摘要
杂粮种类丰富,富含多种营养素,具有降血脂、降血糖等功能,可作为中老年人的健康食品,甚至在膳食中作为主食食用。然而杂粮中的蛋白质中缺乏一些必需氨基酸,其氨基酸组成相对不平衡。文章系统地研究了4种杂粮的蛋白质含量、氨基酸组成,蛋白质的胃肠消化率及消化物中的氨基酸组成及评分。4种生谷物中蛋白质含量在10%~17.5%,第一限制性氨基酸为赖氨酸(Lys)。杂粮熟制成杂粮米饭后,其模拟胃肠消化率在34.4%~54%,由高到低依次为:荞麦>薏仁>燕麦>小米;杂粮消化产物中各必需氨基酸的AAS与生杂粮不同,第一限制性氨基酸均为异亮氨酸(Ile),氨基酸比值系数分(SRCAA)在34.9~60.6。模拟消化物的SRCAA从高到低的顺序为:荞麦>燕麦>薏仁>小米。由此可见,杂粮米饭经过胃肠消化后其蛋白质的营养价值与生杂粮有所不同。研究结果为实际膳食中的杂粮营养搭配提供参考。
There are many types of miscellaneous grains and they are rich in various nutrients. They have the functions of hypolipidemic and hypolipidemic, and become a healthy food for middle-aged and elderly people, even serving as a staple food in the diet. However, the protein in the miscellaneous grains lacks some essential amino acids, and its amino acid composition is relatively unbalanced. This study systematically studied the protein content and amino acid composition of four kinds of miscellaneous grains;the gastrointestinal digestibility of protein and the composition and score in the digest. The protein content of the four raw grains is between 10% and 17.5%, and the first limiting amino acid is lysine(Lys). After the miscellaneous grains are cooked into multigrain rice, the digestive rate of simulated gastrointestinal digestion is between 34.4% and 54%. From high to low, the rate is: buckwheat>coix seed>oats>millet;the AAS of the essential amino acids in the digestive products of the grains is different from the raw grains. The first limiting amino acid of digestive products is isoleucine(Ile), and the amino acid ratio coefficient score(SRCAA) is between 34.9~60.6. The order of SRCAA from high to low is: buckwheat>oats>coix seed>millet. It can be seen that, after gastrointestinal digestion, the nutritional value of the protein of the multigrain rice is different from that of the raw grains. The results of this study provide a reference for the nutritional mix of miscellaneous grains in the actual diet.
作者
李金华
李博
LI Jinhua;LI Bo(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)
出处
《食品科技》
CAS
北大核心
2019年第12期151-157,共7页
Food Science and Technology
基金
国家重点研发计划“现代食品加工及粮食收储运技术与装备”重点专项(2017YFD0401200).
关键词
全谷物膳食
小米
燕麦
荞麦
薏仁
模拟消化
蛋白质营养
whole grain diet
millet
oats
buckwheat
coix seed
simulated digestion
nutritional value
作者简介
李金华(1995—),女,福建人,硕士研究生,研究方向为食品科学;通信作者:李博
