豆类种子蛋白质及其加工特性的研究

Studies on Legume Seed Proteins and Processing character

该文对不同豆类种子蛋白质的组分及其加工的特性进行了研究。结果表明:各种豆科作物种子蛋白质组分和含量有很大差异,HMW蛋白质组分与豆食品加工制作有关,LMW蛋白质组分与制作豆芽有关,因此不同豆类种子可加工制成各种营养品质优、价值高的豆食品。

Differential legume seed protein components and processing character were studied. The results showed that the components and contents of seed proteins from diferent legume crop appear much diferent. The HMW and LMW proteins are relevant to processing bear, foodstuff and making bean bud seperately. It is therefore proposed that good quality and high nutrient bean foodstrff can be processed with different legume seeds.