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大豆多肽生理活性、应用与前景分析 总被引:2,自引:0,他引:2
大豆多肽作为一种生物活性肽,具有防辐射、抗疲劳、降血脂、降血压和减肥等生理功能,在食品、化工、医疗等领域有巨大的开发价值。以近年来各种实验证据为依托,简要综述了大豆多肽的生理活性,揭示其广泛的应用前景。 相似文献
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微小毛霉凝乳酶对大豆蛋白进行组分分离的研究 总被引:1,自引:1,他引:0
大豆球蛋白(7S)和β-伴大豆球蛋白(11S)是大豆中两种主要的贮藏蛋白,在结构和功能特性上具有很大的差异,广泛应用于食品及非食品领域。传统分离大豆蛋白组分的方法都需要添加还原剂,其残留成为影响人体健康的安全隐患。利用微量凯氏定氮方法比较了微小毛霉凝乳酶作用于大豆蛋白和牛奶蛋白后产生的凝聚效果,发现其对大豆蛋白和牛奶蛋白有着不同的蛋白沉淀率。进一步试验表明:微小毛霉凝乳酶具有特异性的凝聚大豆蛋白11S组分的特性,且这种分离作用与酶反应降低了蛋白溶液的pH值无关。因此,微小毛霉凝乳酶可以用于大豆蛋白7S和11S组分的分离。 相似文献
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大豆蛋白的解离缔合行为能够通过热处理使其发生解离缔合反应从而改变大豆蛋白构象来获得理想功能特性,因此蛋白的热解离缔合行为决定了大豆制品的后期加工特性、品质及其应用范围,是目前研究的热点。本文概述了大豆蛋白组分以及大豆蛋白热改性最新研究现状;综述了大豆分离蛋白、大豆球蛋白、伴大豆球蛋白和大豆脂蛋白热解离缔合反应过程最新研究进展,并分析了大豆蛋白组分在热解离缔合过程中的相互作用;为研究大豆蛋白在热处理过程中的蛋白的解离缔合机制及生产应用提供理论支撑。 相似文献
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以大豆为主料或辅料的深加工产品主要应用于食品、饮品、药品、饲料制品、纺织品、精细化工制品、建材制品及生物制剂等。1 大豆蛋白制品除以豆腐为中心的传统大豆制品外,以大豆蛋白为中心的新型大豆制品也开发出许多种。如:脱脂大豆粉,功能性浓缩大豆蛋白,组织大豆蛋白,分离大豆蛋白,多肽,蛋白发泡剂,大豆蛋白纺织纤维,海绵蛋白。高分子聚合材料。大豆蛋白制品不但蛋白质含量高,氨基酸组成好,含有丰富的钙、磷、铁,而且具有很多功能特性,如与水、脂肪的结合能力,乳化作用及泡沫形成能力,薄膜形成,凝胶作用,黏合作用等,因此被广泛应用… 相似文献
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大豆分离蛋白的添加量对面包品质的影响 总被引:1,自引:0,他引:1
面包中添加大豆分离蛋白,可有效提高其营养价值和功能特性。本实验对向面包粉中单独添加大豆分离蛋白和添加大豆蛋白及乳化剂(硬脂酰乳酸钠,SSL)混合体的面包面团的流变学特性进行了比较研究,结果显示,后者明显优于前者。又对添加最大量大豆分离蛋白的面团进行了流变学特性和焙烤品质的研究,结果显示,添加了5.0%大豆分离蛋白及0.5%SSL的面包的焙烤品质最优。对生产高蛋白和功能性面包产品具有实际指导意义。 相似文献
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Fish muscle, which accounts for 15%–25% of the total protein in fish, is a desirable protein source. Their hydrolysate is in high demand nutritionally as a functional food and thus has high potential added value. The hydrolysate contains physiologically active amino acids and various essential nutrients, the contents of which depend on the source of protein, protease, hydrolysis method, hydrolysis conditions, and degree of hydrolysis. Therefore, it can be utilized for various industrial applications including use in nutraceuticals and pharmaceuticals to help improve the health of humans. This review discusses muscle protein hydrolysates generated from the muscles of various fish species, as well as their amino acid composition, and highlights their functional properties and bioactivity. In addition, the role of the amino acid profile in regulating the biological and physiological activities, nutrition, and bitter taste of hydrolysates is discussed. 相似文献
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基于元分析的大豆含硫氨基酸相关基因挖掘与信息学分析 总被引:1,自引:0,他引:1
提高含硫氨基酸组分是大豆品质改良的重要目标之一。本文借助Consensus Map 4.0高密度大豆遗传图谱,整合了33个含硫氨基酸QTL,并采用元分析方法,确定了8个含硫氨基酸Meta-QTL。通过QTL序列共线性区间分析,在Meta-QTL内筛选到7条用于候选基因发掘的基因组序列。利用基因功能注释,得到16个含硫氨基酸相关基因,包括6个氨基酸合成途径酶基因、1个11S大豆球蛋白A5A4B3亚基基因及9个调控基因。其中调控基因分别编码F-Box、PPR及转录因子3种蛋白。13个基因在NCBI数据库中分别有表达谱及SNP信息。大豆含硫氨基酸候选基因分析,可以为功能标记的开发和分子辅助育种提供有用信息。 相似文献
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Mila P. Hojilla-Evangelista Roque L. Evangelista Y. Victor Wu 《Industrial Crops and Products》2009,29(2-3):275-280
Milkweed (Asclepias spp.) is a crop grown mainly for the production of floss used as hypoallergenic fillers in comforters and pillows. The seeds end up as by-products. Milkweed seed contains 21% oil and 30% crude protein (dry basis). The oil is similar in quality to soybean oil, but there is no information on the properties of milkweed protein. This study determined the MW of major fractions, soluble classes, amino acid composition, and functional properties of milkweed seed protein. Ground milkweed seeds were analyzed for proximate composition and amino acid profile, as well as, subjected to SDS-PAGE and protein functionality