Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
Laboratory of Safety & Nutritional Function Risk Assessment for Agricultural Products of China Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
Nutrients. 2022 Sep 20;14(19):3887. doi: 10.3390/nu14193887.
This study conducted a comparative analysis of the amino acid compositions of Chinese Huangnuo 9 fresh sweet-waxy corn from three different provinces in China-Inner Mongolia, Jilin, and Heilongjiang Province. Moreover, we established a nutritive evaluation system based on amino acid profiles to evaluate, compare, and rank the fresh sweet-waxy corn planted in different regions. A total of 17 amino acids were quantified, and the amino acid composition of fresh sweet-waxy corn was analyzed and evaluated. The amino acid quality was determined by the amino acid pattern spectrum, chemical evaluations (including CS, AAS, EAAI, BV, U(a,u), NI, F, predict PER, and PDCAAS), flavor evaluation, amino acid matching degree evaluation, and the results of the factor analysis. The results showed that the protein content of fresh corn 1-1 from Inner Mongolia was the highest (40.26 ± 0.35 mg/g), but the factor analysis results, digestion, and absorption efficiency of fresh corn 1-2 were the best. The amino acid profile of fresh corn 1-1 was closest to each evaluation's model spectrum. The results of the diversity evaluations in fresh corn 3-2 were the best, and fresh corn 3-3 had the most essential amino acid content. A total of 17 amino acids in fresh corn were divided into three principal component factor analyses: functional principal components (Leu, Pro, Glu, His, Ile, Ser, Met, Val, Tyr, Thr), regulatory principal components (Lys, Gly, Ala, Asp, Arg, Trp), and protection principal components (Phe). The scores of the three principal components and the comprehensive score in fresh corn 1-2 were all the highest, followed by 3-3 and 1-1. The amino acid nutritional values of fresh corn 1-2 were the highest in 12 samples.
本研究对中国内蒙古、吉林、黑龙江三省的鲜食甜糯玉米品种黄糯 9 号的氨基酸组成进行了比较分析。此外，我们还建立了基于氨基酸谱的营养评价体系，对不同地区种植的鲜食甜糯玉米进行评价、比较和排序。共定量了 17 种氨基酸，分析和评价了鲜食甜糯玉米的氨基酸组成。通过氨基酸模式谱、化学评价（包括 CS、AAS、EAAI、BV、U(a,u)、NI、F、预测 PER 和 PDCAAS）、风味评价、氨基酸匹配度评价和因子分析结果来确定氨基酸质量。结果表明，内蒙古产的鲜食玉米 1-1 的蛋白质含量最高（40.26±0.35mg/g），但鲜食玉米 1-2 的因子分析结果、消化吸收效率最好。鲜食玉米 1-1 的氨基酸谱与各评价模型谱最接近。鲜食玉米 3-2 的多样性评价结果最好，鲜食玉米 3-3 的必需氨基酸含量最高。17 种氨基酸在鲜食玉米中可分为 3 个主成分因子分析：功能主成分（Leu、Pro、Glu、His、Ile、Ser、Met、Val、Tyr、Thr）、调节主成分（Lys、Gly、Ala、Asp、Arg、Trp）和保护主成分（Phe）。3 个主成分的得分和鲜食玉米 1-2 的综合得分最高，其次是 3-3 和 1-1。12 个样本中，鲜食玉米 1-2 的氨基酸营养价值最高。
