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| 奇亚籽蛋白的提取和营养评价 |
| Extraction and nutrition evaluation of Chia (Salvia hispanica) protein |
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| DOI： |
| 中文关键词: 奇亚籽蛋白 碱提酸沉 氨基酸分析 营养评价 |
| 英文关键词:Chia protein alkali extraction and acid precipitation amino acid analysis nutrition evaluation |
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| 中文摘要: |
| 以奇亚籽粕为原料，采用碱提酸沉法提取奇亚籽蛋白，研究不同提取条件对奇亚籽蛋白提取率的影响。对提取的奇亚籽蛋白进行氨基酸组成分析和评价，并与大豆分离蛋白进行对比。结果表明：奇亚籽蛋白的等电点为 4.2；在液料比35∶?1、pH 9.5、提取温度45?℃、提取时间40 min、重复提取2次的条件下，奇亚籽蛋白的提取率达到 61.52%；奇亚籽蛋白氨基酸总量为（991.84±0.26）mg/g，其中必需氨基酸总量为（351.14±0.18）mg/g，均高于大豆分离蛋白；根据EAAI，奇亚籽蛋白的氨基酸组成比大豆分离蛋白更接近标准蛋白，具有较高的营养价值。 |
| 英文摘要: |
| Chia seed meal was used as raw material to extract Chia protein by alkali extraction and acid precipitation method. The effects of different conditions on the extraction yield were studied. Amino acid composition of Chia protein was analyzed and its nutritional value was evaluated and compared with soybean protein isolate. The results showed that the isoelectic point of Chia protein was 4.2. Under the conditions of ratio of water to material 35∶?1, pH 9.5, extraction temperature 45?℃，extraction time 40 min，and extraction for twice, the extraction rate of Chia protein was 61.52%. The total amount of amino acids was (991.84±0.26)mg/g, and the content of essential amino acids was (351.14±018) mg/g, which were higher than those of soybean protein isolate. According to EAAI, the essential amino acid composition of the Chia protein was closer to the standard protein than soybean protein isolate. The Chia protein had high nutritional value. |
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