4种动物骨骼氨基酸组成及其营养价值评价
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摘要
畜禽骨骼是一种营养十分丰富的天然食品资源,但综合开发利用程度较低。以新疆的4种动物(羊、牛、马、骆驼)腿骨为原料,分别制备骨髓粉末、骨髓蛋白和骨质蛋白,对其蛋白含量、相对分子质量和水解氨基酸组成进行分析,探讨其氨基酸组成和营养价值。结果表明:4种动物骨髓蛋白谱带均显示在66 k Da处,其中羊骨髓蛋白含量较高;4种骨质蛋白、骨髓蛋白、骨髓粉末氨基酸总量变幅分别为144.75 mg/g～820.97 mg/g,275.48 mg/g～495.06 mg/g,0.58 mg/g～37.64 mg/g;其人体必需氨基酸占氨基酸组分总量的比例变幅为0.19 mg/g～0.24 mg/g,0.33 mg/g～0.36 mg/g,0.22 mg/g～0.32 mg/g,骨髓蛋白比例较高,其中马骨髓蛋白比例较接近于联合国粮农组织(Food and Agriculture Organization,FAO)/世界卫生组织(World Health Organization,WHO)提出的理想氨基酸标准模式要求,羊骨质蛋白鲜味和支链/芳香比氨基酸含量较高。总之,骨髓与骨质蛋白具有较高的营养和药用价值,开发前景广阔。
Livestock and poultry bones are a kind of nutrient rich natural food resource,however,their comprehensive development and utilization are insufficient. In this work analyzed and discussed protein con-tent,molecular mass,amino acid composition and nutritional value of bone marrow powder(BMPD),bone marrow protein(BMP)and bone protein(BP)from Xinjiang domestic animals including sheep,bovine,horse,camel leg bones. The results showed that:4 types of animal BMP bands were all shown at 66 k Da. Among them the sheep BMP had a highest protein content. The total amino acid(T)content of BP,BMP,BMPD was ranging in 144.75 mg/g-820.97 mg/g,275.48 mg/g-495.06 mg/g,0.58 mg/g-37.64 mg/g,respectively. Which the proportion of essential amino acid(E)in the total amino acid(T)was ranging in 0.19 mg/g-0.24 mg/g,0.33 mg/g-0.36 mg/g,0.22 mg/g-0.32 mg/g,in accordance. E/T of BMP higher than other BP and BMPD. The E/T composition index of horse BMP was resemble to Food and Agriculture Organization(FAO)/World Health Organization(WHO)amino acid pattern spectrum. Content of delicious amino acids and branched-chain/aromatic amino acids from sheep BM was higher. The BMP and BP have a broad development prospect for their high nutritional and medical value.
Livestock and poultry bones are a kind of nutrient rich natural food resource,however,their comprehensive development and utilization are insufficient. In this work analyzed and discussed protein con-tent,molecular mass,amino acid composition and nutritional value of bone marrow powder(BMPD),bone marrow protein(BMP)and bone protein(BP)from Xinjiang domestic animals including sheep,bovine,horse,camel leg bones. The results showed that:4 types of animal BMP bands were all shown at 66 k Da. Among them the sheep BMP had a highest protein content. The total amino acid(T)content of BP,BMP,BMPD was ranging in 144.75 mg/g-820.97 mg/g,275.48 mg/g-495.06 mg/g,0.58 mg/g-37.64 mg/g,respectively. Which the proportion of essential amino acid(E)in the total amino acid(T)was ranging in 0.19 mg/g-0.24 mg/g,0.33 mg/g-0.36 mg/g,0.22 mg/g-0.32 mg/g,in accordance. E/T of BMP higher than other BP and BMPD. The E/T composition index of horse BMP was resemble to Food and Agriculture Organization(FAO)/World Health Organization(WHO)amino acid pattern spectrum. Content of delicious amino acids and branched-chain/aromatic amino acids from sheep BM was higher. The BMP and BP have a broad development prospect for their high nutritional and medical value.
