外源硒对发芽大豆脂肪酸与蛋白质氨基酸组成及营养价值的影响

摘要

In this study, the contents of total selenium, organic selenium, fatty acid and amino acids compositions of germinated soybeans after Se solutions treatment for 3 d were determined, and the overall protein nutrition was evaluated using international method. The concentrations of selenium solution ( Na2SeO3) were set as 0 μg/ml, 9μg/ml, 12 μg/ml, 15 μg/ml and 18 μg/ml. Ungerminated seed was control. Exogenous selenium solution significantly impacted protein nutrition value (P＜0.05). The contents of organic selenium, total essential amino acids and total amino acids in germinated soybeans treated with 12 μg/ml selenium were the highest. Meanwhile, according to current international evaluation results, the amino acid score, chemical score, essential amino acid index, biological value and nutritional index of 12 μg/ml selenium treated soybean were the greatest, being 87.04, 51.20, 89.74, 86.12 and 35.90 respectively, however the score of ratio coefficient of amino acid took the third place, being 80.58. It indicated that the nutrition of protein of 12 μg/ml selenium treated soybean was the best.%分析了外源硒(Na2SeO3)处理条件下发芽大豆总硒、有机硒含量以及脂肪酸和蛋白质的氨基酸组成，并采用国际通用的方法评价发芽大豆蛋白质营养。试验设置5个Na2SeO3浓度处理[0μg/ml(CK2)、9μg/ml、12μg/ml、15μg/ml、18μg/ml)，以不发芽大豆为对照(CK1)，培养3 d测定发芽大豆的各项指标。结果表明：外源硒对发芽大豆蛋白质营养价值影响显著(P＜0.05)，对脂肪酸组成的影响不显著；硒浓度12μg/ml处理的发芽大豆的有机硒含量、总氨基酸含量和必需氨基酸含量最高；蛋白质营养价值评价6项指标中，硒浓度12μg/ml处理的氨基酸评分、化学评分、必需氨基酸指数、生物价和营养指数分别为87.04、51.20、89.74、86.12和35.90，均居所有处理之首，而氨基酸比值系数分为80.58，居第3位。综合评价结果显示,以硒浓度为12μg/ml处理的发芽大豆的蛋白质营养价值最高。