结合模糊识别方法评价的数学模型法和联合国粮农组织/世界卫生组织(Food and Agriculture Organiz ation/World Health Organization,FAO/WHO)、鸡蛋蛋白两种模式下的化学分析法评价两个致敏蛋白α亚基缺失型大豆蛋白质氨基酸营养价值,解析α亚基缺失特性对大豆氨基酸组分及营养品质的影响。用氨基酸分析仪测定氨基酸的组分和含量,α亚基缺失特性用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecylsulfate polyacrylamide gel electrophoresis,SDS-PAGE)确认,蛋白和脂肪含量用Perten 8620近红外谷物分析仪测定。结果表明:1)致敏蛋白α亚基缺失型大豆的氨基酸总量、必需氨基酸总量、蛋白质、油分含量不因α亚基的缺失而降低;2)致敏蛋白α亚基缺失型大豆的11S/7S比值在4.65以上,高于目前普遍报道的2.0~3.0;3)致敏蛋白α亚基缺失型大豆必需氨基酸含量接近或高于FAO/WHO标准;两种模式下,α亚基缺失型大豆的5种化学评分及贴进度值都很高,接近标准蛋白。致敏蛋白α亚基缺失型大豆蛋白质氨基酸组分平衡,...
【英文摘要】
Assessment of protein nutritional value by mathematical modeling based on fuzzy pattern recognition according to the FAO/WHO standards and the whole egg protein pattern was conducted on two allergenic protein α-subunitdeficient soybean lines so as to explore the effects of amino acid composition on the nutritional value of soybean with the characteristics of α-subunit defici ency. Amino acids were detected by an automatic amino acid analyzer. SDS-PAGE was used to analyze the confirmation of α-subunit defici...
| 
推荐 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
