CAJ | 학술논문

豌豆营养成分含量和组成因其品种及基因类型不同有所差异，本文选取CV4、CV9、CV19、CV33、BD1、Hyogo2、Alaska27个豌豆品种分析其营养成分，旨在揭示不同品种豌豆的营养品质及用途，为其加工生产利用提供理论依据。结果表明：7种豌豆的蛋白质含量在20.61%2~236.37%之间，总灰分含量在2.81%~4.28%之间，粗脂肪含量在3.26%~4.25%之间，CV4品种的蛋白质和总灰分含量最高，分别为36.37%和4.28%，适合作为优质畜牧饲料或用于豌豆蛋白的加工生产；CV9品种豌豆的粗纤维含量最高，为9.43%，最适宜作食用纤维的添加剂。
완두영양성분함량화조성인기품충급기인류형불동유소차이，본문선취CV4、CV9、CV19、CV33、BD1、Hyogo2、Alaska27개완두품충분석기영양성분，지재게시불동품충완두적영양품질급용도，위기가공생산이용제공이론의거。결과표명：7충완두적단백질함량재20.61%2~236.37%지간，총회분함량재2.81%~4.28%지간，조지방함량재3.26%~4.25%지간，CV4품충적단백질화총회분함량최고，분별위36.37%화4.28%，괄합작위우질축목사료혹용우완두단백적가공생산；CV9품충완두적조섬유함량최고，위9.43%，최괄의작식용섬유적첨가제。
Nutrient content of pea and composition differs because of the variety and different gene types. 7 variety of pea nutritive components of CV4, CV9, CV19, CV33, BD1, Hyogo, Alaska were analyzed and compared, in order to reveal the nutritional quality of different varieties of pea and use, and provide the theory basis for the use of its production.The results show that: the protein content of 7 kinds of pea is in20.61% ~ 36.37%, the total ash content is between 2. 1%~4.2 %, the content of crude fat is in 3.26%~4.25%. A variety of CV4 protein and total ash content is the highest, respectively 36.37% and 4.2 %, suitable for high quality animal feed or for processing production of pea protein; CV9 varieties of peas crude fiber content is the highest, 9.43%, the most suitable additives edible fiber.