致敏蛋白α亚基缺失型大豆氨基酸组成及营养评价

摘要/Abstract

摘要： 结合模糊识别方法评价的数学模型法和FAO/WHO、鸡蛋蛋白两种模式下的化学分析法评价两个致敏蛋白α亚基缺失型大豆蛋白质氨基酸营养价值，解析α亚基缺失特性对大豆氨基酸组分及营养品质的影响。氨基酸组分和含量利用日立L-8800测定，α亚基缺失特性用SDS-PAGE确认，蛋白和脂肪含量用Perten 8620近红外谷物分析仪测定。结果表明：1）致敏蛋白α亚基缺失型大豆的氨基酸总量、必需氨基酸总量、蛋白质含量、油分含量不因α亚基缺失而降低；2）致敏蛋白α亚基缺失型大豆的11S/7S比值在4.6以上，高于目前普遍报道的2.0-3.0；3）致敏蛋白α亚基缺失型大豆必需氨基酸含量接近或高于FAO/WHO标准；两种模式下，α亚基缺失型大豆的5种化学评分及贴进度值都很高，接近标准蛋白。致敏蛋白α亚基缺失型大豆蛋白质氨基酸组分平衡，11S/7S比值更优，营养品质更高。

关键词: 大豆, α亚基缺失, 氨基酸, 营养评价

Abstract: The assessments of protein nutritional values with the standards of FAO/WHO and the whole egg patterns and a mathematical model called fuzzy distinguish method were conducted on two α-deficient soybean lines in order to explain the influence of amino acid compositions and nutrition qulity in soybean with the inducement of α-deficiency character. Amino acids were detected by an automatic amino acid analyzer, Rili L8800; SDS-PAGE was used for the confirmation of α-subunit deficiency; A near infrared grain analyzer, Perten 8620 was used for the determination of protein and oil. The results consisted of three parts. Firstly, the content of essential amino acid, total amino acid, protein and oil was not decreased in soybean seeds with α-deficiency. Secondly, the ratio of 11S to 7S in soybean seeds with α-subunit deficiency was about 4.6, which is higher than the known value 2.0-3.0 for the public. What’s more, the content of the essential amino acids was similar to or higher than that required by FAO/WHO and the whole egg patterns; also, the scores of five chemical analysis methods in the above two patters and the result of the mathematical model were similar to the standards chosen in the paper. In conclusion, the α-subunit deficient soybean lines had balanced amino acid compositions, reasonable ratio of 11S to 7S, and higher nutrition quality.

Key words: soybean, α-subunit deficiency, amino acid, nutrition assessment

中图分类号:

TS201.1

拓云霍彩琴申丽威宋波蓝岚魏晓双国博文李文滨刘珊珊. 致敏蛋白α亚基缺失型大豆氨基酸组成及营养评价[J]. 食品科学, 0, (): 0-0.

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