摘要
以7种不同品牌甜面酱为研究对象,分别利用酸水解和碱水解对甜面酱进行处理,采用氨基酸自动分析仪对其进行了组成分析和营养评价。结果表明:甜面酱中总氨基酸平均值为59.5mg/g,其中谷氨酸含量最多为19.6mg/g,脯氨酸含量仅次于谷氨酸为5.6mg/g。人体必需氨基酸种类齐全,但是其必需氨基酸比例与氨基酸模式谱有一定差异,不能满足人体必需氨基酸的理想模式。7种甜面酱第一限制氨基酸均为色氨酸,葱伴侣甜面酱第二限制氨基为蛋氨酸+胱氨酸,而其他6种品牌均为赖氨酸。不同品牌的氨基酸组成有一定差异。
The amino acid composition and nutritional evaluation of 7 brands sweet sauces were analyzed using an automatic amino acid analyzer.But before that,the sweet sauces had been treated by acid andalkaline .The results showed that the average content of total amino acids was 59.5mg/g,of Glu was ]9.6mg/g and of Pro was 5.6mg/g. All of these samples contained all kinds of essential amino acids, however there was a difference between the proportion of essential amino acids of 7 brands sweet sauces and of the recommendation of WHO/FAO.The pattern of sweet sauces essential amino acids hardly met the human-beings requirement.The first limited amino acid was Trp.The second limited amino acid of CongBanLv sweet sauce was Met ＋ Cys,and of the other 6 brands of sweet sauce was Lys .The different brands sweet sauces had some differences composition of amino acid.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第7期330-334,共5页
Science and Technology of Food Industry
基金
国家自然科学青年基金(31101350)
北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD201404034)
2012年北京市新世纪百千万人才工程培养经费资助项目
关键词
甜面酱
氨基酸
营养评价
sweet sauces
amino acid
nutritional evaluation
