摘要
研究了菜用大豆贮藏期间籽粒蛋白质、脂肪、氨基酸和VC含量的变化,同时评价了菜用大豆籽粒中氨基酸组成和质量。结果表明,菜用大豆籽粒中含有32.82%(干重)蛋白质、24.55%(干重)粗脂肪以及16.92mg/100g(鲜重)的VC,籽粒中必需氨基酸占氨基酸总量的39.46%。采用MJ(茉莉酸甲酯)和l-MCP(1-甲基环丙烯)处理可以使籽粒在贮藏期间保持较高的蛋白质,VC和必需氨基酸含量以及较高的氨基酸评分,而对粗脂肪含量无明显影响。
TheeffectsofMJand1-MCP treatment sonnutrientcontents changes invegetablesoybeanseedduring storage were investigated.Vegetab le soybean seeds contained 32.82%(dry base)protein,24.55%(dry base)crude fat and 16.92mg /100g FWFresh weights VC.1-MCP and MJ treatments ma intained higher levels of protein,amino acid and VCcontents as well as higher value of amino acid score throu ghout the whole storage pe-riod,but had little effect on crude fat con tent.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第1期142-146,共5页
Food Science
关键词
菜用大豆
大豆籽粒
营养成分
氨基酸
贮藏
vegetable soybean seed
nutrition c ompounds
amino acid score
