通过超滤和酸性热凝固法获得的木薯（Manihot esculenta Crantz）叶蛋白浓缩物的营养特性。
Nutritional characteristics of cassava (Manihot esculenta Crantz) leaf protein concentrates obtained by ultrafiltration and acidic thermocoagulation.
作者信息
Castellanos R, Altamirano S B, Moretti R H
机构信息
Departamento de Biotecnología y Bioingeniería, Centro de Investigacion y de Estudios Avanzados del IPN, México DF, México.
出版信息
Plant Foods Hum Nutr. 1994 Jun;45(4):357-63. doi: 10.1007/BF01088085.
Some nutritional characteristics of cassava (Manihot esculenta) leaf protein concentrates obtained by ultrafiltration were compared with that obtained by acidic thermocoagulation. Protein concentrates did not show noticeable differences in their proximal composition and amino acids content. However, higher values of total carotene, available lysine, and in vitro digestibility were found, in contrast with less content of total cyanide in protein concentrates obtained by ultrafiltration. Protein efficiency ratio (PER) values of the leaf protein concentrates obtained by ultrafiltration were higher than those obtained by thermocoagulation, 1.81 and 1.60 respectively. These values increased to 2.30 and 1.90 when the concentrates were mixed with sesame flour, in proportion according to the chemical score of their proteins.
将通过超滤获得的木薯（Manihot esculenta）叶蛋白浓缩物的一些营养特性与通过酸性热凝固获得的木薯叶蛋白浓缩物进行了比较。蛋白浓缩物在其近似组成和氨基酸含量方面未显示出明显差异。然而，发现超滤获得的蛋白浓缩物中总胡萝卜素、可利用赖氨酸和体外消化率的值较高，而总氰化物含量较低。通过超滤获得的叶蛋白浓缩物的蛋白质效率比（PER）值高于通过热凝固获得的叶蛋白浓缩物，分别为1.81和1.60。当浓缩物与芝麻粉按其蛋白质的化学评分比例混合时，这些值分别增加到2.30和1.90。
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