Evaluation and Analysis of Amino Acid Content and Nutritional Value of Different Legumes
With red bean,black bean and mung bean as the research objects,17 amino acids in three kinds of beans were determined by automatic amino acid analyzer,and the protein nutritional value of three kinds of beans was comprehensively evaluated by amino acid content,FAO/WHO amino acid pattern spectrum,amino acid ratio coefficient,etc.,to provide data support for the application and development of beans.17 kinds of amino acids were detected in all three kinds of legumes,and the total amino acid content ranged from 13.300～21.461 g/100 g.The total content of essential amino acids was 5.711～8.155 g/100 g.The total amino acid content was 38.00％ ～44.74％ .The correlation of different kinds of hydrolyzed amino acids was higher,and the correlation of free amino acids was lower.The ratio of essential amino acid content to non-essential amino acid content of 17 amino acids in the three legumes ranged from 61.29％ ～80.95％ ,which was close to or higher than the FAO/WHO ideal protein standard.Among them,the contents of methionine and cysteine were lower than the FAO/WHO amino acid pattern spectrum standard,becoming the first and second limiting amino acids.The RAA and RC values of other amino acids were all greater than 1,and the SRC values were all above 60 points.The nutritional value of the three legumes was relatively high in the comprehensive evaluation,but attention should be paid to the intake of methionine,an essential amino acid.
万方数据