引文
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[21]吕慈仙,李太武,苏秀榕.5种可食性海洋动物氨基酸成分的比较分析[J].宁波大学学报(理工版),2007,20(3):315-319
[22]王建友,王琴,刘凤兰,等.新疆尉犁县野生黑果枸杞与黑杞一号的营养成分及氨基酸分析[J].食品工业科技,2017,38(22):306-309
[23]黄宜兵,翟乃翠,高贵,等.净电荷对螺旋型抗癌肽生物活性的影响[J].高等学校化学学报,2012,33(6):1252-1258
[24]周建烈,蒋建新,黄琪仁.胶原蛋白肽防治老年骨关节炎和骨质疏松症的研究进展[J].中华临床医师杂志(电子版),2015,9(24):4698-4702
[25]李述刚,许宗运,侯旭杰,等.新疆多浪羊肉营养成分分析[J].肉类工业,2005(4):30-31
[26]王瑞雪.新疆褐牛不同育肥期生长和肉用性能比较研究[D].银川:宁夏大学,2015
[27]远辉,丁春瑞,郝明明.新疆伊犁马肉中氨基酸含量测定及分析[J].食品科技,2012,37(10):119-121
[28]双全,柰如嘎,李秀丽,等.阿拉善双峰驼不同部位肌肉氨基酸的研究[J].中国草食动物科学,2016,36(4):27-30
[29]戈早川,周彤.梅花鹿、马鹿、猪、羊、狗骨与虎骨的氨基酸组成的综合相似性分析[J].数理医药学杂志,1999,12(2):131-132
[30]张熙桐,关博元,孔繁华,等.人乳、牛乳、羊乳中乳清部分氨基酸组成及乳清蛋白中蛋白质二级结构的对比[J].食品科学,2017,38(24):107-112
[31]姚新奎.伊犁马、新吉马及其杂交马乳理化指标、泌乳特性初步研究[D].乌鲁木齐:新疆农业大学,2011
[32]明亮,郑志强,特目龙,等.准噶尔双峰驼乳中氨基酸含量的季节变化特点及营养价值研究[J].食品科技,2013,38(11):57-61
[2]罗通彪.畜禽鲜骨的开发利用[J].食品研究与开发,2003,24(5):70-73
[3]南京中医药大学.中药大辞典[M].上海:上海科学技术出版社,2006
[4]艾力阿吉·库尔班尼亚孜.维吾尔医成药宝库[M].乌鲁木齐:新疆人民卫生出版社,2006
[5]史智佳,成晓瑜,陈文华,等.牛骨蛋白酶解制备呈味肽工艺优化[J].肉类研究,2010(2):37-41
[6]王玄,欧阳罗丹,代春美,等.动物类中药质量控制的生物评价研究[J].中国中药杂志,2017,42(12):2228-2235
[7]郭耀华,窦春蕾,岳兰昕,等.新型牛骨汤工艺技术研究[J].食品研究与开发,2016(1):81-84
[8]陈阳述,余宙耀,张海松,等.胎牛骨髓多肽对小鼠和人T细胞功能的影晌[J].上海免疫学杂志,1998,18(2):119-120
[9]刘芳,董昌虎,周智辉.中西医结合治疗再生障碍性贫血不同骨髓免疫分型的临床观察[J].现代中医药,2011,31(2):30-31
[10]王羡.猪骨综合加工技术及其产品研究[D].长沙:湖南农业大学,2009
[11]张崟,王卫,张佳敏,等.响应面法和正交试验对骨素酶解工艺优化的比较[J].食品研究与开发,2012,33(7):53-56
[12]张玉玉.猪骨汤中的游离氨基酸及其呈味特征分析[J].食品研究与开发,2015,36(18):1-6
[13]赵钊,钞虹,吉爱国.烹制骨汤中钙等矿物质含量的测定及营养评价[J].食品研究与开发,2008,29(12):126-129
[14]Tanaka M,Miyamura K,Terakura S,et al.Comparison of Cord Blood Transplantation with Unrelated Bone Marrow Transplantation in Patients Older than Fifty Years[J].Biol Blood Mar Transpl,2015,21(3):517-525
[14]李亚然,张艳玲,尹中夏,等.牛骨肽预防骨质疏松的作用研究[J].食品工业,2017,38(5):179-183
[15]张根生,王子谛,郭洁,等.畜禽骨骼营养成分提取分离技术及应用进展[J].肉类研究,2011,25(12):48-52
[16]李晓琳,张顺捷,李颖,等.刺五加与短梗五加种子的蛋白质电泳分析[J].中国实验方剂学杂志,2015,21(22):180-183
[17]梁梓强,梁士可,张梅,等.褐飞虱可溶性蛋白SDS-PAGE电泳分析[J].中山大学学报(自然科学版),2015,54(6):27-30
[18]王彬,蔡永强,郑伟.火龙果果实氨基酸含量及组成分析[J].中国农学通报,2009,25(8):210-214
[19]董海英,王海滨.鸭血、鸭骨氨基酸分析与评价[J].肉类工业,2009(9):24-26
[20]马莉,马琳,王曙宾,等.动物药水蛭高温炮制的科学合理性[J].中国中药杂志,2015,40(19):3894-3898
[21]吕慈仙,李太武,苏秀榕.5种可食性海洋动物氨基酸成分的比较分析[J].宁波大学学报(理工版),2007,20(3):315-319
[22]王建友,王琴,刘凤兰,等.新疆尉犁县野生黑果枸杞与黑杞一号的营养成分及氨基酸分析[J].食品工业科技,2017,38(22):306-309
[23]黄宜兵,翟乃翠,高贵,等.净电荷对螺旋型抗癌肽生物活性的影响[J].高等学校化学学报,2012,33(6):1252-1258
[24]周建烈,蒋建新,黄琪仁.胶原蛋白肽防治老年骨关节炎和骨质疏松症的研究进展[J].中华临床医师杂志(电子版),2015,9(24):4698-4702
[25]李述刚,许宗运,侯旭杰,等.新疆多浪羊肉营养成分分析[J].肉类工业,2005(4):30-31
[26]王瑞雪.新疆褐牛不同育肥期生长和肉用性能比较研究[D].银川:宁夏大学,2015
[27]远辉,丁春瑞,郝明明.新疆伊犁马肉中氨基酸含量测定及分析[J].食品科技,2012,37(10):119-121
[28]双全,柰如嘎,李秀丽,等.阿拉善双峰驼不同部位肌肉氨基酸的研究[J].中国草食动物科学,2016,36(4):27-30
[29]戈早川,周彤.梅花鹿、马鹿、猪、羊、狗骨与虎骨的氨基酸组成的综合相似性分析[J].数理医药学杂志,1999,12(2):131-132
[30]张熙桐,关博元,孔繁华,等.人乳、牛乳、羊乳中乳清部分氨基酸组成及乳清蛋白中蛋白质二级结构的对比[J].食品科学,2017,38(24):107-112
[31]姚新奎.伊犁马、新吉马及其杂交马乳理化指标、泌乳特性初步研究[D].乌鲁木齐:新疆农业大学,2011
[32]明亮,郑志强,特目龙,等.准噶尔双峰驼乳中氨基酸含量的季节变化特点及营养价值研究[J].食品科技,2013,38(11):57-61