作　　者： ; ; ; ;

机构地区： 浙江师范大学化学与生命科学学院

出　　处： 《食品科学》 2015年第1期225-228,共4页

摘　　要： 在对桑叶蛋白氨基酸含量及其组成进行分析的基础上,应用模糊识别法和氨基酸比值系数法,以联合国粮食及农业组织推荐的全鸡蛋蛋白为标准蛋白,以联合国粮食及农业组织/世界卫生组织氨基酸模式为评价标准,对桑叶蛋白的营养价值进行了全面评价,并与其他4种食物蛋白进行对照比较。结果表明:桑叶蛋白氨基酸种类丰富,至少含有17种氨基酸,必需氨基酸占总氨基酸的34.7%左右,第一限制氨基酸为异亮氨酸。通过氨基酸比值系数法评价,桑叶蛋白的氨基酸比值系数分为69.71,是一种营养价值较高的蛋白质。 The protein content and amino acid compositions of mulberry leaves were analyzed. Based on the obtained data, whole hen's egg protein and the FAO/WHO reference model of essential amino acid(EAA) were used to evaluate the nutritional values of the leaf protein in comparison with plant proteins from four other species. The results showed that the proteins from mulberry leaves were rich in EEAs and contained at least 17 kinds of amino acids(AAs). EAAs accounted for 34.7% of the total AAs in mulberry leaves. The first limiting AA in these proteins was ILE. The ratio coefficient of amino acids of proteins in mulberry leaves was 69.71, indicating that mulberry leaves are a source of proteins with high nutritional value.

关 键 词： 桑叶 叶蛋白 氨基酸 营养价值评价

领　　域： [轻工技术与工程] [轻工技术与工程]