| 苋菜种子蛋白及氨基酸组份的分析 |
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| 引用本文： | 赵健民,马仁懿.苋菜种子蛋白及氨基酸组份的分析[J].中国农业大学学报,1987(1):39-46. |
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| 作者姓名： | 赵健民 马仁懿 |
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| 作者单位： | COMPARATIVE STUDY OF SEED PROTEIN OF AMARANTH GRAIN |
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| 摘 要： | 对十个品种的苋菜种子蛋白含量和五个品种苋菜种子蛋白各组份及氨基酸组份进行了比较分析。结果表明:苋菜种子蛋白含量为16.5—17.7%,种子蛋白各组份中谷蛋白占27.8%,球蛋白占17.6%,清蛋白占14.3%,醇溶蛋白占3.2%。种子蛋白的赖氨酸含量在5%左右。
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| 关 键 词： | 菜种子 种子蛋白质 醇溶蛋白含量 球蛋白 谷蛋白 酸组份 清蛋白 含硫氨基酸 亚基分子量 不同品种 |
COMPARATIVE STUDY OF SEED PROTEIN OF AMARANTH GRAIN |
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| Zhao Jianmin Ma Renyi.COMPARATIVE STUDY OF SEED PROTEIN OF AMARANTH GRAIN[J].Journal of China Agricultural University,1987(1):39-46. |
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| Authors: | Zhao Jianmin Ma Renyi |
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| Abstract: | Protein quality and quantity of several Amaranth grain types is comp- ared protein content is about 17.0%,which is in the high level in com- parison with other grains.Amino acid analysis shows that the complem- ent of essential amino acid is good in comparison to the other grains too.In addition Amaranth protein contains relatively high levels of ly- sine(5.0%)and sulfurcontaining amino acids(4.0%)in comparison to the more common grains.As shown in the analysis for the content of se- ed protein of Amaranth ... |
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