双低油菜籽蛋白氨基酸组成分析及营养价值评价
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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。
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.
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.
引文
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[22]万红贵,熊洋,张建,等.L-鸟氨酸产品开发与应用进展[J].中国酿造,2013,32(1):8-12.
[23]季昀.羟脯氨酸对葡聚糖硫酸钠诱导的小鼠肠炎的缓解作用及机制[D].北京:中国农业大学,2018.
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[26]WU G Y,JAEGER L A,BAZER F W,et al.Arginine deficiency in preterm infants:Biochemical mechanisms and nutritional implications[J].Journal of Nutritional Biochemistry,2004,15(8):442-451.
[27]彭瑛,蔡力创.精氨酸的保健作用及其调控研究进展[J].湖南理工学院学报,2011,24(1):59-61.
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[29]SZABADOS L,SAVOURE A.Proline:A multifunctional amino acid[J].Trends in Plant Science,2010,15(2):89-97.
[30]李杨梅,贺稚非,任灿,等.四川白兔的氨基酸组成分析及营养价值评价[J].食品与发酵工业,2017,43(3):217-223.
[31]吕自治.猪肉的营养价值及其科学食用[J].肉类研究,2003(2):49-50.
[32]WANG Y Y,YU S L,MA G J,et al.Comparative study of proximate composition and amino acid in farmed and wild Pseudobagrus ussuriensis muscles[J].International Journal of Food Science and Technology,2014,49(4):983-989.
[33]PELLETT P L,YOUNG V R.蛋白质食物的营养评价[M].北京:人民卫生出版社,1984.
[34]姜仲茂,乌云塔娜,王森,等.不同产地野生长柄扁桃仁氨基酸组成及营养价值评价[J].食品科学,2016,37(4):77-82.
[35]郑小江,向东山,肖浩.景阳鸡氨基酸组成分析与营养价值评价[J].食品科学,2010,31(17):373-375.
[36]王芳,乔璐,张庆庆.桑叶蛋白氨基酸组成分析及营养价值评价[J].食品科学,2015,36(1):225-228.
[37]汪兰,陈冉,杜欣,等.菜籽蛋白氨基酸组成分析及与功能特性的相关性研究[J].中国油脂,2012,37(2):1-7.
[38]杨永涛,潘思源,靳欣欣,等.不同品种核桃的氨基酸营养价值评价[J].食品科学,2017,38(13):207-212.
[2]许文斌.豆粕与两种双低菜粕营养价值的比较及在奶牛饲料中的应用[D].哈尔滨:东北农业大学,2017.
[3]AIDER M,BARBANA C.Canola proteins:Composition,extraction,functional properties,bioactivity,applications as a food ingredient and allergenicity-A practical and critical review[J].Trends in Food Science&Technology,2011,22(1):21-39.
[4]SIGER A,JOZEFIAK M.The effects of roasting and seed moisture on the phenolic compound levels in cold-pressed and hot-pressed rapeseed oil[J].European Journal of Lipid Science and Technology,2016,118(12):1 952-1 958.
[5]SIGER A,JOZEFIAK M,GRNAS'P.Cold-pressed and hot-pressed rapeseed oil:The effects of roasting and seed moisture on the antioxi-dant activity,canolol,and tocopherol level[J].Acta scientiarum polonorum Technologia Alimentaria,2017,16(1):69-81.
[6]MCDOWELL D,ELLIOTT C T,KOIDIS A.Pre-processing effects on cold pressed rapeseed oil quality indicators and phenolic compounds[J].European Journal of Lipid Science and Technology,2017,119(9):1-10.
[7]潘牧.脱皮冷榨菜籽粕中菜籽蛋白的制备及其性质的研究[D].合肥:合肥工业大学,2009.
[8]潘雷,李爱科,程茂基.菜籽饼粕脱毒方法研究进展[J].中国油脂,2009,34(10):32-35.
[9]吴晓红,王振宇,郑洪亮,等.红松仁蛋白氨基酸组成分析及营养评价[J].食品工业科技,2011,32(1):267-270.
[10]颜孙安,钱爱萍,宋永康,等.晋谷蛋白中氨基酸的含量与营养分析[J].中国农学通报,2009,25(18):113-117.
[11]钱爱萍,颜孙安,林香信,等.家禽肉中氨基酸组成及营养评价[J].中国农学通报,2010,26(13):94-97.
[12]黄风洪.双低油菜籽高效加工与多层次增殖技术[J].中国油脂,2002,27(6):9-11.
