Chemical Evaluation of Nutritional Values for Proteins from Majiagou Celery Leftover Pieces

doi:10.7506/spkx1002-6630-201111066

Abstract

Abstract: Based on the analysis of protein content and amino acid composition in Majiagou celery leftover pieces (stems, leaves and other wastes left after the processing of Majiagou celery for fresh-cut vegetables), their nutritional values were comprehensively evaluated by amino acid score. The results indicated that proteins from Majiagou celery leftover pieces were rich in essential amino acids, and the first limiting essential amino acid was tryptophan. The IEAA was 95.88 by comparing with the ideal protein model recommended by FAO/WHO. According to the amino acid balance of proteins, proteins from Majiagou celery leftover pieces can be considered as fine vegetable proteins that deserve to be exploited.

Key words: celery leftover pieces, protein, amino acid, nutritional value evaluation

CLC Number:

TS255.2

ZHAI Er-lin，LI Chun-yan，CHI Yi-xian，CHI Cui-cui，ZHUANG Gui-dong，CHI Yu-sen. Chemical Evaluation of Nutritional Values for Proteins from Majiagou Celery Leftover Pieces[J]. FOOD SCIENCE, 2011, 32(11): 314-317.

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Chemical Evaluation of Nutritional Values for Proteins from Majiagou Celery Leftover Pieces

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