Department of Biochemistry, Federal University of Technology, Owerri, Nigeria.
Food Chem. 2013 Jun 1;138(2-3):1616-20. doi: 10.1016/j.foodchem.2012.11.110. Epub 2012 Dec 5.
Total amino acid (AA) profiles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines were studied. Heating their fresh wines to 85°C, cooling and diluting to original volumes distilled off ethanol, but did not change their moisture and nitrogen contents. R. hookeri wine contained more (p<0.05) Phe, Val, Ala, Gly, Pro, Asp, Asn, His and Lys than E. guineensis wine which contained more (p<0.05) Met, Cys, Glu, Gln, Ser and Arg. Tyrosine, Leu, Ile and Thr contents did not vary (p>0.05). Glycine and Pro contents were low suggesting high globular protein concentrations. ∑basic AA/∑acidic AA ratios were >1 suggesting high basic protein contents. The E. guineensis and R. hookeri wines contained 58.25 ± 0.56% and 56.79 ± 0.4% essential AAs, respectively. Essential AA scores suggested Leu as their limiting AA. In conclusion, the wines can adequately meet daily nitrogen and essential AA needs when a 70 kg adult drinks 1425.45 ml.
研究了热加工后的新鲜油棕和露兜树酒的总氨基酸（AA）谱。将它们的新鲜酒加热至 85°C，冷却并稀释至原始体积，可蒸馏掉乙醇，但不会改变其水分和氮含量。露兜树酒中含有更多的（p<0.05）苯丙氨酸、缬氨酸、丙氨酸、甘氨酸、脯氨酸、天冬氨酸、天冬酰胺、组氨酸和赖氨酸，而油棕酒中含有更多的（p<0.05）蛋氨酸、半胱氨酸、谷氨酸、谷氨酰胺、丝氨酸和精氨酸。酪氨酸、亮氨酸、异亮氨酸和苏氨酸含量没有差异（p>0.05）。甘氨酸和脯氨酸含量较低，表明球蛋白浓度较高。∑碱性 AA/∑酸性 AA 比值>1，表明碱性蛋白含量较高。油棕酒和露兜树酒分别含有 58.25±0.56%和 56.79±0.4%的必需氨基酸。必需氨基酸评分表明亮氨酸为其限制氨基酸。总之，一个 70 公斤的成年人每天喝 1425.45 毫升这种酒，就能充分满足其氮和必需氨基酸的需求。
