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| 不同燕麦品种的蛋白质营养品质评价 | |
| 引用本文： | 徐向英,王岸娜,林伟静,钟 葵,周素梅.不同燕麦品种的蛋白质营养品质评价[J].麦类作物学报,2012,32(2):356-360. |
| 作者姓名： | 徐向英 王岸娜 林伟静 钟 葵 周素梅 |
| 作者单位： | 1. 中国农业科学院农产品加工研究所,北京100193／河南工业大学粮油食品学院,河南郑州450052 2. 河南工业大学粮油食品学院,河南郑州,450052 3. 中国农业科学院农产品加工研究所,北京,100193 |
| 基金项目： | 国家自然科学基金（31071516）；农业部现代燕麦产业技术体系专项业务经费。 |
| 摘 要： | 为了解我国燕麦品种的蛋白质营养品质状况,收集了2008-2010年9个产地的54个燕麦品种,采用国际通用的WHO/FAO氨基酸评分模式对其蛋白质营养品质进行评价,并比较了不同产地和不同年份样本间的差异。结果表明,本试验中的燕麦蛋白质含量大多集中在16%～20%,其第一限制性氨基酸为赖氨酸,其次是苏氨酸、含硫氨基酸(蛋氨酸+胱氨酸);必需氨基酸含量占总氨基酸含量的33.14%,接近WHO/FAO推荐的理想蛋白质的必需氨基酸组成模式。不同地区所产燕麦品种的蛋白质品质存在显著差异,从氨基酸评分(AAS)、化学评分(CS)、生物价(BV)等指标可反映出吉林产燕麦的蛋白质营养品质较好,甘肃地区的仅次之,且在粗蛋白含量上更具优势。基于蛋白质营养品质通过聚类分析将所收集的样品分为4类,分类结果与其样品来源有关。 |
| 关 键 词： | 燕麦 蛋白质 氨基酸 营养品质 |
Evaluation of the Protein Nutrition Quality of Oats from Different Regions |
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| XU Xiang ying,WANG An n,LIN Wei jing,ZHONG Kui,ZHOU Su mei.Evaluation of the Protein Nutrition Quality of Oats from Different Regions[J].Journal of Triticeae Crops,2012,32(2):356-360. | |
| Authors: | XU Xiang ying WANG An n LIN Wei jing ZHONG Kui ZHOU Su mei |
| Institution: | 1(1.Chinese Academy of Agricultural Sciences,Institute of Agro-products Processing Science and Technology,Beijing 100193,China;2.College of Cereals Oil and Food stuff, Henan University of Technology,Zhengzhou,Henan 450052,China) |
| Abstract: | The characteristics of oats protein of 54 oat varieties harvested in 9 major production areas in China during 2008 to 2010 were analyzed.The nutritive value of oat protein were evaluated by the pattern score of amino acids(AA) of WHO/FAO assessment,and the variations were compared between different production areas and harvest years.The results showed that the crude protein content in most of the samples ranged in 16%~20%.The first limiting amino acid in oat protein was lysine,followed by threonine and sulfur-containing amino acids(methionine+cysteine).The content of essential amino acids reached 33.14% of the total amino acids,which was close to that of the WHO/FAO assessment.There was a significant difference in oats protein quality between different production areas.According to the evaluation indexes including amino acids score(AAS),chemical score(CS) and biological value(BV),the protein quality of oat samples from Jilin Province was superior to that from other areas,followed by the ones from Gansu Province,which had higher crude protein content.The oat samples were clustered into 4 groups based on the nutritional quality of oat protein,which suggested that the classifications were associated with their production areas. |
| Keywords: | Oat protein Amino acid Nutritional quality |
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