关键词: 大豆, &alpha, 亚基缺失, 氨基酸, 营养评价

Abstract:

Assessment of protein nutritional value by mathematical modeling based on fuzzy pattern recognition according
to the FAO/WHO standards and the whole egg protein pattern was conducted on two allergenic protein α-subunitdeficient
soybean lines so as to explore the effects of amino acid composition on the nutritional value of soybean with the
characteristics of α-subunit deficiency. Amino acids were detected by an automatic amino acid analyzer. SDS-PAGE was
used to analyze the confirmation of α-subunit deficiency. A near infrared grain analyzer was used for the determination
of protein and oil. The results indicated that the contents of essential amino acids, total amino acids, protein and oil were
not decreased in soybean seeds with α-subunit deficiency. Meanwhile, the 11S/7S ratio in soybean seeds with α-subunit
deficiency exceeded 4.65, which was higher than known values of 2.0–3.0 for the public. In addition, the content of essential
amino acids was similar to or higher than those recommended by the FAO/WHO and the whole egg patterns. Furthermore,
the scores from five chemical analysis methods in the two patters and the results from the developed mathematical model
were similar to the standards in this study. In conclusion, the α-subunit deficient soybean lines have balanced amino acid
composition, reasonable 11S/7S ratio, and higher nutrition value.

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