论文部分内容阅读
结合模糊识别方法评价的数学模型法和联合国粮农组织/世界卫生组织(Food and Agriculture Organiz ation/World Health Organization,FAO/WHO)、鸡蛋蛋白两种模式下的化学分析法评价两个致敏蛋白α亚基缺失型大豆蛋白质氨基酸营养价值,解析α亚基缺失特性对大豆氨基酸组分及营养品质的影响。用氨基酸分析仪测定氨基酸的组分和含量,α亚基缺失特性用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecylsulfate polyacrylamide gel electrophoresis,SDS-PAGE)确认,蛋白和脂肪含量用Perten 8620近红外谷物分析仪测定。结果表明:1)致敏蛋白α亚基缺失型大豆的氨基酸总量、必需氨基酸总量、蛋白质、油分含量不因α亚基的缺失而降低;2)致敏蛋白α亚基缺失型大豆的11S/7S比值在4.65以上,高于目前普遍报道的2.0~3.0;3)致敏蛋白α亚基缺失型大豆必需氨基酸含量接近或高于FAO/WHO标准;两种模式下,α亚基缺失型大豆的5种化学评分及贴进度值都很高,接近标准蛋白。致敏蛋白α亚基缺失型大豆蛋白质氨基酸组分平衡,11S/7S比值更优,营养品质更高。
Combining the mathematical model method evaluated by fuzzy recognition method and the chemical analysis method under the two modes of Food and Agriculture Organization / World Health Organization (FAO / WHO) and egg protein, the two allergen α Nutritional Value of Amino Acid with Absence of Subunit Deficiency Soy Protein and Analysis of Amino Acid Composition and Nutritional Quality of Soybean by Analyzing the Loss of α Subunit. The composition and content of amino acids were determined by an amino acid analyzer. The loss of α subunit was confirmed by sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE). The protein and fat content were determined by Perten 8620 Near Infrared Grain Analyzer. The results showed that: 1) the total amino acids, total essential amino acids, protein and oil content of sensitized protein α subunit deficient soybean were not reduced by the loss of α subunit; 2) the allergenic protein α subunit deletion soybean 11S / 7S ratio is above 4.65, which is higher than 2.0 ~ 3.0, which is generally reported at present; 3) Essential amino acid content of allergenic protein α subunit deficient soybean is close to or higher than FAO / WHO standards; in both modes, α subunit is missing Soybean’s five chemical scores and paste progress values are high, close to the standard protein. Sensitive protein α subunit loss of soy protein amino acid composition balance, 11S / 7S ratio is better, higher nutritional quality.