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氨基酸分析的蛋白质水解经过了修订

Anne-Sofie G Rehlund¹, Tessa S Canoy¹, Dennis S Nielsen¹

¹Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.

|September 18, 2025

概括

酶解水解为食品分析提供了卓越的氨基酸回收,比其他方法量化更多的氨基酸. 虽然不完美,但它为准确的蛋白质组成评估提供了一个全面的方法.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
生物化学生物化学

背景情况:

准确的氨基酸成分分析对于食品质量和营养评估至关重要.
现有的蛋白质水解方法对于不同的食物矩阵的有效性各不相同.
在植物性食品中全面量化氨基酸的最佳水解技术需要进一步调查.

研究的目的:

为了比较六种不同的水解方法对基于色谱的氨基酸分析的有效性.
评估这些方法是否适用于植物性食品矩阵中单个氨基酸的量化.
确定最有效的水解方法,以进行全面的氨基酸分析.

主要方法:

六种水解方法的比较 (酶,,微波,ISO推等) ) 的情况.
使用染色学进行氨基酸分析.
测试植物性食品矩阵 (麦,豆,豆) 和动物蛋白质参考 (牛奶,BSA,β-乳糖球蛋白).

主要成果:

酶性水解显示出优异的氨基酸回收,包括对阿斯巴拉金和谷氨酸的量化.
与性水解相比,在酶性水解中,酸的回收率是酶性水解的2-3倍.
微波和酶化水解的氨酸回收率是ISO方法的2-4倍.
酶性水解低估了酸和谷氨酸含量,并且对于少数样本来说更昂贵.

结论:

没有一种单一的水解方法对所有氨基酸分析都是理想的.
酶性水解使18种氨基酸在各种蛋白质矩阵中同时得到量化.
酶解水解是一种有前途的,虽然不完美的,方法,用于食品中全面的氨基酸分析.

关键词:

氨基酸分析氨基酸分析酶性水解是一种酶性水解.植物蛋白质是一种植物蛋白质.蛋白质酶是一种蛋白质酶.蛋白质的水解蛋白质的水解.

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