马家沟芹菜加工下脚料蛋白营养价值的化学评价  

Chemical Evaluation of Nutritional Values for Proteins from Majiagou Celery Leftover Pieces

作　　者：翟二林[1] 李春燕[1] 迟逸仙[1,2] 迟翠翠[1] 庄桂东[1] 迟玉森[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]大连工业大学生命科学学院,辽宁大连116034

出　　处：《食品科学》2011年第11期314-317,共4页Food Science

摘　　要：在对马家沟芹菜加工下脚料的蛋白含量及其氨基酸组成进行分析的基础上,应用氨基酸评分法,对其营养价值进行全面评价和比较。结果表明:马家沟芹菜加工下脚料蛋白的必需氨基酸含量很丰富,第一限制性氨基酸为色氨酸;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,马家沟芹菜加工下脚料蛋白的IEAA为95.88,从氨基酸平衡性来看,马家沟芹菜加工下脚料蛋白是一种值得开发利用的优质植物蛋白。Based on the analysis of protein content and amino acid composition in Majiagou celery leftover pieces（stems,leaves and other wastes left after the processing of Majiagou celery for fresh-cut vegetables）,their nutritional values were comprehensively evaluated by amino acid score.The results indicated that proteins from Majiagou celery leftover pieces were rich in essential amino acids,and the first limiting essential amino acid was tryptophan.The IEAA was 95.88 by comparing with the ideal protein model recommended by FAO/WHO.According to the amino acid balance of proteins,proteins from Majiagou celery leftover pieces can be considered as fine vegetable proteins that deserve to be exploited.

关 键 词：芹菜下脚料 蛋白 氨基酸 营养价值评价 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]