Food and Fermentation Industries >

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

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

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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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

Cite this article

ZHANG Huanhuan , LIANG Yexing , ZHANG Ling , ZENG Zhihong , LI Xue , LI Yanhua , HUANG Taocui , ZHANG Xuemei , YANG Shixiong . Amino acid composition and nutritional evaluation of double low rapeseed proteins[J]. Food and Fermentation Industries, 2019 , 45(12) : 235 -241 . DOI: 10.13995/j.cnki.11-1802/ts.019722

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