[13]易中华,张建云,林冬梅.双低菜籽饼粕的营养价值及其在家禽饲料中的应用[J].家禽科学,2009(9):32-35.
[14]李云昌,胡琼,梅德圣,等.选育高含油量双低油菜品种的理论与实践[J].中国油料作物学报,2006,28(1):92-96.
[15]李欣新.双低菜粕和豆粕分子结构与营养特性和奶牛生产性能的关系[D].哈尔滨:东北农业大学,2016.
[16]国家药典委员会.中华人民共和国药典2015年版(一部)[M].北京:中国医药科技出版社,2015.
[17]MUSHTAQ T,SARWAR M,AHMAD G,et al.Influence of canola meal-based diets supplemented with exogenous enzyme and digestible lysine on performance,digestibility,carcass,and immunity responses of broiler chicks.[J].Poultry Science,2007,86(10):2 144-2 151.
[18]刘玉龙.固定化苏云金芽孢杆菌生产L-鸟氨酸[D].北京:北京化工大学,2017.
[19]熊洋,黄志旭,朱超,等.L-鸟氨酸-阿司匹林复合盐结晶工艺研究[J].食品与发酵工业,2013,39(7):83-87.
[20]AHMAD I,KHAN A A,ALAM A,et al.L-ornithine-L-aspartate infusion efficacy in hepatic encephalopathy[J].Journal of the College of Physicians and Surgeons Pakistan,2008,18(11):684-687.
[21]ORIA M,ROMERO-GIMNEZ J,ARRANZ J A,et al.Ornithine phenylacetate prevents disturbances of motor-evoked potentials induced by intestinal blood in rats with portacaval anastomosis[J].Journal of Hepatology,2012,56(1):109-114.
[22]万红贵,熊洋,张建,等.L-鸟氨酸产品开发与应用进展[J].中国酿造,2013,32(1):8-12.
[23]季昀.羟脯氨酸对葡聚糖硫酸钠诱导的小鼠肠炎的缓解作用及机制[D].北京:中国农业大学,2018.
[24]GORRES K L,RAINES R T.Prolyl 4-hydroxylase[J].Critical Reviews in Biochemistry and Molecular Biology,2010,45(2):106-124.
[25]吴晓江,王振宇,郑洪亮,等.红松仁蛋白氨基酸组成分析及营养价值评价[J].食品工业科技,2011,32(1):267-270.
[26]WU G Y,JAEGER L A,BAZER F W,et al.Arginine deficiency in preterm infants:Biochemical mechanisms and nutritional implications[J].Journal of Nutritional Biochemistry,2004,15(8):442-451.
[27]彭瑛,蔡力创.精氨酸的保健作用及其调控研究进展[J].湖南理工学院学报,2011,24(1):59-61.
[28]黄程,雷艳萍,李晓媚,等.L-精氨酸对糖尿病大鼠勃起功能障碍的治疗作用[J].中国药理学通报,2018,34(11):1 521-1 527.
[29]SZABADOS L,SAVOURE A.Proline:A multifunctional amino acid[J].Trends in Plant Science,2010,15(2):89-97.
[30]李杨梅,贺稚非,任灿,等.四川白兔的氨基酸组成分析及营养价值评价[J].食品与发酵工业,2017,43(3):217-223.
[31]吕自治.猪肉的营养价值及其科学食用[J].肉类研究,2003(2):49-50.
[32]WANG Y Y,YU S L,MA G J,et al.Comparative study of proximate composition and amino acid in farmed and wild Pseudobagrus ussuriensis muscles[J].International Journal of Food Science and Technology,2014,49(4):983-989.
[33]PELLETT P L,YOUNG V R.蛋白质食物的营养评价[M].北京:人民卫生出版社,1984.
[34]姜仲茂,乌云塔娜,王森,等.不同产地野生长柄扁桃仁氨基酸组成及营养价值评价[J].食品科学,2016,37(4):77-82.
[35]郑小江,向东山,肖浩.景阳鸡氨基酸组成分析与营养价值评价[J].食品科学,2010,31(17):373-375.
[36]王芳,乔璐,张庆庆.桑叶蛋白氨基酸组成分析及营养价值评价[J].食品科学,2015,36(1):225-228.
[37]汪兰,陈冉,杜欣,等.菜籽蛋白氨基酸组成分析及与功能特性的相关性研究[J].中国油脂,2012,37(2):1-7.
[38]杨永涛,潘思源,靳欣欣,等.不同品种核桃的氨基酸营养价值评价[J].食品科学,2017,38(13):207-212.