食源性蛋白质水解度常数h_(tot)值的测定

Study on the h_(tot) Value of Foodborne Protein

利用全自动氨基酸分析仪,对植物性蛋白质、动物性蛋白质和海洋蛋白质这三类蛋白质中的氨基酸含量进行测定,并对这三类蛋白质的htot值进行了计算、分析。结果显示,这三类蛋白质的htot值分别为:猪后肘肉7.62mmol.g-1、猪五花肉7.63mmol.g-1、鸡腿肉7.65mmol.g-1、大米7.44mmol.g-1、玉米7.57mmol.g-1、花生仁7.55mmol.g-1、鳗鱼肉7.64mmol.g-1、扇贝肉7.71mmol.g-1、牡蛎肉7.94mmol.g-1、章鱼肉7.79mmol.g-1。比较可知,这三类蛋白质中每克纯蛋白所含的肽键毫摩尔数为海洋蛋白质>动物性蛋白质>植物性蛋白质,为蛋白质水解度的测定提供了科学依据。

Hydrochloric acid hydrolysis method was used to determine amino acid content of three proteins from plants, animals and marine products, and the htot value was calculated and analyzed. The results showed that leg with hind knuckle of hog, streaky pork, chicken ham, rice, corn, peanut, sea eel, scallop, oyster and octopus had htot value of 7.62 mmol ·g-1, 7.63 mmol·g-1, 7.65 mmol ·g-1, 7.44 mmol·g-1, 7.57 mmol ·g-1, 7.55 mmol·g-1, 7.64 mmol·g-1, 7.71 mmol ·g-1, 7.94 mmol ·g-1 and 7.79 mmol ·g-1, respectively. The comparison showed that the highest htot value was marine products, then animal products, the lowest was vegetable products. It provided a scientific basis for the study of protein hydrolysis.