摘要
对脱脂小麦胚芽蛋白进行Osboren分类研究，进一步研究了各蛋白组分的亚基分子质量分布、氨基酸组成和营养价值。试验结果表明，球蛋白和清蛋白是小麦胚芽蛋白的主要组分。SDS—PAGE分析中，清蛋白主要亚基分子质量为15000、17400、20500、29000、33400～37100和54900u。球蛋白主要亚基分子质量为12300、20000、23500、36000。40100和47000～55200u，谷蛋白的主要亚基分子质量为55000、41800和〈27000u。同时，试验结果也表明，清蛋白的氨基酸评分最高，其次分别为谷蛋白、球蛋白和醇溶蛋白；清蛋白具有最高的蛋白质效率比（PER）和体外消化率（IVPD），醇溶蛋白和谷蛋白的PER和IVPD较小；清蛋白的蛋白质消化率校正的氨基酸记分法（PDCAAS）最高，球蛋白、醇溶蛋白和谷蛋白的PDCAA较小。因此，与FAO／WHO模式相比，清蛋白具有较好的氨基酸组成和PDCAAS，是一种优质蛋白质。
Defatted wheat germ protein was classified according to Osboren method. Meanwhile, molecular weight of subunit, amino acid profiles and nutritional value of wheat germ protein fractions were also assayed. Results show that albumin and globulin are the main protein fractions. Moreover, SDS- PAGE indicates that major protein bands of albumin are seen at approximately 15 000, 17 400, 20 500, 29 000, 33 400 - 37 100 and 54 900 u; and those of globulin are located at approximately 12 300, 20 000, 23 500, 36 000 - 40 100 and 47 000 - 55 200 u; and those of glutelin are seen at about 55 000, 41 800, and 〈 27 000 u. In addition, it is showed that amino acid score of albumin is the highest, followed by that of glutelin, globulin and gliadin; among the four protein fractions, albumin has the highest protein efficiency ratio （PER） and in vitro protein digestibility （IVPD）, whereas gliadin and glutelin have the lowest PER and IVPD; compared among the four protein fractions, the protein digestibility- corrected amino acid scoring （PDCAAS） of albumin is the highest, whereas that of globulin, gliadin and glutelin are lower. Consequently, compared with FAO/WHO pattern, the protein quality of albumin is high because of its better amino acid composition and higher PDCAAS.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第2期40-45,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家863计划项目(2007AA10Z321)
江苏省普通高校研究生科研创新计划项目(CX07B-183z)
关键词
小麦胚芽蛋白
分子质量分布
氨基酸组成
营养评价
wheat germ protein, molecular weight distribution, amino acid composition, nutritional evaluation
