小米蛋白质的氨基酸组成及品质评价分析

The Amino Acid Composition of Protein in Millet and Quality Evaluation

分析北方具有代表性不同品种小米中的粗蛋白质含量和氨基酸组成,研究了小米中氮含量和赖氨酸含量的相关性。结果表明,不同品种小米中粗蛋白质含量变幅为11.02%～15.97%,平均值为12.91%。谷氨酸、亮氨酸、丙氨酸和天门冬氨酸是小米氨基酸的主要组成部分;赖氨酸和苏氨酸是限制性氨基酸,其评分分别为35.56和83.75,必需氨基酸指数为76.22。

The crude protein contents and the amino acid composition in foxtail millet of north typical cuhivars were analyzed in the paper. The results showed that the range of crude protein contents in different cultivars was 11.02%-15.97%, while the average was 12.91%. The main composition of amino acid were glutamic acid, leucine, alanine and aspartic acid. Both lysine and threonine were the iimiting amino acids because their scores were 35.56 and 83.75, respectively. The essential amino acid index was 76.22. The relation of N content and lysine in foxtail millet were researched in the paper.