tests. Reduced proteins showed eight distinct bands with MW ranging from 6.5 to 59.3 kDa. The dominant protein classes were water-soluble (22%) and salt-soluble (15%). Solubility of milkweed seed protein was lowest (12%) at pH 4, 40% at pH 7, and reached a maximum (60%) at pH 10. The protein produced substantial foam volumes, but foam stability was poor. Its emulsifying capacity was excellent, especially at pH 10, and emulsions formed were stable. Water-holding capacity and surface hydrophobicity index values were higher at pH 7 than at pH 10. These results showed that milkweed seed protein has functional properties that may find use as a thickener, protein extender in adhesives, or emulsifier in paints. 相似文献
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近年来,大豆水解蛋白作为新一代食品添加剂,用于生产高档调味品和汤料,也作为蛋白质及氨基酸强化剂应用于营养保健品的生产,本文主要是以大豆饼粕为原料用酸水解法制备新型调味料的试验研究,对酸法工艺进行细致的研究。确定,完善水解工艺条件,并以水解物为基料研究出不同风味的调味料,同时给出了四种水解蛋白的产品的理化检测结果,最后对产品的特性进行了讨论与评价。 相似文献
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Seeds of 28 wild growing legumes of India were analysed for their protein content and amino acid compositions. A wide variation was observed in protein contents (18.3 to 50.9%). The amino acid composition and protein content of some of these seeds were in close proximity to that of soybean; however, some legumes registered a higher level of certain amino acids and protein as compared to the latter. 相似文献
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栽培措施对高油大豆产量及品质性状的影响 总被引:7,自引:1,他引:6
采用4因素4水平正交试验,研究了高油大豆品种、密度、施肥水平、播期对产量和品质的影响。结果表明,高油大豆的脂肪、蛋白质及蛋脂总量主要受品种自身的遗传因素影响,其次是播期的影响;而施肥水平对高油大豆的产量影响较大;17种氨基酸中,除丝氨酸、胱氨酸和蛋氨酸含量受品种因素影响较大外,其它14种氨基酸及氨基酸总量均受播期因素影响较大,而各种脂肪酸含量主要是由品种自身的遗传因素控制的。 相似文献
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Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain 总被引:1,自引:0,他引:1
Fernández-Quintela A. Macarulla M. T. del Barrio A. S. Martínez J. A. 《Plant foods for human nutrition (Dordrecht, Netherlands)》1997,51(4):331-341
Pea (Pisum sativum), faba bean (Vicia faba) and soybean (Glycine max) seeds were characterized, and protein isolates were prepared following an isoelectric point precipitation procedure. Soybean seeds showed the highest protein content (36.7%) and carbohydrate was the major constituent in the pea (59.4%) and the faba bean seeds (52.1%). Protein contents were higher than 80% in all the protein isolates. The amino acid contents in the protein isolates were, in general, higher than those in their own starting seeds. The antinutritional factor contents were reduced after the protein isolate preparation. The highest reductions achieved for tannins were 95% in the faba bean protein isolate, and for phytates (45%) and trypsin inhibitor activity (46%) in the pea protein isolate. Haemagglutinating activity was not detected in any of the protein isolates. Minimum solubility values were observed at a pH range between 4.0 and 6.0, and maximal solubilities were obtained at basic pH values. The faba bean protein isolate showed the highest water and oil absorption capacities, and the best gelling properties. The soybean protein isolate had the best foam expansion capacity. Thus, the protein isolates had an improvement in some of the characteristics compared to their original seeds with lower contents in tannins, phytates and haemagglutinating activity, but had weak functional properties. 相似文献
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花生蛋白粉的制取及在食品工业中的应用 总被引:15,自引:1,他引:14
董贝森 《中国油料作物学报》1998,20(3):85-89
研究了低温脱脂花生蛋白粉的生产工艺,并对产品的功能性及营养成分进行测定。结果表明,低温脱脂花生蛋白粉的水溶性蛋白含量、氮的可溶性指数高于其他脱脂方法的花生蛋白粉;脱脂花生蛋白粉的起泡性、吸油性、泡沫稳定性优于大豆蛋白粉,蛋白质、脂肪、含硫氨基酸含量高于大豆蛋白粉,但赖氨酸偏低。花生蛋白粉可用于肉类制品、谷物焙烤制品、饮料、冷食以及副食品、调味品和休闲食品。 相似文献