不同菌种发酵对藜麦蛋白质特性及脂质构成的影响

延莎,邢洁雯,王晓闻

Effects of Different Strain Fermentation on Protein Hydrolysis and Lipid Profile of Quinoa

YAN Sha,XING JieWen,WANG XiaoWen

表1 发酵对藜麦游离氨基酸含量的影响

Table 1 Effect of fermentation on free amino acids content of quinoa

氨基酸 Amino acids (mg?kg-1) Q QY QL QM 必需氨基酸 Essential amino acids 苏氨酸 Threonine 101.42±2.06 2199.18±8.53 815.74±3.07 1051.65±4.73 缬氨酸 Valine 174.99±2.74 3384.52±8.77 1705.11±6.91 2319.03±6.54 甲硫氨酸 Methionine 122.37±1.86 1533.06±6.39 1047.83±4.85 1355.92±3.06 异亮氨酸 Isoleucine 143.02±2.05 3080.71±9.03 1692.01±5.23 2242.94±7.22 亮氨酸 Leucine 255.84±4.29 4719.57±9.75 3232.84±7.86 4536.63±10.54 苯丙氨酸 Phenylalanine 159.70±1.72 3070.32±8.48 1886.72±4.72 2720.13±6.18 赖氨酸 Lysine 141.19±1.53 943.36±5.09 862.52±5.68 977.09±5.02 色氨酸 Tryptophan 236.05±5.07 2796.41±10.04 2109.33±7.03 2619.24±7.06 总必需氨基酸 Total essential amino acid 1334.58±21.32d 21727.13±66.08a 13352.10±45.35c 17822.63±50.35b 非必需氨基酸 Nonessential amino acids 天冬氨酸 Aspartic acid 488.50±6.93 3547.80±7.82 1935.12±8.28 3329.41±8.35 谷氨酸 Glutamic acid 925.82±5.74 4049.22±9.86 2777.75±6.09 3387.20±8.19 半胱氨酸 Cysteine 40.36±0.75 343.30±2.59 213.93±1.07 125.78±1.05 丝氨酸 Serine 77.40±1.03 1744.23±6.03 472.15±2.64 1025.13±4.82 甘氨酸 Glycine 136.90±2.84 2498.26±8.74 963.47±4.91 1777.93±5.03 组氨酸 Histidine 193.23±2.79 682.02±3.06 456.23±2.08 741.49±2.84 精氨酸 Arginine 742.21±3.62 4979.91±10.23 3868.34±11.03 5676.42±10.96 丙氨酸 Alanine 193.41±3.91 3133.15±8.39 1231.01±9.75 2615.62±4.67 脯氨酸 Proline 168.91±2.94 2023.48±6.08 780.49±5.36 1247.71±3.80 酪氨酸 Tyrosine 172.65±3.82 2491.18±7.74 1486.96±8.19 2219.03±6.49 总非必需氨基酸 Total non-essential amino acid 3139.39±34.37d 25492.55±70.54a 14185.45±59.40c 22145.72±56.20b 总氨基酸 Total amino acid 4473.97±55.69d 47219.68±136.62a 27537.55±104.75c 39968.35±106.55b