摘要
在温度30℃、湿度80%条件下,对芝麻进行萌发,研究萌发处理对芝麻及其蛋白质的影响。结果表明:经过48 h萌发,芝麻中总糖含量先降低后升高,粗脂肪含量呈现逐渐下降趋势,粗蛋白质含量变化不显著,NSI先升高后降低,芝麻素和芝麻林素含量在芝麻萌发16 h达到最大,55 k Da处蛋白质参与萌发过程中新陈代谢,必需氨基酸含量升高;经碱溶酸沉制备的芝麻蛋白氨基酸评分在萌发16 h达到最大。
The sprout of sesame was carried out under the conditions of temperature 30℃ and moisture 80%, and the effects of sprout on sesame and sesame protein were studied. The results showed that during 48 h sprout of sesame, the total sugar content in sesame firstly decreased then increased and the crude fat content decreased gradually, while the crude protein content had no significant change, NSI increased firstly then decreased, and the contents of sesamin and sesamolin reached the highest after 16 h sprout. The protein with relative molecular weight 55 kDa took part in the metabolism of the sprout, the content of essential amino acid increased, and the amino acid score of sesame protein obtained by alkali - solu- tion and acid -precipitation was the highest after 16 h sprout.
作者
韩亚飞
梅鸿献
魏安池
刘艳阳
汪学德
郑永战
HAN Yafei;MEI Hongxian;WEI Anchi;LIU Yanyang;WANG Xuede;ZHENG Yongzhan(College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China;Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou 450008, China)
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第6期19-22,共4页
China Oils and Fats
基金
国家现代农业产业技术体系建设项目(CARS14-1-29)
关键词
芝麻蛋白
萌发
凝胶电泳
氨基酸
sesame protein
sprout
gel electrophoresis
amino acid
