食品与发酵工业 >

2019 , Vol. 45 >Issue 12: 235 - 241

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019722

分析与检测

双低油菜籽蛋白氨基酸组成分析及营养价值评价

  • 张欢欢 ,
  • 梁叶星 ,
  • 张玲 ,
  • 曾志红 ,
  • 李雪 ,
  • 李艳花 ,
  • 黄桃翠 ,
  • 张雪梅 ,
  • 杨世雄
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  • 1.重庆市农业科学院农产品贮藏加工研究所,重庆,401329；
    2.重庆市农业科学院特色作物研究所,重庆,402160；
    3.重庆市农业科学院水稻研究所,重庆,400000
硕士研究生(黄桃翠副研究员为通讯作者,E-mail:3633 91579@qq.com)。

收稿日期: 2018-12-24

  修回日期: 2019-01-12

  网络出版日期: 2019-07-16

基金资助

重庆市农业科学院青年创新团队项目“突破性油菜品种培育及配套技术研究”(NKY-2018QC01)

收起

Amino acid composition and nutritional evaluation of double low rapeseed proteins

  • ZHANG Huanhuan ,
  • LIANG Yexing ,
  • ZHANG Ling ,
  • ZENG Zhihong ,
  • LI Xue ,
  • LI Yanhua ,
  • HUANG Taocui ,
  • ZHANG Xuemei ,
  • YANG Shixiong
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  • 1. Institute of Agricultural Products Storage and Processing, Chongqing Academy of Agricultural Sciences, Chongqing 401329, China;
    2. Institute of Characteristic Crop Research, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
    3. Institute of Rice Research, Chongqing Academy of Agricultural Sciences, Chongqing 400000, China

Received date: 2018-12-24

  Revised date: 2019-01-12

  Online published: 2019-07-16

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摘要

以4种双低油菜籽为原料,使用氨基酸自动分析仪测定脱脂菜籽粕中菜籽蛋白的氨基酸组成,并应用氨基酸比值系数法和模糊识别法对其营养价值进行评价。结果表明,4种双低菜籽蛋白中均可检测到19种氨基酸;4种菜籽蛋白的总氨基酸含量在809.99~855.11 mg/g蛋白,必需氨基酸占氨基酸总量的34.4%~35.5%,必需氨基酸与非必需氨基酸含量之比为0.524~0.543;4种双低菜籽蛋白的氨基酸比值系数为87.71~90.96,庆油3号菜籽蛋白的第一限制氨基酸为异亮氨酸,其他品种菜籽蛋白的第一限制氨基酸均为蛋氨酸+胱氨酸;4种双低菜籽蛋白与FAO/WHO模式的贴近度在0.959~0.975,与鸡蛋蛋白模式贴近度在0.872~0.894。该研究为菜籽蛋白产品开发提供理论依据,也为双低油菜育种提供更全面的视角。

关键词： 双低菜籽蛋白; 氨基酸组成; 营养价值评价

本文引用格式

张欢欢 , 梁叶星 , 张玲 , 曾志红 , 李雪 , 李艳花 , 黄桃翠 , 张雪梅 , 杨世雄 . 双低油菜籽蛋白氨基酸组成分析及营养价值评价[J]. 食品与发酵工业, 2019 , 45(12) : 235 -241 . DOI: 10.13995/j.cnki.11-1802/ts.019722

Abstract

Four kinds of double low rapeseed were selected as raw materials. The amino acid composition of proteins from defatted rapeseed meals were determined by amino acid automatic analyzer, and their nutritional values were evaluated by SRCAA and fuzzy recognition method. The results showed that there were 19 amino acids detected in all four double low rapeseed proteins. The total amino acids contents were 809.99-855.11 mg/g protein, with essential amino acids accounted for 34.4%-35.5%. Moreover, the ratios of essential amino acids to non-essential amino acids were 0.524-0.543, and the scores of SRCAA were 87.71-90.96. It was found that the first limiting amino acid in Qingyou No.3 rapeseed protein was isoleucine, and others were limited in methionine and cystine. Furthermore, the close degrees of the four double low rapeseed proteins to the standard protein (FAO/WHO) ranged from 0.959 to 0.975, and to egg proteins were 0.872-0.894. This study provides a theoretical basis for developing rapeseed protein products as well as a more comprehensive perspective for double low rapeseed breeding.

Key words： double low rapeseed protein; amino acid composition; nutrition evaluation

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