植物叶蛋白的开发与利用研究——Ⅰ 高含量叶蛋白植物的筛选及叶蛋白氨基酸组成的研究

STUDIES ON THE EXPLOITATION AND USAGE OF PLANT LEAF PROTEIN Ⅰ.A study on the screening of plants with high leaf protein contents and the formation of the amino acids of leaf protein

本文研究了分布在江西的105种植物叶片的蛋白质含量,叶蛋白含量在30%以上的植物有6种,含量在25%～29%的有3种,含量在20%～24%的有17种,含量在20%以下的有79种。为了评价叶蛋白的营养价值,分析了红薯、花生、葛藤、紫云英4种植物叶蛋白的氨基酸组成,并与大豆饼蛋白的氨基酸组成进行了比较.4种叶蛋白的氨基酸种类都齐全,配比合理,氨基酸的含量相对较多的有天冬氨酸、谷氨酸、亮氨酸、丙氨酸、精氨酸和脯氨酸.4种叶蛋白必需氨基酸的含量都较高,必需氨基酸分数均高于大豆饼蛋白.不同植物叶蛋白氨基酸组成趋势也基本一致,仅有个别氨基酸差异较大.结果表明,植物叶片蛋白质含量高而且质量好,具有较大的开发价值.

This paper deals with the leaf protein contents of 105 species of plantsdistributed in Jiangxi Province.There are 6 species whose leaf protein cont-ents occupy over 30%,3 species whose leaf protein contents occupy 25%～29%,17 species 20%～24%,79 species less than 20%.In order to evaluate the nutr-ition value of leaf protein,the formations of the leaf protein amino acids ofsweet potato,peanut,Kuduz and Chinese milk vetch were analyzed and com-pared with those of the amino acids of soybean cake protein.The acids ofthe four leaf proteins had a complete range of varieties with reasonable ratios.Those of relatively higher contents were Asp,Giu,Lea,Ala,Arg and Pro.The contents of the essential acids of the four leaf proteins were relativelyhigh,and their portions were all higer than soybean cake protein.Moreover,the formation trends of the acids of the different plant leaf proteinswere similar,except one or two.The results showed that plant leaf proteinshave high contents and fine quality,are hence worthy of exploitation.