摘要
目的从氨基酸均衡的苦荞籽粒中分离球蛋白与清蛋白的亚基并进行营养评价,获得富含条件性必需氨基酸的均衡亚基。方法根据蛋白溶解性和分子量大小差异对苦荞籽粒清蛋白和球蛋白各亚基进行分离,对各蛋白亚基组分进行了氨基酸组分分析并采用氨基酸比值系数法(SRCAA)评价其营养价值。结果清蛋白中39.6 ku、40.6 ku亚基和球蛋白的36.6 ku亚基与FAO/WHO评分模式接近,SRC分值分别达到了66.04、71.84、66.0,其半必需氨基酸(精氨酸Arg+组氨酸His)含量分别为122.8,155.2,109.2 mg/g。结论清蛋白中39.6 ku、40.6 ku亚基和球蛋白的36.6 ku亚基具有较高的营养价值,对改良小麦等其它作物蛋白质营养具有重要的参考价值。
Objective To separate albumin and globulin subunits from amino acid balanced tartary buckwheat seed and study its nutritional evaluation.Method The subunits of seeds albumin and globulin were separated according to the differences of protein solubility and molecular weight,and their amino acids composition was analysed and evaluated by score of ratio coefficient of amino acid（SRCAA）.Results The albumin subunit with molecular weight 39.6 ku,40.6 ku and the globulin subunit with molecular weight 36.6 ku were near to FAO/WHO reference model,reaching SRC value 66.04,71.84,66.0 respectively.Among them semi essential amino acids content was 122.8,155.2,109.2 mg/g respectively.Conclusion These subunits of tartary buckwheat seed protein possessed high nutritional value,and was beneficial to improve the protein nutritional value of wheat and other crops through genetic modification approach.
出处
《营养学报》
CAS
CSCD
北大核心
2011年第1期10-13,18,共5页
Acta Nutrimenta Sinica
基金
国家自然科学基金(No.30400282)
关键词
苦荞
蛋白亚基
氨基酸
营养评价
氨基酸比值系数法
tartary buckwheat
protein subunit
amino acid
nutritional evaluation
score of ratio coefficient of amino acids
