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| 萌发处理对芝麻及其蛋白质的影响 |
| Effects of sprout on sesame and sesame protein |
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| DOI： |
| 中文关键词: 芝麻蛋白 萌发 凝胶电泳 氨基酸 |
| 英文关键词:sesame protein sprout gel electrophoresis amino acid |
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| 中文摘要: |
| 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 kDa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。 |
| 英文摘要: |
| 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-solution and acid-precipitation was the highest after 16 h sprout. |
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