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不同产地藜麦籽氨基酸组成及其营养价值评价 被引量:14

Composition of Amino Acid and Nutritional Quality Evaluation of Quinoa Seeds from Different Growing Regions
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摘要 采用氨基酸自动分析仪测定青海、云南、秘鲁、河北、玻利维亚等地产的15种藜麦籽的氨基酸组成,并对其氨基酸营养价值进行评价。结果表明:不同产地藜麦籽的总氨基酸含量为9.81%~12.68%,EAA/TAA的范围为34.5%~36.0%,EAA/NEAA范围为52.0%~56.0%,其中沽源县白色藜麦籽(Q13)EAA/TAA为36.0%,EAA/NEAA为56.0%,品质最佳,可作为藜麦籽蛋白产品开发与利用的理想资源。藜麦籽氨基酸比值系数分(SRC)均值为88.9,含硫氨基酸(甲硫氨酸、半胱氨酸)的氨基酸比值系数(RC)最小,为第一限制性氨基酸,与甲硫氨酸和胱氨酸含量较高的食品一起食用,可以提高食用价值。 The amino acid composition and nutritional qualities of 15 kinds of quinoa seeds from Qinghai,Yunnan,Peru,Hebei,Bolivia and other regions were evaluated by amino acid automatic analyzer.The results showed that the total amino acid content of quinoa seeds from different regions were 9.81%to 12.68%,the range of EAA/TAA were 34.5%to 36.0%,and the range of EAA/NEAA were 52.0%to 56.0%.Among them,Guyuan County white quinoa seed(Q13)EAA/TAA was 36.0%,EAA/NEAA was 56.0%,and its quality was the best,which could be used as an ideal resource for the development and utilization of quinoa seed protein products.The average amino acid ratio coefficient(SRC)of quinoa seeds was 88.9,and the amino acid ratio coefficient(RC)of sulfur-containing amino acids(methionine,cysteine)was the smallest,which was the first limiting amino acid.It can be consumed with foods with high levels of methionine and cystine to improve the edible value.
作者 李美凤 刘雨诗 王丽姣 刘娟汝 郭力 LI Mei-feng;LIU Yu-shi;WANG Li-Jiao;LIU Juan-ru;GUO Li(School of public health,Chengdu University of TCM,Chengdu 611137,China;The College of Pharmacy,Chengdu University of TCM,Chengdu 611137,China)
出处 《食品工业科技》 CAS 北大核心 2019年第18期289-292,308,共5页 Science and Technology of Food Industry
基金 四川省科技厅项目(2016RZ0060)
关键词 藜麦籽 氨基酸组成 蛋白质 营养价值评价 quinoa seeds amino acid composition protein nutritional quality evaluation
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