致敏蛋白α亚基缺失型大豆氨基酸组成及营养评价  

Amino Acid Composition and Nutritional Assessment of A llergenic Protein α-Subunit-Deficient Soybean Lines

作　　者：拓云[1] 霍彩琴 田福东[3] 申丽威[1] 宋波[1] 蓝岚[1] 魏晓双[1] 国博闻 李文滨[1] 刘珊珊[1] 

机构地区：[1]东北农业大学大豆生物学教育部重点实验室、农业部东北大豆生物学与遗传育种重点实验室,黑龙江哈尔滨150030 [2]黑龙江禾田丰泽兴农科技开发有限公司,黑龙江哈尔滨150000 [3]内蒙古通辽市农业科学研究院,内蒙古通辽028015

出　　处：《食品科学》2014年第9期224-228,共5页Food Science

基　　金：国家自然科学基金面上项目(31371650;31071440);黑龙江省普通高等学校青年骨干支持计划项目(1155G12);转基因生物新品种培育重大专项(2013ZX08004-004)

摘　　要：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。Assessment of protein nutritional value by mathematical modeling based on fuzzy pattern recognition according to the FAO/WHO standards and the whole egg protein pattern was conducted on two allergenic protein α-subunit- deficient soybean lines so as to explore the effects of amino acid composition on the nutritional value of soybean with the characteristics of a-subunit deficiency. Amino acids were detected by an automatic amino acid analyzer. SDS-PAGE was used to analyze the confirmation of a-subunit deficiency. A near infrared grain analyzer was used for the determination of protein and oil. The results indicated that the contents of essential amino acids, total amino acids, protein and oil were not decreased in soybean seeds with α-subunit deficiency. Meanwhile, the 11S/7S ratio in soybean seeds with a-subunit deficiency exceeded 4.65, which was higher than known values of 2.0-3.0 for the public. In addition, the content of essential amino acids was similar to or higher than those recommended by the FAO/WHO and the whole egg patterns. Furthermore, the scores from five chemical analysis methods in the two patters and the results from the developed mathematical model were similar to the standards in this study. In conclusion, the a-subunit deficient soybean lines have balanced amino acid composition, reasonable 11S/7S ratio, and higher nutrition value.

关 键 词：大豆 α亚基缺失 氨基酸 营养评价 

分 类 号：S565.1[农业科学—作物学]