苜蓿叶蛋白在食品中的应用研究  

Studies on the Application of Alfalfa Leaf Protein in Foods

作　　者：郑建仙[1] 

机构地区：[1]华南理工大学食品工程系

出　　处：《食品与发酵工业》1996年第5期26-30,共5页Food and Fermentation Industries

摘　　要：从紫苜蓿叶中提取出的食用苜蓿叶蛋白（ＥＡＬＰ）含有５７．９％蛋白质和１２．７％膳食纤维，是一种良好的食用蛋白新资源。ＥＡＬＰ的氨基酸配比较合理，营养价值较好，但工艺特性较差。对面粉的添加量超过３％～４％时，会对面团流变学特性、面包焙烤品质与面条烹煮品质造成明显不良影响，因此通常的添加范围不超过３％～４％。当添加量增大时，需同时配合些活性面筋粉之类品质改良剂。dible alfalfa leaf protein(EALP) extracted from Medicago Sativa contained 57.9%(wb.,etc.) protein and 12.7% dietary fibre,which was a good new resource of human edible protein. EALP was good in amino acid pattern but rather poor in technological properties.Above 3～4% of incorporation level,EALP would take obviously negative effects on dough rheological,bread baking and noodle cooking properties.The proper level incorporated into wheat flour was therefore limited within 3～4%.Some improvers such as vital gluten(VG) was needed when incorporation level increased.

关 键 词：紫苜蓿 叶蛋白 面粉制食品 应用 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]