Physiology and Biochemistry of Animal Nutrition (EEZ, CSIC), Profesor Albareda 1, E-18008, Granada, Spain.
J Sci Food Agric. 2014 Jan 30;94(2):280-7. doi: 10.1002/jsfa.6250. Epub 2013 Jul 8.
Legume seed proteins have to be chemically characterized in order to properly link their nutritional effects with their chemical structure.
Vicilin and albumin fractions devoid of cross-contamination, as assessed by mass peptide fingerprinting analysis, were obtained from defatted pea (Pisum sativum cv. Bilbo) meal. The extracted protein fractions contained 56.7-67.7 g non-starch polysaccharides kg⁻¹. The vicilin fraction was higher than legumins in arginine, isoleucine, leucine, phenylalanine and lysine. The most abundant amino acids in the albumin fraction were aspartic acid, glutamic acid, lysine and arginine, and the amounts of methionine were more than double than those in legumins and vicilins. The pea albumin fraction showed a clear enrichment of protease inhibitory activity when compared with the seed meal. In vitro digestibility values for pea proteins were 0.63 ± 0.04, 0.88 ± 0.04 and 0.41 ± 0.23 for legumins, vicilins and albumins respectively.
Vicilin and albumin fractions devoid of cross-contamination with other proteins were obtained from pea seed meal. The vicilin fraction also contained low amounts of soluble non-starch polysaccharides and was enriched in isoleucine, leucine, phenylalanine and lysine. In vitro digestibility values for pea proteins were similar or even numerically higher than those for control proteins.
为了正确将豆科种子蛋白的营养作用与其化学结构联系起来，必须对其进行化学特性分析。
通过质量肽指纹图谱分析，从脱脂豌豆（Pisum sativum cv. Bilbo）粉中获得了无交叉污染的伴球蛋白和清蛋白级分。提取的蛋白质级分含有 56.7-67.7 g 非淀粉多糖 kg⁻¹。伴球蛋白级分中的精氨酸、异亮氨酸、亮氨酸、苯丙氨酸和赖氨酸含量高于球蛋白。白蛋白级分中含量最丰富的氨基酸是天冬氨酸、谷氨酸、赖氨酸和精氨酸，蛋氨酸的含量是球蛋白和伴球蛋白的两倍多。与种子粉相比，豌豆白蛋白级分具有明显的蛋白酶抑制活性富集。豌豆蛋白的体外消化率分别为 0.63±0.04、0.88±0.04 和 0.41±0.23，球蛋白、伴球蛋白和清蛋白分别为 0.63±0.04、0.88±0.04 和 0.41±0.23。
从豌豆种子粉中获得了无其他蛋白质交叉污染的伴球蛋白和清蛋白级分。伴球蛋白级分还含有少量可溶非淀粉多糖，并且富含异亮氨酸、亮氨酸、苯丙氨酸和赖氨酸。豌豆蛋白的体外消化率与对照蛋白相似，甚至数值更高。
