不同加工精度的小麦粉氨基酸组成分析及营养评价

Analysis of amino acid composition in wheat flour with different milling degrees and its nutritional evaluation

目的对全麦粉、特一粉和麦芯粉进行氨基酸成分分析,比较3种不同加工精度小麦粉的氨基酸组成,并做出营养评价。方法选取陕西地区13种代表性小麦品种,加工成全麦粉、特一粉和麦芯粉,分析氨基酸成分,采用模糊识别法、氨基酸评分(AAS)法、化学评分(CS)法及氨基酸比值系数(RCAA)法进行蛋白质营养价值评价。结果3种小麦粉氨基酸种类齐全,组成存在差异,氨基酸总量(TAA)介于10.76 g/100 g~16.59 g/100 g,必需氨基酸/非必需氨基酸(EAA/TAA)的值在0.24~0.28,全麦粉中必需氨基酸(EAA)、功能性氨基酸和呈味氨基酸含量均为最高,其次为特一粉和麦芯粉。伴随深加工,各种氨基酸均存在不同程度损失,麦芯粉的损失最为严重,全麦粉的AAS、CS和氨基酸比值系数法评分(SRCAA)最高,与特一粉和麦芯粉差异有统计学意义(P<0.05)。结论深度加工,易造成小麦粉中的氨基酸大量流失,全麦粉中的蛋白质营养价值总体高于特一粉和麦芯粉。

Objective This paper aims to analyze the contents of amino acids in whole wheat flour,high-grade wheat flour and wheat core flour,compare the amino acid composition and conduct nutritional evaluation.Methods Thirteen representative wheats in Shaanxi Province were selected and processed into whole wheat flour,high-grade wheat flour and wheat core flour.The contents of amino acids were analyzed,and the protein nutritional value was evaluated by fuzzy recognition method,amino acid score(AAS)method,chemical score(CS)method and the ratio coefficient of amino acid(RCAA)method.Results The variety of amino acids in three kinds of wheat flour is complete with different compositions.The contents of total amino acids(TAA)ranged from 10.76 g/100 g to 16.59 g/100 g,and the value of essential amino acids/non-essential amino acids(EAA/TAA)ranged from 0.24 to 0.28.The contents of essential amino acids(EAA),functional amino acids and flavoring amino acids in whole wheat flour were the highest,followed by high-grade wheat flour and wheat core flour.With deep processing,all kinds of amino acids lost in different degrees,and the loss in wheat core flour was the greatest.The AAS,CS and the score of RCAA(SRCAA)values of whole wheat flour were the highest,which were different from high-grade wheat flour and wheat core flour(P<0.05).Conclusion The deep processing is prone to cause the loss of amino acids in wheat flour,and the protein nutritional value of whole wheat flour is higher than high-grade wheat flour and wheat core flour.