| 摘要: |
| 【目的】通过分析长柄扁桃、榆叶梅、蒙古扁桃、矮扁桃种仁氨基酸组成和蛋白功能特性，对其营养价值进行评价，为其开发利用提供理论依据。【方法】从陕西榆林、内蒙古呼和浩特和包头及新疆塔城分别采集野生的长柄扁桃、榆叶梅、蒙古扁桃、矮扁桃种子，测定种仁粗蛋白、粗脂肪、灰分和18种氨基酸等营养成分含量，并对其蛋白的保水性、吸油性、起泡性、起泡稳定性、溶解性、乳化性和乳化稳定性等功能特性进行分析。【结果】4种扁桃亚属植物种仁粗蛋白含量为228.9～292.0 g/kg，以长柄扁桃最高；粗脂肪含量为475.6～548.0 g/kg，以蒙古扁桃最高；灰分含量为21.2～27.6 g/kg，以矮扁桃最高。总氨基酸含量为231.0～266.0 mg/g，以矮扁桃最高；必需氨基酸含量为63.0～77.0 mg/g，以矮扁桃最高。4种扁桃亚属植物种仁蛋白保水性为1.54～1.76 g/g，以榆叶梅最佳；吸油性为1.91～2.02 g/g，以长柄扁桃最强；起泡性为30.50%～39.00%，以长柄扁桃最强；起泡稳定性为50.00%～66.67%，以蒙古扁桃最强；pH=8时的氮溶指数为61.76%～80.30%，以长柄扁桃最好；乳化性为33.75%～41.60%，以蒙古扁桃最好；乳化稳定性为81.37%～97.12%，此榆叶梅最佳。【结论】4种扁桃种仁均含有供检的18种氨基酸，必需氨基酸含量高，能满足成人正常生理需求；种仁蛋白功能特性优良，适合多种食品研制与开发，应用潜质很大，前景广阔。 |
| 关键词: 长柄扁桃 榆叶梅 蒙古扁桃 矮扁桃 必需氨基酸 营养成分 功能特性 |
| DOI： |
| 分类号: |
| 基金项目:国家“十二五”科技支撑计划项目“仁用杏和巴旦杏高效生产关键技术研究与示范”（2013BAD14B02） |
|
| Nutritional components and functional characteristics of kernel protein from 4 Amygdalus plants |
|
JIANG Zhongmao,ZHU Xuchun,SONG Cai,et al
|
| Abstract: |
| 【Objective】The study investigated amino acids composition and function characteristics of proteins from Amygdalus pedunculata,Amygdalus triloba,Amygdalus mongolica and Amygdalus nana kernels and evaluated their nutritional values to provide basis for their development and utilization.【Method】Nutrient contents including crude protein,crude fat,ash and 18 amino acids in seeds of wild A.pedunculata,A.triloba,A.mongolica and A.nana collected from Yulin Shaanxi,Hohhot Inner Mongolia,Baotou Inner Mongolia and Tacheng Xinjiang were determined and the function characteristics including water retention,oil absorption,foam ability,foam stability,solubility,emulsification and emulsion stability were analyzed.【Result】Crude protein contents of 4 Amygdalus plant kernels ranged from 228.9-292.0 g/kg,and A.pedunculata was the highest.The contents of crude fat ranged from 475.6-548.0 g/kg,and A.mongolica kernel was the highest.Ash contents ranged from 21.2-27.6 g/kg and A.nana kernel was the highest.The contents of total amino acids ranged from 231.0-266.0 mg/g,and A.nana kernel was the highest.Essential amino acids contents ranged from 63.0-77.0 mg/g and A.nana kernel was the highest.Water retentions ranged from 1.54-1.76 g/g and A.triloba kernel was the best.Oil absorptions ranged from 1.91-2.02 g/g and A.pedunculata kernel was the best.Foam ability ranged from 30.50%-39.00% and A.pedunculata kernel was the best,foam stability ranged from 50.00%-66.67% and A.mongolica kernel was the highest.Nitrogen solubility indexes ranged from 61.76%-80.30% when pH was 8 and A.pedunculata kernel was the best.Emulsification ranged from 33.75%-41.60% and A.mongolica kernel was the best,and emulsion stability ranged from 81.37%-97.12% and A.triloba kernel was the highest.【Conclusion】All 4 almond kernels contained 18 amino acids. High content of essential amino acids could satisfy the need of normal physiology for adult.The functional properties of proteins were good.The proteins were suitable for research and development of different food with huge application potential and broad prospects. |
| Key words: Amygdalus pedunculata Amygdalus triloba Amygdalus mongolica Amygdalus nana essential amino acids nutritional components functional characteristics |
