绿豆蛋白营养及功能特性分析

对国内16份绿豆主栽品种的蛋白质含量测定结果表明,绿豆中蛋白质含量丰富,平均为24.1%。分别从中提取绿豆蛋白,对绿豆蛋白的氨基酸与蛋白质亚基组成进行了分析。结果显示,绿豆蛋白中富含赖氨酸,含硫氨基酸为第一限制性氨基酸;绿豆蛋白主要由5个亚基组成,分子质量分别为23.4、28.9、31.4、52.9及63.1 ku。对绿豆蛋白的溶解性、保水性、乳化性、起泡性及吸油性等功能特性的研究表明,不同绿豆品种间蛋白功能特性差异显著,并分别筛选出对应功能特性较好的绿豆品种。

Nutritional Quality and Functional Characteristics of Mung Bean Protein

The protein content of 16 different major mung bean cultivars in china were determined in this paper,and this results indicated that the proteins of mung bean were rich,with an average of 24.1%.The compositions of amino acids and subunits of mung bean proteins were analyzed.The results proved that mung bean proteins were rich in lysine,but lack of sulf-containing amino acids.Mung bean proteins were mainly composed of 5 subunits,the molecular weight of which were 23.4,28.9,31.4,52.9 and 63.1 ku respectively.The functional characteristics of different mung bean proteins,including solubility,water-retaining ability,emulsification ability,oil-absorbing property and foamability,demonstrated differences in various degree,and cultivars with good properties were screened out.