【摘要】 应用模糊识别法和氨基酸比值系数法,以鸡蛋蛋白质为标准蛋白,以WHO/FAO氨基酸参考模式为评价标准,对苜蓿叶蛋白营养价值进行了全面评价,并与4种叶蛋白进行对照比较.结果表明:苜蓿叶蛋白中总氨基酸含量为56.30%～70.54%,蛋白质中氨基酸种类齐全,必需氨基酸(EAA)占总氨基酸量的40.00%～40.60%,第一限制性氨基酸为赖氨酸,氨基酸比值系数分为78.52～85.76,其叶蛋白营养价值高,是一种值得开发利用的优质植物蛋白.更多还原

【Abstract】 <Abstrcat>Using the egg protein as standard protein and WHO/FAO reference model of essential amino acid (EAA) as an appraisal criterion, using 4 kinds of leaf proteins as a series of contrast, the nutritional value of the leaf proteins in Alfalfa were evaluated by fuzzy pattern recognition and ratio coefficient of amino acid (AA). The results showed that the total amino acid contents of Alfalfa ranged from 56.30%～70.54% in the dried samples. The leaf proteins were rich in all kinds of AA and EAA took up 40.00%～40.60% of total AA. The first limiting AA was Lysine, Score of ratio coefficient of amino acid was 78.52～85.76. This species maybe considered as a fine proteins’ source that can be exploited and used.更多还原