饭豆[Vigna umbellata (Thumb.) Ohwi and Ohashi]种子蛋白质的营养评估
Nutritional assessment of seed proteins in rice bean [Vigna umbellata (Thumb.) Ohwi and Ohashi].
作者信息
Rodriguez M S, Mendoza E M
机构信息
Institute of Plant Breeding, College of Agriculture, University of the Philippines Los Baños, College, Laguna.
出版信息
Plant Foods Hum Nutr. 1991 Jan;41(1):1-9. doi: 10.1007/BF02196376.
Seeds of three rice bean accessions had 17.26 to 21.42% protein, 3.46 to 4.03% fat, 61.09 to 64.73% carbohydrates 3.99 to 4.58% ash and 5.22 to 7.43% fiber (dry weight basis). The most limiting amino acids in the seed meal, albumin and globulin fractions, were methionine and cysteine with chemical scores of these fractions being 38% to 59%. The amino acid pattern of globulin and seed meal were similar. The in vitro protein digestibility (IVPD) ranged from 82 to 86% for the seed meal, 86 to 88.5% for the albumin and 75.9 to 83.3% for the globulin. Relative nutritive values (RNV) of raw mature seed of two accessions were 22.6% and 42.4% and increased to 55.6% to 79.4% after boiling and roasting.
三个饭豆品种的种子含有17.26%至21.42%的蛋白质、3.46%至4.03%的脂肪、61.09%至64.73%的碳水化合物、3.99%至4.58%的灰分以及5.22%至7.43%的纤维（以干重计）。种粕、白蛋白和球蛋白组分中最具限制性的氨基酸是蛋氨酸和半胱氨酸，这些组分的化学评分在38%至59%之间。球蛋白和种粕的氨基酸模式相似。种粕的体外蛋白质消化率（IVPD）为82%至86%，白蛋白为86%至88.5%，球蛋白为75.9%至83.3%。两个品种的未加工成熟种子的相对营养价值（RNV）分别为22.6%和42.4%，经过煮沸和烘烤后提高到55.6%至79.4%。
Zotero 插件