刺槐叶蛋白的营养价值评价  

Evaluation of the Nutritive Value of Leaf Proteins from Robinia pseudoacacia

作　　者：刘芳[1] 敖常伟[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《中南林业科技大学学报》2007年第6期53-57,62,共6页Journal of Central South University of Forestry & Technology

基　　金：中南林业科技大学青年科学研究基金资助项目(编号:2005012)

摘　　要：在对3种刺槐叶蛋白的氨基酸组成及含量进行分析的基础上,应用模糊识别法和氨基酸比值系数法,对其营养价值进行了全面评价和比较.结果表明：3种刺槐叶蛋白中均含有18种氨基酸,种类齐全,含量也很丰富,属完全蛋白质;其总氨基酸含量为63.97%-96.85%,必需氨基酸占总氨基酸的42%-44%,必需氨基酸与非必需氨基酸的比例为73%-80%,第1限制性氨基酸为色氨酸或含硫氨基酸,符合FAO/WHO提出的理想蛋白质模式;刺槐叶蛋白还含有丰富的呈味氨基酸,占总氨基酸的34%-38%,具有较好的适口性;刺槐叶蛋白的贴近度为0.64-0.89,比较符合婴幼儿及少年食用;刺槐叶蛋白质的营养价值与紫花苜蓿叶蛋白相当,刺槐叶蛋白是一种值得开发利用的优质植物蛋白.Based on the analyses of the amino acid compositions and contents of leaf proteins from Robinia pseudoacacia,this paper compared and evaluated their nutritional value by methods of fuzzy discernment and ratio coefficient of amino acid. The results show that the leaf proteins from Robinia pseudoacacia are rich in 18 kinds of amino acids,containing 63.97%～96.85% of the total amino acids;that essential amino acids take up 42%～44% of the total amino acids and the ratios of essential amino acids to non-essential amino acids are 73%～80%;that the first limiting amino acid is tryptophan or amino acid containing sulfur,according with the ideal protein model recommended by FAO/WHO;that the leaf proteins are also rich in delicious amino acids which,occupying 34%～38% of the total amino acids,are suitable to edibility;and that since their degree of closeness is 0.64～0.89,they are quite edible to infants,children and adolescents.The leaf proteins from Robinia pseudoacacia,having similar nutritive values to those from Mdeicogo sativa,are considered to be fine vegetative proteins worth exploiting.

关 键 词：食品科学 刺槐 叶蛋白 氨基酸 营养价值评价 

分 类 号：S792.26[农业科学—林木遗传育种]