南瓜叶蛋白营养价值的化学评价  

Chemical Evaluation and Comparison of the Nutritive Value of Leaf Proteins from Pumpkins (Cucurbita Moschata)

作　　者：黄威[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》2010年第1期151-154,共4页Food Research and Development

摘　　要：在对南瓜叶蛋白质含量及其氨基酸组成进行分析的基础上,应用化学评分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:南瓜叶蛋白的必需氨基酸含量很丰富;以第一限制性氨基酸异亮氨酸和各种人体必需氨基酸与FAO/WHO提出的理想蛋白质模式进行比较,分别得出南瓜叶蛋白的化学评分为91,和氨基酸平衡比值为82。从其氨基酸平衡性来看,南瓜叶蛋白可能比较符合婴幼儿食用;南瓜叶蛋白质的营养价值优于大豆蛋白和紫花苜蓿叶蛋白,是一种值得开发利用的优质植物蛋白。Based on the analyses of the protein contents and amino acid compositions of leaf proteins from Cucurbita moschata,this paper compared and evaluated their nutritional values by methods of chemical score and ratio coefficient of amino acid.The results showed that the leaf proteins from Cucurbita moschata are rich in essential amino acids,that the first limiting essential amino acid is isoleucine,that the chemical score is 91 and that the amino acid balance value is 82 by comparing with the ideal protein model recommended by FAO/WHO,respectively.According to the amino acid balance of leaf proteins from Cucurbita moschata,they may be quite suitable for infants and children.The nutritive values of leaf proteins from Cucurbita moschata are better than those from Mdeicogo sativa,so they are considered to be fine vegetative proteins worth exploiting.

关 键 词：南瓜 叶蛋白 氨基酸 营养价值评价 

分 类 号：R151[医药卫生—营养与食品卫生学]