| 不同肉色甘薯蛋白质营养价值评估 |
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| 引用本文： | 宋永康,余华,姚清华,蔡南通,刘中华,许永清. 不同肉色甘薯蛋白质营养价值评估[J]. 福建农业学报, 2009, 24(6): 504-507 |
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| 作者姓名： | 宋永康 余华 姚清华 蔡南通 刘中华 许永清 |
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| 作者单位： | 1. 福建省农业科学院中心实验室,福建,福州,350003;福建省精密仪器农业测试重点实验室,福建,福州,350003
2. 福建省农业科学院作物所,福建,福州,350013 |
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| 基金项目： | 福建省科技计划重点项目，福建省科技重大专项 |
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| 摘 要： | 随机选取甘薯品种资源中红肉色、黄肉色、紫肉色品种各10份,利用国际通用的蛋白质氨基酸营养价值评价体系对其氨基酸组成模式及蛋白质营养价值进行评估、比较.结果表明,3种肉色甘薯必需氨基酸总含量均高于FAO/WHO,低于鸡蛋模式,富含酪氨酸,甲硫氨酸为第1限制氨基酸.不同肉色甘薯蛋白质及氨基酸含量高低为紫色＞红色＞黄色,必需氨基酸组成模式平衡性为黄色＞红色＞紫色.
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| 关 键 词： | 甘薯 肉色 蛋白质营养 评价 |
Nutritional value of proteins in sweet potatoes of different colors |
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| SONG Yong-kang,YU Hua,YAO Qing-hua,CAI Nan-tong,LIU Zhong-hua,XU Yong-qing. Nutritional value of proteins in sweet potatoes of different colors[J]. Fujian Journal of Agricultural Sciences, 2009, 24(6): 504-507 |
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| Authors: | SONG Yong-kang YU Hua YAO Qing-hua CAI Nan-tong LIU Zhong-hua XU Yong-qing |
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| Affiliation: | SONG Yong-kang1,2,YU Hua1,YAO Qing-hua1,CAI Nan-tong3,LIU Zhong-hua3,XU Yong-qing3(1.Central Laboratory,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China,2.Fujian Key Laboraotory of Precision Measurement of Agriculture,3.Institute of Crop Sciences,Fujian 350013,China) |
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| Abstract: | Ten randomly selected samples of sweet potatoes of different colors(i.e.,red,yellow and purple) were used for the evaluation.The amino acid composition and protein nutritional value of the sweet potatoes were evaluated by using the international standard methods.The results indicated that the total essential amino acids in all samples were higher than the FAO/WHO standards recommended for human nutrition,but lower than egg.All sweet potatoes were rich in Tyr,and had Met as their top limiting amino acid.The ... |
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| Keywords: | sweet potato flesh color protein nutrition evaluation |
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