苹果籽蛋白与大豆蛋白的营养分析比较  

Nutritional Assessment of Apple Seed Protein and Soy Bean Protein

作　　者：李春燕[1] 迟翠翠[1] 翟二林[1] 庄桂东[1] 孟菡妍[1] 迟玉森[1] 

机构地区：[1]青岛农业大学食品学院,山东青岛266109

出　　处：《中国农学通报》2011年第20期119-122,共4页Chinese Agricultural Science Bulletin

摘　　要：为丰富蛋白质的种类,解决蛋白质资源匮乏的现状,本试验测定了苹果籽的营养成分和氨基酸组成,采用国际上通用的评价方法对其营养进行评价,并与大豆蛋白进行比较。结果表明,苹果籽的营养成分丰富,含有51.23%的粗蛋白质、26.2%的粗脂肪和5.05%的碳水化合物,其蛋白质的含量略高于大豆蛋白46.78%的含量。苹果籽种粗蛋白的氨基酸组成种类齐全,必需氨基酸占氨基酸总量的34.32%,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,苹果籽蛋白的IEAA为80.82。必需氨基酸均能满足成人的需要,是一种可以开发的蛋白资源。In order to enriching protein resources and solving the present situation of protein resources deficient, the contents of main nutritional components and amino acids of apple seed were detected, and the international general nutritional value assessment method was applied for the overall nutritional assessment of its protein. The assessment result showed that apple seed which contained 51.23% protein, 26.2% fat and 5.05% carbohydrate had rich nutritional. The contents of protein were higher than soy beans which contain about 46.78%. The kind of amino acids were perfect. First, the total content of essential amino acids in apple seed was high, which occupied 34.32% of the total amino acids. Moreover, the IEAA is 80.82 by comparing with the ideal protein model recommended by FAO/WHO. The essential amino acid content of apple seed was accorded with adults.

关 键 词：氨基酸评分 化学评分 必需氨基酸指数 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]