摘要
对蚕蛹水溶性蛋白进行了营养学评价,并对其二级结构和热特性进行了分析。结果表明:蚕蛹水溶性蛋白中氨基酸种类齐全,必需氨基酸占总氨基酸含量的41.2%,氨基酸评分为54.1,其限制性氨基酸分别为:亮氨酸(第一限制性氨基酸)、异亮氨酸(第二限制性氨基酸)、缬氨酸(第三限制性氨基酸)和苏氨酸(第四限制性氨基酸),是一种值得开发利用的蛋白资源。蚕蛹水溶性蛋白的二级结构含量为:α-螺旋20.9%、β-折叠24.1%、β-转角19.2%和无规则状态36.4%,其热变性温度为60.7℃。
The water-soluble proteins obtained from silkworm pupae were studied to evaluate their nutritional quality,and to analyze their secondary structures and thermal properties.Results showed that the water-soluble proteins had complete kinds of amino acids.The ratio of essential to total amino acids in the water-soluble proteins was 41.2 %,and their amino acid score was 54.1.Leucine,isoleucine,valine and threonine were the first,second,third and fourth limiting amino acid of silkworm pupae water-soluble proteins,respectively.So silkworm pupae water-soluble proteins are considered to be a good protein resource,which was worth exploiting.Furthermore,Secondary structure analysis revealled that the secondary structure composition for silkworm pupae water-soluble proteins were 20.9 % α-helix,24.1 % β-sheet,19.2 % β-turn,and 36.4 % random coil.Differential scanning calorimetry analysis showed that the denaturation temperatures of silkworm pupae water-soluble proteins was 60.7 ℃.
出处
《食品研究与开发》
CAS
北大核心
2011年第8期121-125,共5页
Food Research and Development
基金
江苏科技大学人才引进计划(35180903)
关键词
蚕蛹
水溶性蛋白
营养学评价
理化性质
Silkworm pupae
water-soluble proteins
nutrition evaluation
physicochemical properties
