不同品种核桃的氨基酸营养价值评价

选取新疆、云南等6个核桃主产区共29个核桃品种,对其蛋白质组成进行测定。应用模糊识别法计算核桃蛋白与模式蛋白的贴近度,并结合氨基酸比值系数法对核桃蛋白营养价值进行评价。依据核桃蛋白与模式蛋白的贴近度及氨基酸比值系数分,采用系统聚类分析法对29个品种核桃进行分类。结果表明:核桃蛋白总氨基酸含量在343.22~985.99 mg/g pro之间,必需氨基酸占氨基酸总量30%~41%,氨基酸比值系数分在67.02~87.98之间,核桃蛋白的第一限制性氨基酸为Lys。氨基酸营养价值最高的6个核桃品种分别为温185、和田小核桃、新早丰、辽核1号、西林2号和西林3号。对分类结果进行了显著性分析,显著性水平大于0.05,系统聚类结果合理。

Amino Acid Composition and Nutritional Evaluation of Different Varieties of Walnut

In this paper, we determined the amino acid composition of proteins from 29 varieties of walnut collected from 6 major producing provinces such as Xinjiang and Yunnan in China. Fuzzy pattern recognition method was applied to calculate the degree of closeness (DC) between walnut protein and model protein (whole egg protein). The nutritional value of walnut protein was evaluated by score of ratio coefficient of amino acid (SRC). According to DC and SRC values, the 29 varieties of walnut were classified by hierarchical cluster analysis. The results showed that the total amino acid content of walnut protein was 343.22?985.99 mg/g protein, with essential amino acids accounting for 30%?41% of the total amino acids. The ratio coefficient of amino acids was 67.02?87.98. The first limiting amino acid in walnut protein was lysine. Among the investigated varieties, Wen185, Hetian Xiaohetao, Xinzaofeng, Liaohe 1, Xilin 1 and Xilin 3 had the highest nutritional value. The classification results were significant at greater than 0.05 level, being reasonable.