食品与发酵工业2024，Vol.50Issue(12)：170-177,8.DOI:10.13995/j.cnki.11-1802/ts.035261
炮制对黄精蛋白氨基酸组成及营养价值的影响
Effect of processing on amino acid composition and nutritional value of protein from Polygonatum
摘要
Abstract
To study the effects of pre-and post-processing on total protein,amino acid composition,and nutritional value of Polygona-tum,and to clarify the nutritional basis of its edible nutritional value and therapeutic effect.The protein amino acid composition of Polygo-natum and processed products were analyzed,and the differences in amino acid composition in the samples were analyzed by principal component analysis(PCA),hierarchical cluster analysis(HCA),and t-test,and the protein nutrition of Polygonatum and processed products were evaluated according to the amino acid reference model of Food and Agriculture Organization of the United Nations/World Health Organization.Results showed that there were 17 kinds of amino acids in Polygonatum before and after processing,and the content of umami amino acids(glutamic acid and aspartic acid)was the highest,and it was rich in medicinal amino acids,essential amino acids,branched-chain amino acids,and so on.More medicinal amino acids and umami amino acids revealed the reasons why Polygonatum,as a traditional medicinal and edible material,could improve the physical functions and make the dishes more delicious.The results of PCA and HCA showed that the roots were divided into two types,including the processed group and the non-processed group,which indicated that processing played an important role in the changes in the amino acid composition of Polygonatum protein.Compared with the non-pro-cessed group,serine,cysteine,lysine and arginine were significantly lower,while methionine,isoleucine,valine,leucine,threonine,phenylalanine,proline,and glycine were significantly higher.There was no significant difference in functional amino acids between pro-cessed and non-processed groups,and essential amino acids showed a significant increase,all of the results indicated that processing could help not only to keep its work on healthcare but also to improve its nutritional value.In processed and non-processed Polygonatum roots,respectively,the first limited amino acids were lysine and isoleucine.The priority order on protein nutritional value was processed roots＞raw roots according to protein nutrition evaluation results.Thus,processing is beneficial to improve the nutritional value and quality of Polygonatum.关键词
黄精/氨基酸组成/蛋白质营养价值/主成分分析/聚类分析Key words
Polygonatum/composition of amino acid/nutritional value of protein/principal component analysis/hierarchical clustering analysis引用本文复制引用
陈淼芬,郑亚杰,黄子豪,周栋,陆英,唐其,邹辉,石小龙,谢红旗,曾建国..炮制对黄精蛋白氨基酸组成及营养价值的影响[J].食品与发酵工业,2024,50(12):170-177,8.基金项目
现代农业产业技术体系建设专项资金资助(CARS-21) （CARS-21）
湖南省科技计划项目(2019NK4124) （2019NK4124）
湖南省现代农业产业技术体系建设专项(湘财农指[2019]0047号) （湘财农指[2019]0047号）
湖南农业大学"1515"人才项目(湘农大通[2018]1号) （湘农大通[2018]1号）
