烹饪对采用不同营养方案种植的蚕豆（Vicia faba L.）蛋白质溶解度曲线的影响。
Effect of cooking on protein solubility profiles of faba beans (Vicia faba L.) grown using different nutritional regimes.
作者信息
El Fiel Hala E A, El Tinay Abdullahi H, Elsheikh Elsiddig A E
机构信息
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Sudan.
出版信息
Plant Foods Hum Nutr. 2003 Winter;58(1):63-74. doi: 10.1023/a:1024076030284.
A field experiment was carried out to study the effect of cooking on protein solubility profiles of mycorrhizal inoculated, phosphorus and sulphur fertilized faba beans under two water regimes. The results indicated that cooking significantly (p < or = 0.05) increased the G3-glutelin fraction as well as the insoluble protein but significantly (p < or = 0.05) decreased the globulin and albumin fractions; prolamin, G1-glutelin and G2-glutelin fractions were slightly increased. Mycorrhizal inoculation and mycorrhiza + phosphorus + sulphur fertilization significantly (p < or = 0.05) increased albumin content. All fertilizer treatments significantly (p < or = 0.05) decreased the insoluble protein.
开展了一项田间试验，以研究烹饪对两种水分条件下接种菌根、施用磷和硫的蚕豆蛋白质溶解度曲线的影响。结果表明，烹饪显著（p≤0.05）增加了G3-谷蛋白组分以及不溶性蛋白质，但显著（p≤0.05）降低了球蛋白和白蛋白组分；醇溶蛋白、G1-谷蛋白和G2-谷蛋白组分略有增加。接种菌根以及菌根+磷+硫施肥显著（p≤0.05）增加了白蛋白含量。所有施肥处理均显著（p≤0.05）降低了不溶性蛋白质。
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