Protein quality of chickpea (Cicer arietinum L.) protein hydrolysates
Protein quality of chickpea (Cicer arietinum L.) protein hydrolysates
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DOI：
10.1016/s0308-8146(99)00130-2
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发表时间：
1999-11-01
期刊：
影响因子：
8.8
通讯作者：
Millán, F
中科院分区：
文献类型：
--
作者：
Clemente, A;Vioque, J;Millán, F
以鹰嘴豆分离蛋白（CPI）为原料，生产鹰嘴豆蛋白水解物（CPHs）。为了获得高度广泛的水解产物，水解程度高于50%，有必要依次利用内蛋白酶（Alcalase）和外蛋白酶（Flavourzyme）。凝胶过滤色谱法测定了CPHs的分子量谱。由于酶活性的不同，CPHs的色谱模式也有所不同。虽然水解后的苯丙氨酸和精氨酸显著降低（P小于或等于0.05），但与FAO的参考模式（FAO/WHO/ONU, 1985）相比，必需氨基酸的量是足够的。能量和需求。第724号技术报告。日内瓦)被发现。CPHs体外蛋白质消化率（95%）与起始原料（CPI）相似，未检测到TIA。与CPI相比，CPH的溶解度有了很大的提高，当酶依次加入时，一个CPH在很宽的pH范围内（2-10）完全可溶。由于其高蛋白质品质和高溶解度，CPHs可能被认为是食品工业的潜在成分。1999爱思唯尔科学有限公司版权所有。
Chickpea protein isolate (CPI) was used as the starting material in the production of chickpea protein hydrolysates (CPHs). To obtain a highly extensive hydrolysate with a degree of hydrolysis higher than 50%, a sequential utilisation of endoprotease (Alcalase) and exoprotease (Flavourzyme) was necessary. Molecular weight patterns of CPHs were determined by gel filtration chromatography. As a result of the enzymatic activity, differences in the chromatographic pattern of CPHs were observed. Although significant (P less than or equal to 0.05) decreases of Phe and Arg were observed after hydrolysis, adequate amounts of essential amino acids in relation to the reference pattern of FAO (FAO/WHO/ONU, 1985. Energy and requirements. Technical report series No. 724. Geneva) were found.: In vitro protein digestibility of CPHs (95%) were similar to that of the starting material (CPI), and TIA was not detected in any case. A high increase of solubility in CPHs, with respect to CPI, was observed, one CPH being totally soluble over a wide pH range (2-10) when the enzymes were added sequentially. Due to their high protein quality and solubility, CPHs might be considered as potential ingredients in the food industry. (C) 1999 Elsevier Science Ltd. All rights reserved.