Lásztity R, el Shafei M A, Abdel Samei M B, Hatour F S, Labib M
Technical University Budapest, Department of Biochemistry and Food Technology, Hungary.
Nahrung. 1988;32(9):867-73. doi: 10.1002/food.19880320915.
The gross chemical composition, protein content and amino acid composition of mango stone kernels of four Egyptian varieties (Ewsi, Hendi, Fonso and Timour) were investigated. Carbohydrates are the main components of the seed. The protein content varies between 5.0 and 7.2% and the ether extract ranged from 10.8% to 13.6%. High glutamic acid, aspartic acid and leucine content and low concentration of sulfur-containing amino acids are characteristic for the proteins of mango kernels. Lysine level is also low, the concentration of other essential amino acids is acceptable. Sulfur-containing amino acids are the first limiting ones followed by lysine and threonine.
对四个埃及品种（Ewsi、Hendi、Fonso和Timour）芒果核仁的总体化学成分、蛋白质含量和氨基酸组成进行了研究。碳水化合物是种子的主要成分。蛋白质含量在5.0%至7.2%之间，乙醚提取物含量在10.8%至13.6%之间。芒果核仁蛋白质的特点是谷氨酸、天冬氨酸和亮氨酸含量高，含硫氨基酸浓度低。赖氨酸水平也低，其他必需氨基酸的浓度可以接受。含硫氨基酸是第一限制氨基酸，其次是赖氨酸和苏氨酸。
