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投稿时间：2022-02-22
投稿时间：2022-02-22
中文摘要: 对盐地碱蓬氨基酸组成、蛋白质特性及营养价值进行分析和评价。结果显示，盐地碱蓬脱脂粉中粗蛋白含量为（24.09±0.02）%，约含8 条亚基，分子量主要集中在10 kDa～70 kDa，盐地碱蓬蛋白中总氨基酸含量达841.13 mg/g，必需氨基酸含量占比为44.90%。盐地碱蓬蛋白中必需氨基酸比值系数分为68.60、必需氨基酸指数为70.16、营养指数为16.84。
Abstract:The amino acid composition，protein characteristics，and nutritional value of Suaeda salsa were analyzed and evaluated.The results showed that the content of crude protein in defatted S.salsa powder was（24.09±0.02）%. The protein contained approximately eight subunits，with a molecular weight range that was mainly concentrated around 10 kDa-70 kDa.The total amino acid content in S.salsa protein was 841.13 mg/g，and essential amino acids accounted for 44.90% of the total amino acids.The ratio coefficient of essential amino acids in S.salsa protein was 68.60，the essential amino acids index value was 70.16，and the nutritional index value was 16.84.
keywords: Suaeda salsa amino acid composition protein properties high performance liquid chromatography（HPLC） nutrition evaluation
文章编号：202312024 中图分类号： 文献标志码：
基金项目:河北省自然科学基金（H2020209288）
| 作者 | 单位 |
| 王知一1，马月香1，缴万里2，赵朋飞1，蒋重宁1，张诺1，李亚丛3，刘春艳1* | 1.华北理工大学，河北唐山 063000；2.唐山市工人医院，河北唐山 063000；3.河北省中医院，河北石家庄 050013 |
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