黄花槐叶蛋白的浓缩及氨基酸组成研究  

STUDY ON THE CONCENTRATION OF CASSIA SURATTENSIS BURM.F.LEAF PROTEIN AND ITS AMINO ACID COMPOSITIONS

作　　者：池泽玲[1] 吴文标[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品研究与开发》2009年第6期30-33,共4页Food Research and Development

摘　　要：主要对黄花槐叶蛋白的浓缩及蛋白质氨基酸组成进行研究与分析,结果表明:黄花槐叶蛋白含量较高,达到23.48%,在浓缩叶蛋白中的含量达到41.28%。与其它植物蛋白的氨基酸组成进行对比分析表明,各种黄花槐叶蛋白的氨基酸的平衡性较好,其必需氨基酸含量均高于FAO/WHO推荐值,是一种优质的新蛋白质资源。This experiment was undertaken to determine protein content of Cassia surattensis Burm.f.＇s leaves, concentrate proteins from them, and analyze the amino acid composition of the proteins in the concentrated. The results showed that protein content of dried leaf powder on dry basis was 23.48 %, while that of the leaf protein concentrate was 41.28 %. In comparison with some other plant proteins, the essential amino acid balance of the leaf protein concentrate was very good. All essential amino acid contents of the leaf protein concentrate were higher than those recommended by FAO/WHO. Therefore, it is concluded that Cassia surattensis Burm.f.＇s leaves are high quality protein resources.

关 键 词：黄花槐 叶蛋白 氨基酸组成 

分 类 号：TS201.2[轻工技术与工程—食品科学]