蚕豆蛋白粉的营养评价

蚕豆是我国种植较广的豆科植物,含蛋白质23.59％,属高蛋白食物。蚕豆蛋白质的限制氨基酸为含硫氨基酸和色氨酸。用蚕豆蛋白粉饲养大鼠,测得蛋白质功效比值(PER)为0.82～1.19;净蛋白质比率(NPR)为2.25～2.48;生理价值(BV)为47.90～49.50％;净蛋白质利用率(NPU)为45.50～46.10％;真消化率(TD)为91.70～95.90。与酪蛋白粉组相比,除真消化率相近外,其余四项指标均较酪蛋白粉组低(P≤0.05)。蚕豆蛋白质中含硫氨基酸及色氨酸低,可与其他蛋白质食物混合使用,改变必需氨基酸构成比值,提高其营养价值。蚕豆是应予以重视的植物性蛋白质资源。

THE NUTRITIONAL EVALUATION OF BROAD BEAN PROTEIN

Broad bean has been extensively cultured in China. Its protein content is found 23.59% and has been as a high protein foodstuff. However its ami-no acid pattern is unbalanced, deficient in s-containing amino acid and tr-yptophan. The nutritional value of broad bean protein studied by rat feeding expeirment have indicated that the protein efficacy ratio (PER) is 0.82-1.19; the net protein ratio (NPR) is 2.52-2.48; the biological value (BV) is 47.88-49.54%; the net protein utilization(NPU) is 45.5-46.1% and the true digestion (TD) is 91.7-95.9%. Except for the TD value, all the 4 indicators of broad bean powder have been shown significantly lower than that of casein (p≤0.05), because of the protein of broad bean deficient in s-containins amino acids and tryptophan. It is suggested that broad bean should be ingested together with other food in order to improve the amino acid component for enhancing its nutritional value.