Position: Home > Articles > Study on Amino Acid Constituents in the Enzymatic Hydrolyzates of Corn Gluten Meal by HPLC
FOOD SCIENCE
2005,26
(2)
179-181
用HPLC测定酶解玉米蛋白氨基酸的组成
作 者：
周大寨;黄国清;唐巧玉
单 位：
华南理工大学食品与生物工程学院;湖北民族学院生物技术研究所
关键词：
玉米黄粉蛋白;氨基酸;组成
摘 要：
利用高效液相色谱对玉米黄粉蛋白的酶解产物进行氨基酸组成测定,发现酶解产物中含有大量的Pro和Phe、Leu等必需氨基酸,因此可以用作保健食品来补充必须氨基酸和降低高血压患者的血压,具有广阔的应用前景。
译 名：
Study on Amino Acid Constituents in the Enzymatic Hydrolyzates of Corn Gluten Meal by HPLC
作 者：
ZHOU Da-zhai1,HUANG Guo-qing2,TANG Qiao-yu1 (1.Research Institute of Bio-technology, Hubei Institute for Nationalities, Enshi 445000, China; 2.College of Food and Biological Engineering, South China University of Technology, Guangzhou 510640,China)
关键词：
corn gluten meal;amino acid;composition
摘 要：
With the RP-HPLC, the enzymatic hydrolyzates of corn gluten meal were found to be rich in Pro, Phe and Leu etc. Which were thought to be suitale as healthy food additives to supplement essential AA for easing hypertension.
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