SDS-聚丙烯酰胺凝胶电泳对糖蛋白进行纯度鉴定,结果显示只有一条谱带.气相色谱分析表明甘薯糖蛋白中糖链部分含有鼠李糖、阿拉伯糖、甘露糖、葡萄糖、半乳糖;红外光谱和β-消去反应表明:甘薯糖蛋白中含有α-糖苷键,糖苷键类型主要为吡喃型;糖与蛋白的肽链之间的连接点类型是O-糖肽键. 相似文献
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Aly Farag El Sheikha Ramesh C. Ray 《Critical reviews in food science and nutrition》2017,57(3):455-471
Sweet potato (Ipomoea batatas L.) is among the major food crops in the world and is cultivated in all tropical and subtropical regions particularly in Asia, Africa, and the Pacific. Asia and Africa regions account for 95% of the world's production. Among the root and tuber crops grown in the world, sweet potato ranks second after cassava. In previous decades, sweet potato represented food and feed security, now it offers income generation possibilities, through bioprocessing products. Bioprocessing of sweet potato offers novel opportunities to commercialize this crop by developing a number of functional foods and beverages such as sour starch, lacto-pickle, lacto-juice, soy sauce, acidophilus milk, sweet potato curd and yogurt, and alcoholic drinks through either solid state or submerged fermentation. Sweet potato tops, especially leaves are preserved as hay or silage. Sweet potato flour and bagassae are used as substrates for production of microbial protein, enzymes, organic acids, monosodium glutamate, chitosan, etc. Additionally, sweet potato is a promising candidate for production of bioethanol. This review deals with the development of various products from sweet potato by application of bioprocessing technology. To the best of our knowledge, there is no review paper on the potential impacts of the sweet potato bioprocessing. 相似文献
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Noodle characteristics prepared from both 100% of domestic and imported wheat flour (as a control) and blended with 40% of orange-fleshed sweet potato paste were studied. The domestic wheat flour had higher protein content (13.8%), compare to imported wheat flour (11.7%), thus giving the highest protein content (18.86%) in noodle prepared from 100% domestic wheat flour. However its noodle colour was disliked due to a lower whiteness level compared to imported wheat flour. Blended 60% of domestic wheat flour with 40% of sweet potato paste could improve the noodle colour acceptance. The noodles prepared from both 100% wheat flours and blended with 40% sweet potato paste had met the national standard quality for moisture and protein content. This suggests that sweet potato paste is promising for noodle ingredients as a wheat flour substitute. 相似文献
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甘薯茎叶生理功能与其加工利用 总被引:1,自引:0,他引:1
甘薯是我国大宗农产品, 其茎叶常作为饲料或者直接废弃。目前研究表明, 甘薯茎叶含有丰富的营养成分, 包括糖、蛋白质、维生素、钾、钙、铁等微量元素。此外还含有黄酮类化合物、绿原酸、多糖等多种生理活性成分, 具有多种医疗保健功能, 如防癌、降血糖、降血脂、抑菌防腐等功效。因此, 对甘薯茎叶资源进行开发和利用, 不但可以提高农业附加值, 还能为消费者提供健康食品。本文详细论述了甘薯茎叶的活性成分及其生理功能, 并简要介绍了甘薯茎叶的加工现状, 提出未来研究和发展趋势, 为更好利用甘薯资源提供参考。 相似文献
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选取五个品种甘薯为实验材料,研究了甘薯烘烤后理化指标、感官评分、香气成分、质构特性的差异。理化测定得出,受试品种中淀粉型甘薯蛋白质含量低于鲜食型甘薯;淀粉型甘薯总糖含量低于鲜食型甘薯;鲜食型甘薯中红瑶的总糖含量最高。感官评价得出鲜食型甘薯中红瑶、普薯32烘烤后口感较好,淀粉型甘薯中冀粉1号烘烤后口感较好;红瑶的口感最佳。质构及相关性分析得出,整体口感分别与咀嚼性、内聚性呈显著负相关(P<0.05)。红瑶的内聚性、咀嚼性数值最低,因此红瑶的口感最好。GC-MS及PLSDA分析得出,苯甲醛、苯乙醛、壬醛、橙花醇、大马士酮、芳樟醇、4-乙烯基-2-甲氧基苯酚、α-萜品烯等物质为品种间共有香气组分;芳樟醇、癸醛、2-莰烯、壬酸、糠醛五种香气成分为甘薯重要香气成分。综合得出,受试品种中最适合用于烘烤的品种为红瑶。 相似文献
