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提高食品的营养价值已成为当代最迫切的任务之一。蛋白质制品的短缺尤为突出,这不仅包括提高蛋白质的产量问题,而且还需使氨基酸的成分保持平衡。众所周知,在大豆蛋白中,蛋氨酸的含量较低,而在小麦制品(如面筋)中,赖氨酸的成分较少。为了改善这些蛋白质中氨基酸的成分,以提高它们的营养价值,日本京都大学的专家们建议利用谷醯胺
Increasing the nutritional value of food has become one of the most urgent tasks of our time. The shortage of protein products is particularly prominent, which not only includes raising the yield of protein but also balancing the amino acid composition. It is well-known that methionine is low in soy protein and less in lysine in wheat products such as gluten. In order to improve the amino acid composition of these proteins in order to enhance their nutritional value, Kyoto University, Japan experts recommend the use of glutamate