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菜籽蛋白氨基酸组成分析及与功能特性的相关性研究
引用本文:汪兰,陈冉,杜欣,熊光权,吴文锦,王小红,乔宇,廖李,程薇.菜籽蛋白氨基酸组成分析及与功能特性的相关性研究[J].中国油脂,2012,37(2):1-7.
作者姓名:汪兰  陈冉  杜欣  熊光权  吴文锦  王小红  乔宇  廖李  程薇
作者单位:1. 湖北省农业科学院,武汉,430064
2. 华中农业大学食品科技学院,武汉,430070
基金项目:农业部公益性科研专项(200903043)
摘    要:选用长江上游、中游和下游的30个菜籽品种的饼提取蛋白质,对蛋白质进行氨基酸组成和功能特性的研究.结果表明:菜籽蛋白中总氨基酸含量为68.67%~84.90%,其中中双11号(湖南)氨基酸总量最高,而丰油730号最低;30个菜籽蛋白中的氨基酸种类齐全,必需氨基酸占氨基酸总量的37%~38%,绝大部分样品的第一限制氨基酸是蛋氨酸,氨基酸比值系数分(SRC)为77.66~91.53.在营养分析的基础上,建立氨基酸组成与功能特性的相关性分析,分析结果为:亲水性氨基酸含量与乳化稳定性呈显著负相关,乳化性与乳化稳定性呈极显著负相关,可溶性蛋白含量与吸油性、吸水性、起泡性呈正相关.菜籽蛋白是营养价值很高的植物蛋白,可广泛应用于食品工业.

关 键 词:菜籽蛋白  功能特性  氨基酸组成  营养价值

Relationship between amino acid composition and functional properties of rapeseed protein
WANG Lan , CHEN Ran , DU Xin , XIONG Guangquan , WU Wenjin , WANG Xiaohong , QIAO Yu , LIAO Li , CHENG Wei.Relationship between amino acid composition and functional properties of rapeseed protein[J].China Oils and Fats,2012,37(2):1-7.
Authors:WANG Lan  CHEN Ran  DU Xin  XIONG Guangquan  WU Wenjin  WANG Xiaohong  QIAO Yu  LIAO Li  CHENG Wei
Institution:1(1.Hubei Academy of Agricultural Science,Wuhan 430064,China;2.Food Science and Technology Department, Huazhong Agricultural University,Wuhan 430070,China)
Abstract:The amino acid composition and functional properties of rapeseed protein from 30 varieties cultivated in the upper,middle and lower of Yangtze River were investigated.The results showed that the total amino acid(AA)contents of rapeseed proteins from 30 cultivars ranged from 68.67% to 84.90%,and the Zhongshuang No.11(Hunan)showed the highest value,while the Fengyou No.730 had the lowest value.The rapeseed proteins were rich in all kinds of amino acids,and essential amino acid(EAA) accounted for 37%-38% of the total AA.The first limiting AA was methionine for most of rapeseed protein samples.Scores of ratio coefficient of AA(SRC) was 77.66-91.53.Based on the analysis of amino acid composition,the relationship between amino acid composition and functional properties was also studied.The results showed that the hydrophilic amino acids content was negatively correlated with the emulsion stability,the emulsification had a significantly negative correlation with emulsion stability,and the soluble protein content was positively correlated with oil absorption,water absorption,foaming capacity,respectively.The rapeseed protein had high nutrition value,and could be applied in food industry.
Keywords:rapeseed protein  functional properties  amino acid composition  nutrition value
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