Uhlig J, Proll J, Noack R, Schmandke H
Nahrung. 1980;24(9):899-906. doi: 10.1002/food.19800240912.
The nutritional-physiological value of an easily soluble and of a difficulty soluble fraction of protein from Vicia faba (showing a degree of acetylation of 0%, 43% and 94%, respectively) was characterized by determining the amino-acid content, the enzymatic amino-acid availability and the nitrogen balance in the rat. The results from both the amino-acid analysis and the animal experiments on the biological value evidenced that the nutritional-physiological value of the easily soluble fraction of protein from Vicia faba is significantly lower, which is in particular attributable to its lower content of sulphur-containing amino acids. Acetylation did not reduce the nutritional-physiological value of the easily soluble fraction of protein from Vicia faba, and impaired that of the difficulty soluble fraction but slightly. From the viewpoint of nutritional physiology, there are no objections against the use of these protein fractions as food additives.
通过测定大鼠的氨基酸含量、酶促氨基酸可利用性和氮平衡，对来自蚕豆的易溶和难溶蛋白质组分（乙酰化程度分别为0%、43%和94%）的营养生理价值进行了表征。氨基酸分析和动物实验关于生物学价值的结果均证明，蚕豆易溶蛋白质组分的营养生理价值显著较低，这尤其归因于其含硫氨基酸含量较低。乙酰化并未降低蚕豆易溶蛋白质组分的营养生理价值，对难溶蛋白质组分的营养生理价值有轻微损害。从营养生理学角度来看，将这些蛋白质组分用作食品添加剂并无不妥。
