摘要
试验以驼血多肽为原料,测定了其氨基酸组成,通过AAS和CS评价了其营养价值,并对氨基酸组成与抗氧化活性的关系进行了初步分析。结果表明,驼血多肽样品A,B和C中必需氨基酸含量分别为40.23%,39.56%和48.28%,EAA/TAA值分别为46.65%,47.96%和45.28%,EAA/NEAA值分别为87.44%,92.17%和82.70%;AAS和CS均较高。驼血多肽经过分离纯化富集后得到的部位C由于含有较多的疏水性氨基酸、甲硫氨酸、胱氨酸和半胱氨酸,抗氧化活性最高。
The amino acid composition of polypeptides of camel blood was investigated in this study. And then the nutritional value was evaluated according to the calculation of AAS and CS, and the relationship between amino acid composition and antioxidant activity was also analyzed. The results showed that contents of essential amino acid were 40.23%, 39.56% and 48.28%, values of EAA/TAA were 46.65%, 47.96% and 45.28%, values of EAA/NEAA were 87.44%, 92.17% and 82.70%, respectively. The values of AAS and CS were comparatively high. The antioxidant activity of polypeptides of camel blood C obtained from the separation and enrichment was highest, due to high contents ofhydrophobic amino acid, methionine, cystine and cysteine.
出处
《食品工业》
北大核心
2017年第8期294-296,共3页
The Food Industry
基金
中科院“西部之光”项目
甘肃省自然科学基金(1501RJZA011)
内蒙古自治区科技计划项目
阿拉善盟科技计划项目
阿左旗科技计划项目
关键词
驼血多肽
氨基酸
营养
抗氧化
polypeptides of camel blood
amino acid
nutrition
antioxidant
