无腺体棉籽蛋白粉的营养与食品卫生学研究  

STUDY ON THE NUTRITION AND FOOD HYGIENE OF GLANDLESS COTTONSEED PROTEIN FLOUR

作　　者：徐超[1] 何颖[1] 周波[1] 吴巨[1] 王露 侯菊倩[1] 

机构地区：[1]沈阳医学院营养与食品卫生学教研室

出　　处：《解放军预防医学杂志》1992年第1期27-32,共6页Journal of Preventive Medicine of Chinese People's Liberation Army

摘　　要：本文对无腺体棉籽蛋白粉和脱毒有腺体棉籽蛋白粉进行了营养学与食品卫生学研究。无腺体棉籽蛋白营养价值较高,接近酪蛋白,且食品卫生较为安全,有可能作为一种质量优良的蛋白质来源。而脱毒有腺体棉籽蛋白营养价值及食品卫生安全性稍差,主要是残留的游离棉酚所致。因此,棉籽蛋白应用于人类食用之前还应经过严格的食品毒理学鉴定。当上述棉籽蛋白质分别与少量酪蛋白(7:3)混合时,各自的营养价值得到提高与酪蛋白相当。The study on the nutrition and food hygiene of glandless cottonseedprotein flour and detoxicated glanded cottonseed protein flour was done.The resutts showed that the nutritive value of gandless cottonseed proteinwas higher than that of detoxicated glanded cottonseed protein, and app-roximately close to that of casein; and the glandless cottonseed protein issafe in food hygiene. In order to utilize cottonseed protein reasonably,different proportions of cottonseed proteins and casein were studied throughthe same biological test. When one of the two cottonseed proteins wasmixed ill proportion of 7: 3 respectively with casein the PER increased tothe values of 3.06 and 2.94; the NPR 3.98 and 3.85 respectively. As aresult, the rat by fed with the two different proteins grew closely tothat fed with casein.

关 键 词：棉籽 蛋白质 营养价值 棉酚 

分 类 号：R155.5[医药卫生—营养与食品卫生学]