不同肉色甘薯蛋白质营养价值评估

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基金项目:

福建省科技计划重点项目(2008N0031);福建省科技重大专项(2008NZ0001-5)

Nutritional value of proteins in sweet potatoes of different colors

1.
Central Laboratory, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China;
2.
Fujian Key Laboraotory of Precision Measurement of Agriculture, Fuzhou, Fujian 350003, China;
3.
Institute of Crop Sciences, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China

摘要: 随机选取甘薯品种资源中红肉色、黄肉色、紫肉色品种各10份,利用国际通用的蛋白质氨基酸营养价值评价体系对其氨基酸组成模式及蛋白质营养价值进行评估、比较。结果表明,3种肉色甘薯必需氨基酸总含量均高于FAO/WHO,低于鸡蛋模式,富含酪氨酸,甲硫氨酸为第1限制氨基酸。不同肉色甘薯蛋白质及氨基酸含量高低为紫色红色黄色,必需氨基酸组成模式平衡性为黄色红色紫色。
- 甘薯 /
- 肉色 /
- 蛋白质营养 /
- 评价
Abstract: Ten randomly selected samples of sweet potatoes of different colors(i.e.,red,yellow and purple) were used for the evaluation.The amino acid composition and protein nutritional value of the sweet potatoes were evaluated by using the international standard methods.The results indicated that the total essential amino acids in all samples were higher than the FAO/WHO standards recommended for human nutrition,but lower than egg.All sweet potatoes were rich in Tyr,and had Met as their top limiting amino acid.The contents of protein and amino acids differed among the sweet potatoes of different flesh color,in the order of purpleredyellow.But the order was in reverse where the balance of the essential amino acids was concerned.
- sweet potato /
- flesh color /
- protein nutrition /
- evaluation

[1]	FAO/WHO.Energy and protein reguirements[J].FAO Nutrition Meeting Report Series,1973:52-63.
[2]	王建民,王永久.日本川山紫的食用价值及栽培技术[J].陕西农业科学,2005(1):126-127.

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