| 用HPLC测定酶解玉米蛋白氨基酸的组成 |
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| 引用本文： | 周大寨,黄国清,唐巧玉. 用HPLC测定酶解玉米蛋白氨基酸的组成[J]. 食品科学, 2005, 26(2): 179-181 |
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| 作者姓名： | 周大寨 黄国清 唐巧玉 |
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| 作者单位： | 1. 湖北民族学院生物技术研究所,湖北,恩施,445000
2. 华南理工大学食品与生物工程学院,广东,广州,510640 |
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| 摘 要： | 利用高效液相色谱对玉米黄粉蛋白的酶解产物进行氨基酸组成测定，发现酶解产物中含有大量的Pro和Phe、Leu等必需氨基酸，因此可以用作保健食品来补充必须氨基酸和降低高血压患者的血压，具有广阔的应用前景。
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| 关 键 词： | 玉米黄粉蛋白 氨基酸 组成 |
| 文章编号： | 1002-6630(2005)02-0179-03 |
Study on Amino Acid Constituents in the Enzymatic Hydrolyzates of Corn Gluten Meal by HPLC |
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| ZHOU Da-zhai,HUANG Guo-qing,TANG Qiao-yu. Study on Amino Acid Constituents in the Enzymatic Hydrolyzates of Corn Gluten Meal by HPLC[J]. Food Science, 2005, 26(2): 179-181 |
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| Authors: | ZHOU Da-zhai HUANG Guo-qing TANG Qiao-yu |
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| Affiliation: | ZHOU Da-zhai1,HUANG Guo-qing2,TANG Qiao-yu1 |
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| Abstract: | With the RP-HPLC, the enzymatic hydrolyzates of corn gluten meal were found to be rich in Pro, Phe and Leu etc. Which were thought to be suitale as healthy food additives to supplement essential AA for easing hypertension. |
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| Keywords: | corn gluten meal amino acid composition |
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