供人类食用的新型高粱基因型的体内蛋白质质量。

In vivo protein quality of new sorghum genotypes for human consumption.

作者信息

Moraes Érica Aguiar, Queiroz Valéria Aparecida Vieira, Shaffert Robert Eugene, Costa Neuza Maria Brunoro, Nelson Julia D, Ribeiro Sônia Machado Rocha, Martino Hércia Stampini Duarte

机构信息

Universidade Federal de Viçosa, Departamento de Nutrição e Saúde, Avenida PH Holfs, s/n Viçosa-MG, CEP: 36570-000, Brazil.

Embrapa Milho e Sorgo, Núcleo de Recursos Genéticos e Desenvolvimento de Cultivares, Rodovia MG 424, km 65, caixa postal 151, Sete Lagoas, MG, CEP: 35701-970, Brazil.

出版信息

Food Chem. 2012 Oct 1;134(3):1549-55. doi: 10.1016/j.foodchem.2012.03.079. Epub 2012 Mar 29.

DOI:10.1016/j.foodchem.2012.03.079

PMID:25005979

Abstract

The in vivo protein qualities were evaluated in flours from raw sorghum grains (RF) and flours from sorghum grains subjected to heat treatment in an oven (HTF) from the hybrids BRS 305, BRS 309 and BRS 310, developed by the Brazilian Agricultural Research Corporation (Embrapa). There were no differences in feed efficiency ratios among experimental groups. Heat-treated flour from BRS 309 and BRS 310 genotypes had higher protein efficiency ratios and net protein ratio values; however, they did not differ from those of flour from raw grain of BRS 310 genotype. Effects of heat treatment were observed in the BRS 309 genotype. Heat treatment did not affect true digestibility observed for the RF and HTF of the three genotypes. Lysine was the first limiting amino acid of the three sorghum genotypes. The HTF BRS 305 showed the lowest protein digestibility-corrected amino acid score value. Heat treatment improved the protein quality of genotype BRS 309; however, no differences were observed among the other genotypes.

摘要

对巴西农业研究公司（Embrapa）培育的杂交品种BRS 305、BRS 309和BRS 310的生高粱籽粒面粉（RF）和经烤箱热处理的高粱籽粒面粉（HTF）中的体内蛋白质质量进行了评估。各实验组之间的饲料效率比没有差异。BRS 309和BRS 310基因型的热处理面粉具有较高的蛋白质效率比和净蛋白质比值；然而，它们与BRS 310基因型的生谷物面粉没有差异。在BRS 309基因型中观察到了热处理的效果。热处理不影响三种基因型的RF和HTF的真实消化率。赖氨酸是三种高粱基因型的第一限制性氨基酸。HTF BRS 305的蛋白质消化率校正氨基酸评分值最低。热处理提高了BRS 309基因型的蛋白质质量；然而，在其他基因型之间未观察到差异。