沙蓬籽蛋白质营养价值研究  

A Study of the Nutritive Value of Agtiopllyllum Squarrosum Protein

作　　者：孙洪斌[1] 刘洪元[1] 宫雪鸿[1] 高昆[1] 肖梦兰[1] 

机构地区：[1]包头医学院营养与食品卫生学教研究

出　　处：《包头医学院学报》1995年第3期12-14,共3页Journal of Baotou Medical College

摘　　要：用化学和生物学方法研究了沙蓬籽蛋白的营养价值。沙蓬籽含蛋白质２１．３％，蛋白质功效比值为０．９３。真消化率、生物价和净利用率分别为８９．２１％、８７．３３％和７８．２４％。表明：沙蓬籽蛋白质营养价值较高，是一种有广阔前景的蛋白资源。he nutrition value of agriopllyllum aquarrosum was atudied with chemical and biologi-cal methods. The restkts show that the content of pretein of agriopllyllum aquarrosum is 21. 3%. The PER is 0.93,TD,BV and NPU are 89.21%,87.33%,and 78.2%,respectively. It isindicated that the nutritive value of agriopllyllum squarrosum is higher,and that it is a kindof protein resource with great expectations.

关 键 词：沙蓬籽 蛋白质 营养价值 

分 类 号：R151.3[医药卫生—营养与食品卫生学]