Bressani R, Porta-España de Barneón F, Braham J E, Elías L G, Gómez-Brenes R
Arch Latinoam Nutr. 1983 Jun;33(2):356-76.
On several occasions, many Latin American countries have shown interest in the economic potential of industrializing the exploitation of the pigment in Annatto seed (Bixa orellana, L) used as a natural coloring agent in the food industry. Production of the pigment leaves the seed as a by-product, which once characterized chemically and nutritionally, could contribute to a more profitable exploitation of Annatto seed. The main objective of the present study was to obtain information in regard to this matter. The results of chemical analyses of the seed showed a relatively high amount of protein, which fluctuated between 13 and 17%. Crude fiber levels were also high, about 16%; however, more than 50% of this fiber can be eliminated through sifting of the seed flour. This operation also increases protein content. Annatto seeds have a high phosphorus and a low calcium content. Its protein contains adequate levels of tryptophan and lysine, but is low in methionine, isoleucine, leucine, phenylalanine and threonine. The protein quality of Annatto seed flour was about 65% that of casein, which was used as reference protein. Partly responsible for this low biological value are the amino acid deficiencies, mainly that of methionine, and the low digestibility of the protein. The latter was 57% as compared to 94% for casein, a finding which can be attributed to the crude fiber content of Annatto seed flour, since partial elimination of the fiber resulted in an increase in digestibility up to a value of 65%. In order to utilize more effectively this potential feedstuff in combination with other feeds, further studies should confirm the amino acid deficiencies and digestibility of the Annatto seed protein.
在许多场合，许多拉丁美洲国家都对将用于食品工业的天然着色剂胭脂树籽（红木，L）的色素开发进行工业化的经济潜力表现出兴趣。色素生产会留下种子作为副产品，一旦对其进行化学和营养特性分析，就可以更有利可图地开发胭脂树籽。本研究的主要目的是获取有关此事的信息。种子的化学分析结果表明，其蛋白质含量相对较高，在13%至17%之间波动。粗纤维含量也很高，约为16%；然而，通过筛选种子粉可以去除超过50%的这种纤维。这一操作还会提高蛋白质含量。胭脂树籽的磷含量高而钙含量低。其蛋白质含有适量的色氨酸和赖氨酸，但蛋氨酸、异亮氨酸、亮氨酸、苯丙氨酸和苏氨酸含量较低。以用作参考蛋白质的酪蛋白为参照，胭脂树籽粉的蛋白质质量约为酪蛋白的65%。这种低生物学价值部分归因于氨基酸缺乏，主要是蛋氨酸缺乏，以及蛋白质的低消化率。与酪蛋白的94%相比，后者为57%，这一结果可归因于胭脂树籽粉的粗纤维含量，因为部分去除纤维会使消化率提高至65%。为了更有效地将这种潜在饲料与其他饲料结合使用，进一步的研究应确认胭脂树籽蛋白质的氨基酸缺乏情况和消化率。
