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| 蚕豆蛋白质的营养价值及其综合利用的研究 | |
| 引用本文： | 方唯微 陈标华. 蚕豆蛋白质的营养价值及其综合利用的研究[J]. 南昌大学学报(工科版), 1994, 16(2): 11-13 |
| 作者姓名： | 方唯微 陈标华 |
| 作者单位： | 南昌大学，北京石油大学 |
| 摘 要： | 本文对蚕豆蛋白的氨基酸组成和其他营养成分进行了分析测定，还介绍了蚕豆浓缩蛋白和分离蛋白的制取工艺以及其在食品、饲料工业中的应用。 |
| 关 键 词： | 蚕豆 氨基酸 营养成分 蛋白质 |
Study of the Nutritive Value and Comprehensive Use of Broad Bean Protein |
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| Fang Weiwei, Ma Yonghuan,Qiu Xiangguo, Chen Biaohua. Study of the Nutritive Value and Comprehensive Use of Broad Bean Protein[J]. Journal of Nanchang University(Engineering & Technology Edition), 1994, 16(2): 11-13 | |
| Authors: | Fang Weiwei Ma Yonghuan Qiu Xiangguo Chen Biaohua |
| Affiliation: | Fang Weiwei; Ma Yonghuan;Qiu Xiangguo; Chen Biaohua(Nanchang University)(Beijing Petroleum University) |
| Abstract: | the amino acid profile and other nutritive constituents of broad beanprotein were investigated.The broad bean protein concentrate reclaimed from the wastefluid originating in manufacturing of glassy noodles was used to produce the soy sauce,feed stuff and others. The broad bean protien isolate can be used as food ingredient forfood-processing industry. |
| Keywords: | Broad bean protein Amino acid Nutritive constituent |
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