豌豆粉丝副产物的成分分析及其蛋白质表征
he composition and protein characterization of protein from pea starch' noodles by-product
豌豆粉丝是豌豆淀粉经过加工而制得的，豌豆蛋白则作为加工产生的副产物中的主要成分被排放出来，造成了资源的严重浪费。本研究对豌豆粉丝副产物进行研究以期扩大其应用范围。对其成分研究表明其蛋白含量为71.96%，脂质含量为8.95%，同时其脂质大都发生了氧化。通过副产物蛋白质的分级分离和氨基酸分析等研究对其蛋白质进行表征并与豌豆蛋白个组分进行对照分析，发现二者差别较大。利用SDS-PAGE电泳分析副产物蛋白质各组分的亚基组成，证明与豌豆蛋白相比副产物中清蛋白损失了92 kDa,26 kDa,12 kDa处的亚基，球蛋白和谷蛋白发生了部分聚集。
Pea starch noodles is made from pea starch , pea protein is thrown away as the main by-product, this cost a waste of resources. In this paper, we studied the by-product of pea starch noodles in order to expand its applacations. Through the composition analysis we found that its protein conten was 71.96%, fatty acid content was 8.95% and most of them was oxidated. The protein classification and amino acid analysis showe that compare with pea protein it was very different. SDS-PAGE results showed that the albumin of by-product of pea starch noodles lost some subunits at 92 kDa,26 kDa,12 kDa ,some subunits have aggregated in globulin and glutelin aggregate.
师伟伟、华欲飞
生物化学食品工业生物科学研究方法、生物科学研究技术
食品科学豌豆粉丝副产物豌豆蛋白分级分离
food sciencepea starch noodlesby-productpea proteinclassification
师伟伟,华欲飞.豌豆粉丝副产物的成分分析及其蛋白质表征[EB/OL].(2014-05-15)[2025-08-24].http://www.paper.edu.cn/releasepaper/content/201405-257.点此复制
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