黑龙江省主栽红小豆蛋白质营养价值评价

红小豆具有较高营养价值，是一种重要的植物蛋白来源。本研究以黑龙江主栽红小豆品种品鉴红、农安红、状元红、宝清红、农垦红2号为研究对象，采用比值系数法、必需氨基酸指数等方法对其进行蛋白质营养价值评价。试验结果表明：红小豆蛋白质的等电点在pH 4.2~4.4左右；品鉴红、农安红、农垦红2号的蛋白质含量较高，分别为24.36%±0.02%、23.61%±0.07%、23.66%±0.04%，并且与另外两种红小豆差异显著。品鉴红、农安红、农垦红2号的氨基酸评分（AAS）分别为66、76、51，氨基酸比值系数（SRCAA）分别为71.50、75.44、70.08，必需氨基酸指数（EAAI）分别为0.76、1.12、0.84，生物价（BV）分别为70.90、109.90、79.40，营养指数（NI）分别为18.46、26.39、19.77。三种红小豆中农安红红小豆蛋白质的氨基酸组成与标准蛋白模式更接近，并且具有较高营养价值和利用度。

Evaluation of protein nutritional value of main cultivated adzuki bean in Heilongjiang Province

Adzuki bean has high nutritional value and is an important source of plant protein. In this study, Pinjianhong, Nonganhong, Zhuangyuanhong, Baoqinghong and Nongkenhong no.2, the main varieties of adzuki bean in Heilongjiang Province, as the research objects. The nutritional value of protein was evaluated by the ratio coefficient method and essential amino acid index. The results showed that the isoelectric point of adzuki bean protein was about pH 4.2~4.4; the protein content of Pinjianhong, Nonganhong and Nongkenhong no.2 were 24.36%±0.02%, 23.61%±0.07% and 23.66%±0.04%, respectively, which were significantly different from the other two kinds of adzuki beans. The amino acid score (AAS) of Pinjianhong, Nonganhong and Nongkenhong no.2 were 66, 76 and 51, respectively; the amino acid ratio coefficient (SRCAA) were 71.50, 75.44 and 70.08; the essential amino acid index (EAAI) were 0.76, 1.12, 0.84; the biological value (BV) were 70.90, 109.90, 79.40; and the nutritional index (NI) were 18.46, 26.39 and 19.77, respectively. Among the three kinds of adzuki bean, the amino acid composition of Nonganhong protein is closer to the standard protein model, and has higher nutritional value and utilization.