| 食用豆类种子蛋白研究初报 |
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| 引用本文： | 梁鸿秋,安静,吴显荣.食用豆类种子蛋白研究初报[J].作物学报,1988,14(2):117-123. |
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| 作者姓名： | 梁鸿秋 安静 吴显荣 |
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| 作者单位： | 北京农业大学 |
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| 摘 要： | 为比较食用豆类种子蛋白的品质,我们对红小豆(Phaseolus angularis)、绿豆(Phaseolus aureus)、豌豆(Pissum sativum)、蚕豆(Vicia faba)的种子蛋白含量及氨基酸组成进行了生化分析,并分别提取清蛋白、球蛋白、醇溶谷蛋白和谷蛋白,测定其蛋白质及氨基酸的含量。分析结果表明:食用豆类种子中,蛋白质的含量比禾谷类的高一倍左右
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| 关 键 词： | 蛋白质 氨基酸 清蛋白 球蛋白 醇溶谷蛋白 谷蛋白 |
| 收稿时间： | 1987-01-12 |
| 修稿时间： | 1987-10-14 |
BIOCHEMICAL ANALYSIS OF THE QUALITIES OF LEGUME SEED PROTEINS |
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| Liang Hongqiu An Jing Wu Xianrong.BIOCHEMICAL ANALYSIS OF THE QUALITIES OF LEGUME SEED PROTEINS[J].Acta Agronomica Sinica,1988,14(2):117-123. |
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| Authors: | Liang Hongqiu An Jing Wu Xianrong |
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| Institution: | Beijing Agricultural University |
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| Abstract: | The seed proteins and amino acids of legume seeds such as red bean,mung bean,pea and broad bean were studied by using the modernbiochemical technique,and the differences of quality in these proteinswere compared.The proteins,such as albumin,globulin,prolamine andglutelin were extracted from these seeds,the amount of the proteins andthe composition of amino acids in these proteins were determined.According to the result of biochemical analysis,the protein contentsin legume seeds are two times as high as in cereal seeds.The quantityof lysine in the tested seeds is about two times as high as in cerealseeds,it is even four times if we calculated with 100 grams grain.Compared with the standard quantity about essential amino acids which wereestablished by WHO,the quantity of methionin of all analytical varieties is low,but in mung bean and red bean,the quantity of methioninare a little higher than that of the others.The analytical results also showed that in the protein composition oflegume seeds,most of them are albumin and globulin,the amount of thesetwocontents is more than 80%,generally the quantity of globulin is thehighest of them,up to 60%.Only the red bean of Wuqing is an exception,the quantity of albumin in it is higher than other protein compositions,it is 47% of those four kinds of proteins.The point was notread in any report.In accordance with the results of amino acids composition of thesefour kinds of proteins,the quantities of essential amino acids of albumin are higher than that of what was established by WHO.The quantity of methionin in globulin,except mung bean,is lower than the standard of WHO.The quantity of lysine is higher in albumin and globulin,but it is lower in prolamine than the standard of WHO. |
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| Keywords: | Protein Amino acid Albumin Globulin Glutelin Prolamine |
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