绿豆种子蛋白质和氨基酸组成特性的研究

研究了 8个绿豆品种的蛋白质和氨基酸组成 ,结果表明 ,绿豆种子蛋白质以球蛋白为主 ,占 4种蛋白质总量的 60 %以上 ,其次是清蛋白 ,占 2 5%左右 ,这两种蛋白质是绿豆种子的主要贮藏蛋白质部分 ;谷蛋白占 1 0 %左右 ,醇溶谷蛋白在 4种蛋白质中所占的比例最小 ,只是微量水平 氨基酸组成分析表明 ,总蛋白、球蛋白氨基酸组成相似 ,富含赖氨酸 ,缺乏含硫氨基酸 ;清蛋白氨基酸组成基本平衡 ,含硫氨基酸丰富 ,谷蛋白和醇溶蛋白中赖氨酸含量很低

Studies on the Composition Features of Proteins and Amino Acids from Mungbean Seeds

Proteins and amino acids from 8 mungbean varieties are studied.The results show that globulin is the major protein,accounting for more than 60% of the four major proteins contained;albumin is the second major protein,occupying 25%,glutelin is about 10%;prolamine content is very low,less than 1%.Total protein and globulin are very alike in amino acid composition,rich in lysine and short of sulfur containing amino acids,while albumin contains a high level of sulfur containing amino acids,glutelin and prolamine have very low lysine content.