| 高粱蛋白质消化率研究进展 |
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| 引用本文： | 张伟敏,肖祖能,钟耕. 高粱蛋白质消化率研究进展[J]. 粮食与油脂, 2004, 0(9): 14-17 |
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| 作者姓名： | 张伟敏 肖祖能 钟耕 |
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| 作者单位： | 西南农业大学食品科学学院,重庆,400716;西南农业大学食品科学学院,重庆,400716;西南农业大学食品科学学院,重庆,400716 |
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| 摘 要： | 高粱不仅在半干旱热带发展中国家被作为主粮,且在发展中国家和发达国家也被作为动物饲料;高粱营养价值对于依靠高粱作为主要能量和蛋白质来源人们来说,是非常重要,而高粱必需氨基酸-赖氨酸含量低和蛋白质低消化率影响高粱营养价值。该文对高粱蛋白特征及其消化率研究进行综述。
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| 关 键 词： | 高粱蛋白 消化率 高粱 |
| 文章编号： | 1008-9578(2004)09-0014-04 |
| 修稿时间： | 2004-07-22 |
Study on Digestibility of Sorghum Protein |
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| ZHANG Wei-min,XIAO Zu-neng,ZHONG Geng College of Food Science,Southwest Agricultural University,Chongqing ,China. Study on Digestibility of Sorghum Protein[J]. Cereals & Oils, 2004, 0(9): 14-17 |
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| Authors: | ZHANG Wei-min XIAO Zu-neng ZHONG Geng College of Food Science Southwest Agricultural University Chongqing China |
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| Affiliation: | ZHANG Wei-min,XIAO Zu-neng,ZHONG Geng College of Food Science,Southwest Agricultural University,Chongqing 400716,China |
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| Abstract: | Sorghum [Sorghum Bicolor (L.) Moench] grain is an important staple food in developing countries of the semiarid tropics and is used as an animal feed in both developed and developing countries. Its nutritional quality is particular importance in areas where people depend on it as a main source of energy and protein. The nutritional quality of sorghum protein is concerned, besides being low in the essential amino acid Lys (lysine acid), it has lower digestibility than protein of other cereal grains. The digestibility and properties of sorghum protein were summarized in the paper. |
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| Keywords: | Sorghum protein digestibility sorghum |
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