摘要
为了更好地开发利用甜高粱,对甜高粱籽粒蛋白的相对分子质量分布、氨基酸组成和营养学评价进行研究。SDS-PAGE表明蛋白主要亚基分子质量分别为62.2 KDa,21.4 KDa,17.8 KDa,14.1 KDa。营养学分析表明:甜高粱蛋白中必需氨基酸占总氨基酸含量的41.22%,氨基酸评分为50%,蛋白质效率比(PER)高于2.0,表现出良好的氨基酸平衡和较高的利用率。体外消化率为72.18%,导致其蛋白质消化率校正的氨基酸记分(PDCAAS)较低,因此其生物效价不高,开发利用中应合理搭配使用其他的蛋白质资源。
In order to better develop and utilize sweet sorghum, the molecular weight distribution, amino acid composition and nutritional value of protein from sweet sorghum were studied. SDS-PAGE showed that molecular weight of the protein subunit was 62.2 KDa, 21.4 KDa, 17.8 KDa, 14.1 KDa, respectively. The nutrition analysis showed that essential amino acids in the sweet sorghum protein account for 41.22% of the total amino acid and amino acid scored 50%. Protein efficiency ratio （PER） was higher than 2.0, which indicated a better amino acid balance and higher utilization. The low digestibility in vitro （72.18%） leaded to a low protein digestibility corrected amino acid score （PDCAAS）, so its biological potency is limited and utilization should be reasonably sunnlied with other nrotein sources.
出处
《食品工业》
北大核心
2013年第7期143-146,共4页
The Food Industry
基金
江苏省自然科学基金(编号:BK2012693)
江苏科技大学本科创新计划(2012)
关键词
甜高粱蛋白
相对分子质量分布
氨基酸组成
营养学评价
sweet sorghum protein
molecular welgllt OlstrllaUtlOn
amino acla composition
numnon evaluation
