摘要
利用凝胶高效液相色谱法和氨基酸自动分析仪等测定蚌肉酶解蛋白粉中肽相对分子质量的分布及其氨基酸组成、一般营养成分,评价蚌肉蛋白酶解粉的营养价值,为进一步开发利用蚌肉资源奠定基础。结果表明:蚌肉酶解蛋白中肽的相对分子质量呈不连续分布,其中由51个以上氨基酸组成、肽相对分子质量在6443以上的较长肽链占2.97%;由10～22个氨基酸组成、相对分子质量在1370～2970之间的肽链占1.08%;由6～10个氨基酸组成、相对分子质量在758～1370之间的寡肽占14.96%;相对分子质量在334以下的小肽及游离氨基酸占76.55%;酶解液中没有由23～50个氨基酸组成的中长肽链。蚌肉酶解蛋白粉脂肪含量低,蛋白质、糖原、矿物质、必需氨基酸等含量丰富,与FAO/WHO推荐的成人、学龄儿童必需氨基酸需求量模式相比,其第一限制氨基酸均是组氨酸(His),氨基酸分分别高达118.63和99.89。
As a bottom-line knowledge for further utilization the Hgriopsis Cumingii meat, the relative molecular mass （Mr） distribution and the amino acids component of the peptides of Hgriopsis Cumingii meat enzyme-hydrolysate were determined by gel HPLC and amino acid analytical instrument, and the nutritional value of the enzyme-hydrolysate was evaluated. The results showed that the Mr distribution of enzyme-hydrolyzed peptide isn＇t continous, of which large peptides with Mr exceeding 6443 and 51 amino acids are 2.97%; medium-peptides with 10-22 amino acids and 1 370- 2970 Mr are 1.08%; oligo-peptides with 6-10 amino acids and 758-1 370 Mr are 14.96%; and small-peptides and free amino acids, less than 334 Mr are 76.55%; there are no middle large-peptides with 23-50 amino acids. The proteins, glycogen. Fe, Zn, Mn and essential amino acids （EAA） of the Hgriopsis Cumingii meat enzyme-hydrolysate were abundant. but fat low. Compared with the EAA recommend adults and school-age enfant patterns by FAO/WHO, His is the first limited amino acid in the Hgriopsis Cumingii meat enzyme-hydrolysate with the amino acid score of 118.63 and 99.89, respectively.
出处
《中国食品学报》
EI
CAS
CSCD
2005年第3期97-101,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省教育厅资助项目
作者简介
杨文鸽，女，1966年出生，副教授.
