| 四种植物蛋白的成分与营养学特性分析 |
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| 引用本文： | 肖潇,尹胜,侯威,王成涛,李树标.四种植物蛋白的成分与营养学特性分析[J].北京工商大学学报(自然科学版),2016,34(3):61-66, 73. |
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| 作者姓名： | 肖潇 尹胜 侯威 王成涛 李树标 |
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| 作者单位： | 北京工商大学 北京市食品添加剂工程技术研究中心/食品质量与安全北京实验室, 北京 100048,北京工商大学 北京市食品添加剂工程技术研究中心/食品质量与安全北京实验室, 北京 100048,中国食品科学技术学会, 北京 100048,北京工商大学 北京市食品添加剂工程技术研究中心/食品质量与安全北京实验室, 北京 100048,阜丰集团 山东阜丰发酵有限公司, 山东 莒南 276600 |
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| 基金项目： | 北京市科技计划项目(Z151100001215008)；北京市属高等学校食品科学创新团队项目(IDHT20130506)。 |
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| 摘 要： | 分析了4种植物蛋白的氨基酸组成特征和营养学特性。玉米蛋白粉、大豆粉、棉籽蛋白粉、花生饼粉蛋白质质量分数分别为61.60%,38.18%,51.49%,43.15%。大豆粉氨基酸组成比较均衡；棉籽蛋白粉、花生饼粉中多种必需氨基酸组成与大豆蛋白接近,但蛋氨酸含量较低；玉米蛋白粉富含亮氨酸、异亮氨酸、缬氨酸等支链氨基酸,但其中赖氨酸、色氨酸含量明显低于其他3种植物蛋白。建议根据蛋白资源的氨基酸特色组成,合理搭配互补,以提高谷物蛋白质营养价值。
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| 关 键 词： | 植物蛋白质 氨基酸 必需氨基酸 营养学特性 综合利用 |
| 收稿时间： | 2015/9/16 0:00:00 |
Study on Components and Nutritional Properties of Four Kinds of Plant Proteins |
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| XIAO Xiao,YIN Sheng,HOU Wei,WANG Chengtao and LI Shubiao.Study on Components and Nutritional Properties of Four Kinds of Plant Proteins[J].Journal of Beijing Technology and Business University:Natural Science Edition,2016,34(3):61-66, 73. |
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| Authors: | XIAO Xiao YIN Sheng HOU Wei WANG Chengtao and LI Shubiao |
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| Institution: | Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China,Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China,Chinese Institute for Food Science and Technology, Beijing 100048, China,Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China and Shandong Fufeng Fermentation Co.Ltd, Fufeng Group Co.Ltd, Junan 276600, China |
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| Abstract: | Amino acid components and nutritional properties of four kinds of plant proteins were analyzed in this study. The protein contents of corn gluten meal, soybean powder, cottonseed protein powder, and peanut meal were 61.60%, 38.18%, 51.49%, and 43.15%. Soybean meal had the balanced amino acids compositions. Essential amino acids contents in cottonseed protein powder and peanut meal were similar to those in soybean flour while the Met contents were lower. Corn gluten meal was rich in Leu, Ile, Val and other branched chain amino acids. However, the Lys and Try contents were remarkably lower than other vegetable proteins. Therefore, according to the characters of amino acid compositions and functional features, a reasonable complement of different proteins could improve the nutritional value. |
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| Keywords: | plant proteins amino acids essential amino acids nutritional characteristic utilization |
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