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MONTREKA Y. DANSBY ADELIA C. BOVELL-BENJAMIN 《Journal of Food Processing and Preservation》2003,27(2):153-164
In developing countries, where limited transport infrastructure exists, processing the sweet potato (Ipomoea batatas (L.) Lam) into flour provides an alternative to the difficulties associated with storage and transport of the raw roots. The objectives of this study were: (1) to process hydroponic sweet potato roots into flour; and (2) to evaluate the nutritive composition and the color of the processed hydroponic sweet potato flour during storage. The TU–82–155 hydroponic sweet potatoes were processed into flour and stored for five months at room and refrigerated temperatures. The sweet potato flour contained 3.0%, 4.5%, 1.0%, 1.0%, 90.6% moisture, ash, fat, protein, and carbohydrate, respectively, with no significant changes during storage. The *L values for the sweet potato flour increased as storage time increased, but the *a and *b values decreased. Hydroponic sweet potato roots could be processed into flour and stored at 4C or 21C to 25C for five months without deterioration in quality. 相似文献
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以水为浸提剂,研究了浸提料液比、浸提时间、浸提次数对甘薯糖蛋白浸提率的影响,并采用Box-Behnken响应面法分析了三个因素间的交互作用;接着分别用甲醇、丙酮、乙醇三种有机溶剂沉淀糖蛋白,确定出最佳的沉淀剂;粗品分别经DE-22离子柱层析和Sephadex G-100柱层析得到纯化,最后测定纯化后甘薯糖蛋白中糖和蛋白的含量.结果表明甘薯糖蛋白提取纯化最佳条件为:浸提时料液比为1:6,浸提时间为60 min,浸提次数为3次;分别以0.05、0.1、0.5 mol/,L的NaHCO_3对DE-22层析柱进行阶段洗脱,最终测定试验用一窝红品种的甘薯糖蛋白中含多糖约81.4%,含蛋白质约27.7%. 相似文献
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Trypsin inhibitor activity (TIA) and crude protein content of seven genotypes of sweet potato were investigated. There was considerable genotypic variation in TIA, with a four‐ to fivefold range in roots and a threefold range in stems. The mean TIA in stems at harvest time was 36% of that in roots, whilst the mean TIA in leaves was only 17% of that in roots. The TIA level in roots was correlated with that in stems (r = 0.83, p = 0.02) and leaves (r = 0.70, p = 0.08). In most genotypes the TIA level in vine‐tips was low during the early growth stage, increased from day 30 to day 110 after transplanting, then remained constant in subsequent growth stages. However, in genotype Guang 70‐9, vine‐tips had a high level of TIA at all growth stages. Sweet potato green tissue contained three‐ to fivefold more crude protein than roots. No correlation between TIA and crude protein in sweet potato roots was found across genotypes, but TIA was significantly correlated with crude protein content (r = 0.73, p = 0.06) in sweet potato vine‐tips. Moist heat treatment (MHT) was found to be effective in eliminating TIA in sweet potato. Most TIA in sweet potato green tissue and roots was eliminated by MHT at ≥80 °C, but heat stability was dependent on genotype. Guang 70‐9 had relatively highly heat‐stable trypsin inhibitor. The results suggested that screening for genotypes with high protein content and low TIA and use of an appropriate processing method could improve the utilisation of sweet potato for both human food and animal feed. © 2001 Society of Chemical Industry 相似文献