不同的蛋白沉淀和干燥工艺对桑叶蛋白粉营养价值的影响分析  

Effect of Different Protein Precipitation and Drying Technics on Nutrition Evaluation of Protein Powder from Mulberry Leaves

作　　者：张敏娟[1] 杨晶[1] 苏维磊[1] 焦锋[1] 苏超[1] 

机构地区：[1]西北农林科技大学蚕桑丝绸研究所,陕西杨凌712100

出　　处：《北方蚕业》2016年第1期7-10,共4页North Sericulture

基　　金：现代农业产业技术体系建设专项(CARS-22);陕西省科技统筹创新工程计划项目(2014KTCL02-01);西北农林科技大学推广专项(XTG2015029)

摘　　要：比较分析了不同的蛋白沉淀方法和干燥方法对桑叶蛋白粉的氨基酸含量与组成及营养价值的影响。结果显示,不同蛋白沉淀方法对桑叶蛋白粉氨基酸含量及组成有一定影响,而蛋白干燥方法则不影响桑叶蛋白粉氨基酸含量及组成。桑叶蛋白粉的氨基酸比值系数分(SRC)可达69.29。桑叶蛋白粉的5种必须氨基酸(亮氨酸、异亮氨酸、赖氨酸、苏氨酸和缬氨酸)含量符合FAO/WHO要求,蛋氨酸是桑叶蛋白粉的第一限制性氨基酸;非必需氨基酸中天冬氨酸、脯氨酸和谷氨酸含量分别达到43.1mg/g、42.2mg/g和53.6mg/g。The study compared the effects of different protein precipitation and drying methods on protein amino acid content/composition and nutritive value of protein powder from mulberry leaves.Results showed that protein amino acid content and composition of leaf proteins were different due to the use of different protein precipitation method rather than the protein drying method.The score of ratio coefficient（SRC）value of mulberry leaf protein was 69.29.The first limiting amino acid of mulberry leaf protein was methionine.The amino acid content of the leucine,isoleucine,lysine,threonine and valine all meet the standard of the FAO/WHO,the amino acid content of aspartic acid,proline and glutamic acid.

关 键 词：桑叶 蛋白粉 工艺 营养价值 

分 类 号：S888[农业科学—特种经济动物饲养]