摘要
为了能够在实验研究和产品开发前期对豆类蛋白质原料进行高效的筛选,通过分析5种豆类蛋白粉的氨基酸分布、营养价值、流动性、溶解度、色差、蛋白质消化率和抗氧化能力,可以较为全面地了解每种蛋白粉的应用和营养属性。结果显示,豌豆蛋白粉中赖氨酸含量最高,亮度最强;鹰嘴豆蛋白粉中各氨基酸的占比达到了成人氨基酸评分模式的要求,比较氨基酸比值系数分,其营养质量最高;大豆蛋白粉也达到了成人氨基酸评分模式的要求,溶解度和消化率最高,抗氧化能力也最强;蚕豆蛋白粉的流动性最好;绿豆蛋白粉的溶解度和消化率均较低。
For the purpose of effectively screening out raw legume proteins in experimental study and initial stage of product development,this paper analyzed 5 types of legume protein powder in terms of their amino acid distribution,nutritional value,mobility,solubility,color difference,protein digestibility,and antioxidant ability to gain a comprehensive understanding of the practical and nutritional properties of each protein powder.The results indicated pea protein contained the richest lysine and presented the most intense brightness;chickpea protein powder had the amino acids proportions of which reached adult amino acid scoring mode requirements and the highest nutritional value;soybean protein powder also met adult amino acid scoring mode requirements with the highest solubility,digestibility,and good antioxidant ability;broad bean protein powder showed the best mobility;and mung bean protein powder was less soluble and digestive.
作者
张莉
季国志
母智深
ZHANG Li;JI Guo-zhi;MU Zhi-shen(Global R&D Innovation Center,Inner Mongolia Mengniu Dairy(Group)Co.Ltd.,Hohhot 011517,China;Inner Mongolia Enterprise Key Laboratory of Dairy Nutrition,Health&Safety,Hohhot 011517,China)
出处
《粮食与饲料工业》
CAS
2024年第6期19-23,共5页
Cereal & Feed Industry
关键词
豆类蛋白质
氨基酸比值
溶解度
色差
体外消化
抗氧化
legume protein
amino acid ratio
solubility
color difference
in vitro digestion
anti-oxidation
