我国3种杂豆的蛋白质营养综合评价  

Comprehensive Evaluation of Protein Nutrition in Three Kinds of Legume Seeds in China

作　　者：李金华 李博[1] LI Jinhua;LI Bo(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2021年第1期172-177,共6页Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2017YFD0401200)。

摘　　要：我国杂豆品种多、产量大,在人们的日常膳食结构中占有一定比例。现有对杂豆中蛋白质的营养评价大都是从生籽粒中提取蛋白质进行分析,膳食中的熟制处理对蛋白质的消化和氨基酸组成可能产生一定影响。文章将绿豆、红豆和豌豆整粒熟制后进行模拟口腔-胃-十二指肠消化,测定其蛋白质的胃肠消化率、可消化物中的蛋白质含量和氨基酸组成及评分。结果表明,3种生杂豆中蛋白质含量为20.4%~22.2%,第一限制性氨基酸为含硫氨基酸(Met+Cys)。将3种杂豆整粒熟制后,其模拟胃肠消化率为44%~59%;杂豆可消化物中各必需氨基酸的氨基酸评分(AAS)与生杂豆不同,第一限制性氨基酸为异亮氨酸(Ile),氨基酸比值系数分(SRCAA)为59.6~64.3。杂豆整粒熟制并经过胃肠消化后其蛋白质的营养价值相对于生杂豆有一定的下降。研究结果为实际膳食中的杂豆营养搭配提供了参考。There are many varieties of legume seeds in China with large output,which occupy a certain proportion in people’s daily meal pattern.Currently,the nutritional evaluation of the protein in the legume seeds is mostly based on the analysis of the protein extracted from the raw seeds and the cooking treatment in the diet may have some influence on the amino acid composition and digestion of the protein.In this paper,the whole seeds of mung bean,adzuki bean and pea were cooked and simulated oral-gastric-duodenal digestion.The gastrointestinal digestibility of the protein,the protein content and amino acid composition and score in the digestible matter were measured.The results showed that the protein content of the three kinds of raw legume seeds was between 20.4% and 22.2% and the first limiting amino acid was a sulfur amino acid (Met+Cys).After the whole beans were cooked,the simulated gastrointestinal digestibility of the three kinds of legume seeds was between 44% and 59%;the AAS of all essential amino acids in the digestible matter of the beans was different from the raw beans.The first limiting amino acid was isoleucine (Ile) and the amino acid ratio coefficient score (SRCAA) was between 59.6 and 64.3.After whole seeds cooked and digested,the nutritional value of the protein had a certain decrease compared with raw seeds.The results of this study provide a reference for the nutritional matching of legume seeds in actual diet.

关 键 词：绿豆 红豆 豌豆 模拟消化 蛋白质营养 

分 类 号：TS201.4[轻工技术与工程—食品科学]