【摘 要】
：
大豆是人们食用植物蛋白的主要来源之一,在人类日常生活中起着重要的作用。 大豆粉中基本氨基酸含量量与总氮含量的比仅次于鱼,高于芝麻、花生和各种粮食作物,但豆蛋白的有
【机 构】
：
中国农业科学院作物品种资源研究所,中国农业科学院作物品种资源研究所
论文部分内容阅读
大豆是人们食用植物蛋白的主要来源之一,在人类日常生活中起着重要的作用。 大豆粉中基本氨基酸含量量与总氮含量的比仅次于鱼,高于芝麻、花生和各种粮食作物,但豆蛋白的有效率却往往低于水稻、花生等。这是由于摄入体内的大豆蛋白不能被充分消化。影响蛋白在体内消化利用的主要限制因子被认为是各种蛋白酶抑制剂,特別是胰蛋白酶酶抑制剂。
Soybeans are one of the main sources of plant protein consumed by humans and play an important role in the daily life of humans. The ratio of basic amino acid content to total nitrogen content in soybean flour is second only to that of fish, higher than sesame, peanut and various food crops, but the efficiency of soybean protein is often lower than that of rice, peanut and so on. This is due to ingestion of soy protein in the body can not be fully digested. The main limiting factor affecting the digestion and utilization of proteins in vivo is considered to be various protease inhibitors, especially trypsin enzyme inhibitors.
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