黄豆叶蛋白营养价值的实验评价

Experimental Evaluation of Nutritive Value for the Glycine max Leaf's Protein

目的：对黄豆叶蛋白质营养价值予以实验评价。方法：从黄豆的鲜叶中提取黄豆叶蛋白，测定粗蛋白、必需和半必需氨基酸，采用Ｗｉｓｔａｒ大鼠，喂饲黄豆叶蛋白配合饲料，以酪蛋白作为参考蛋白，以分离大豆蛋白作为对比物，参照ＡＯＡＣ方法，分析比较真消化率、生物价、蛋白质净利用率等指标。结果：黄豆叶粗蛋白含量为６１％，氨基酸评分（ＡＡＳ）为９８。黄豆叶蛋白的营养评价指标与分离大豆蛋白无差异，提示两者营养价值相似。结论：利用黄豆叶资源提取黄豆叶蛋白，是蛋白质食物来源的重要途径之一。

Objective:survey of the nutritional value of Glycine max leaf.Objective:The Glycine max leaf's protein was extracted from the leaves of Glycine max.The protein content of the Glycine max leaf's protein is 6l%,and the amino acid score(AAS)is 98.It's nutritive value was evaluated with rat experiment including TD,BV,NPU,PER and NPR by AOAC method.Results:That nutritive value of the Glycine max leaf's protein was similar to isolated soy protein,Conclusion:Extracting leaf's protein may be an important path for source of food protein.