蔬菜腌制过程中的氨基酸组成变化

在腌制过程中，芥菜的精氨酸和组氨酸等碱性氨基酸含量和氨基酸总量逐渐减少，酸性氨基酸和疏水性氨基酸含量增加。在各种氨基酸中，苏氨酸含量最高，占４４．７４％，其次是谷氨酸和丙氨酸。在腌制后，芥菜的氨基酸组成发生了显著的变化，苏氨酸下降幅度最大，而蛋氨酸、苯丙氨酸、亮氨酸、异亮氨酸、缬氨酸和赖氨酸等必需氨基酸摩尔组分显著提高。理想氨基酸模式谱的相关系数腌制前为０．０６０１７，腌制２１６小时后增到０．４９９７８，表明腌制加工可显著提高蔬菜蛋白质的营养效价。

Changes in Amino Acid Compositions During Vegtable Pickling

During pickling of brassica juncea var, folosa, the contents of alkaline amino acids, Arg, His and total amino acids decreased, the contents of acidic and hydrophobic amino acids increased, the molecular fractions of amino acids changed significantly. The molecular fractions ratio of Thr redued greatly, and that of essential amino acids, Met, Phe, Leu, lie, Val and Lys increased in pickled vegeteables. The correlation coefficent with molel composition of amino acids was 0.6017 at 0 hour and 0.49978 at 216 hours of pickling, respectively. It was shownthat the nutritive value of proteins was significantly improved for pickled vegtables.