西南地区大豆品种的蛋白质营养价值评价

Evaluation of Protein Nutritional Value of Soybean Varieties in Southwest China

以西南地区30种大豆为研究对象,通过必需氨基酸指数和氨基酸比值系数分等化学指标对大豆蛋白质营养价值进行系统分析,并在主成分分析和聚类分析的基础上对30种大豆的营养品质进行综合评价。结果表明,大豆总氨基酸含量在135.00~165.50 mg·g^(-1)之间,必需氨基酸与总氨基酸比值在36.64%~39.01%之间,氨基酸比值系数分小于100,大部分品种必需氨基酸指数大于100,且品种间差异较大,第一限制性氨基酸为含硫氨基酸,药用氨基酸占总氨基酸含量的66.54%。通过主成分分析构建的综合评价模型很好地反映了大豆蛋白质的综合品质。聚类分析将30种大豆分为3类,其中QD 5和QD 11为氨基酸评价最高的一类,这与主成分分析的结果一致。

In this paper, thirty kinds of soybean from Southwest China were selected as the research object to systematically investigate the nutritional value of soybean protein by analyzing the chemical indexes of essential amino acid index and amino acid ratio coefficient. And, the nutritional quality of 30 kinds of soybean was evaluated comprehensively based on principal component analysis and cluster analysis. The results showed that the total amino acids of soybean ranged from 135.00 to 165.50 mg·g-1, and the ratio of essential amino acids to total amino acids ranged from 36.64% to 39.01%, while the amino acid ratio coefficient was less than 100. Meanwhile, the essential amino acid index of the most soybean varieties was more than 100, and there were great differences among varieties. The first limiting amino acid was sulfur-containing amino acid, and medicinal amino acid accounted for 66.54% of the total amino acid content. Additionally, the comprehensive evaluation model based on principal component analysis could reflect the comprehensive quality of soybean protein well. Further, the 30 kinds of soybean varieties were divided into three categories based on cluster analysis, among which QD 5 and QD 11 belonged to a category with the highest evaluation, which was consistent with the results of principal component analysis.