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为比较食用豆类种子蛋白的品质,我们对红小豆(Phaseolus angularis)、绿豆(Phaseolus aureus)、豌豆(Pissum sativum)、蚕豆(Vicia faba)的种子蛋白含量及氨基酸组成进行了生化分析,并分别提取清蛋白、球蛋白、醇溶谷蛋白和谷蛋白,测定其蛋白质及氨基酸的含量。分析结果表明:食用豆类种子中,蛋白质的含量比禾谷类的高一倍左右,赖氨酸含量相当丰富,比禾谷类种子蛋白中约高一倍,以种子全粉计,可高三倍以上。蛋氨酸的含量都比世界卫生组织规定的标准低,但绿豆和红小豆比其他豆类高。从蛋白质的组成看,食用豆类种子蛋白中以清蛋白和球蛋白为主,合计占80%以上,一般都以球蛋白为最多,达60%以上,唯武清红小豆以清蛋白为最多,可占四种蛋白总量的47%。从四种蛋白的氨基酸组成来看,清蛋白的必须氨基酸均超过世界卫生组织规定的标准。球蛋白中的蛋氨酸除绿豆外,均低于标准,赖氨酸的含量,清蛋白和球蛋白中都很高,超过标准,醇溶谷蛋白中均低于标准。
In order to compare the quality of legume seed protein, we analyzed the protein content and amino acid composition of seed protein of Phaseolus angularis, Phaseolus aureus, Pissum sativum and Vicia faba, Albumin, globulin, prolamin and glutelin were extracted and their protein and amino acid contents were determined. The results showed that the content of protein in legumes was about one time higher than that of cereals, and the content of lysine was quite abundant, twice as high as that of cereal seed protein. . Methionine levels lower than the WHO standards, but mung bean and red bean higher than other beans. From the composition of the protein, edible beans seed protein mainly albumin and globulin, accounting for more than 80% of the total globulin are generally up to 60%, Wei Wu Qing adzuki bean to albumin as the most, can be Accounting for 47% of the total amount of four proteins. From the amino acid composition of the four proteins point of view, albumin essential amino acids are more than the standards set by the World Health Organization. The methionine in globulin was lower than the standard except for mung bean, and the content of lysine was very high in albumin and globulin, exceeding the standard. The content of prolamin in the globulin was lower than the standard.