摘要
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。
In this paper,we determined the amino acid composition of proteins from29varieties of walnut collected from6major producing provinces such as Xinjiang and Yunnan in China.Fuzzy pattern recognition method was applied tocalculate the degree of closeness(DC)between walnut protein and model protein(whole egg protein).The nutritional valueof walnut protein was evaluated by score of ratio coefficient of amino acid(SRC).According to DC and SRC values,the29varieties of walnut were classified by hierarchical cluster analysis.The results showed that the total amino acid contentof walnut protein was343.22?985.99mg/g protein,with essential amino acids accounting for30%?41%of the total aminoacids.The ratio coefficient of amino acids was67.02?87.98.The first limiting amino acid in walnut protein was lysine.Among the investigated varieties,Wen185,Hetian Xiaohetao,Xinzaofeng,Liaohe1,Xilin1and Xilin3had the highestnutritional value.The classification results were significant at greater than0.05level,being reasonable.
作者
杨永涛
潘思源
靳欣欣
高仿
田英姿
丁晓丽
YANG Yongtao;PAN Siyuan;JIN Xinxin;GAO Fang;TIAN Yingzi;DING Xiaoli(School of Light Industry Science and Engineering, South China University of Technology, Guangzhou 510640, China;College of Life and Geography Science, Kashi University, Kashi 844006, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第13期207-212,共6页
Food Science
基金
自治区科技支疆项目(2016E02043)
关键词
核桃
氨基酸
营养评价
系统聚类分析
walnut
amino acid
nutritional evaluation
hierarchical cluster analysis
