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1 作物学报 ACTA AGRONOMICA SINICA 2016, 42(5): ISSN ; CODEN TSHPA9 DOI: /SP.J 不同麦区小麦籽粒蛋白质与氨基酸含量及评价 * 刘慧王朝辉李富翠李可懿杨宁杨月娥 / /, :, , % 12.7% 45% 22% 33%, 18% 24% 58%,, 28.8%, 98% 2% 53 56,,,, : ; ; ; Contents of Protein and Amino Acids of Wheat Grain in Different Wheat Production Regions and Their Evaluation LIU Hui, WANG Zhao-Hui *, LI Fu-Cui, LI Ke-Yi, YANG Ning, and YANG Yue-E College of Natural Resources and Environment, Northwest A&F University / Key Laboratory of Plant Nutrition and Agro-environment in Northwest China, Ministry of Agriculture / State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling , China Abstract: In order to understand the nutritional status of amino acids of China s wheat varieties, we collected 655 grain samples of wheat growing in 22 provinces from 2009 to 2011 and analyzed the content of total protein and 18 amino acids. The average grain protein contents of spring and winter wheat were 13.7% and 12.7%, respectively. In spring wheat, 45%, 22%, and 33% of samples met the protein standard for strong, medium, and weak gluten wheat, while the portion was 18%, 24%, and 58% in winter wheat, respectively. Spring wheat had higher contents in all amino acids except for tyrosine than winter wheat, but their ratios of essential to total amino acids were both 28.8%. Protein content decreased in the trend of from the north to the south, and from the east to the west. In addition, the single and the total essential amino acid content decreased from the east to the west. Lysine and tryptophan were the limiting amino acids in 98% and 2% of the wheat samples, respectively. The amino acid score varied across years, with an average of 53 in spring wheat and 56 in winter wheat. In conclusion, the overall protein content level of wheat grain was low in the sampling area. Particularly, the low contents and proportions of lysine and essential amino acids are limited factors in wheat protein nutrition. Keywords: Wheat grain; Protein; Amino acid; Regional distribution Abbreviations: Asp, Aspartic; Thr, Threonine; Ser, Serine; Glu, Glutamic; Pro, Proline; Gly, Glycine; Ala, Alanine; Cys, Cysteine; Val, Valine; Met, Methionine; Ile, Isoleucine; Leu, Leucine; Tyr, Tyrosine; Phe, Phenylalanine; His, Histidine; Lys, Lysine; Arg, Argnine; Trp, Tryptophane., 22% [1], ;, [2-3] (CARS ), ( ) ( , ) This study was supported by the China Agricultural Research System (CARS ), the Special Fund for Agro-scientific Research in the Public Interest ( , ), and the Agricultural Scientific Research Talent and Team Program. * (Corresponding author):, w-zhaohui@263.net, Tel: : liuhui952515@163.com Received( ): ; Accepted( ): ; Published online( ): URL:

2 5 : 769 [4], [5], [6-8], [9],, [4], 70, 10.9%~19.2%, 13.0%~16.4% [10-13], [11] [14-15] , 4, 12.4%~15.1% [16] ; , 11.1%~16.7%, 14.0% [17],,,,, [5,18-19] [20], [21-22],, FAO ( )/WHO ( ) 1973 [23] FAO/WHO/UNU ( ) 1985 [24] 2007 FAO/WHO/UNU [25],, ( ) 655,, FAO/WHO/UNU (2007), 1 材料与方法 ( ), 8, 73 (40 ) 582 (261 ) [26] ( 1) 5,,, 100 g, 3 2,, 6.5% 1.2,,, (GB/T ) 65,,, = 5.7 [27] GB/T GB/T , 14% 13% <13%, 15% 11.5% Microsoft Excel 2007, SigmaPlot 12.0, ArcGIS FAO/WHO/UNU (2007) [25] ( 2),,,,, [24] 2 结果与分析 % (8.7%~19.6%), 15%, % 13.5% 13.8% 3 45%, 25% ; 33%, 14% ( 1-a) 12.7% (7.9%~19.2%), 12%, % 12.9% 12.3% 3 18%, 8% ; 58%, 19% ( 1-b) ( 2), 14.9%, ;, 13.2%, ;, 12.4%,, 13.1%, ;, 12.2%, ;, 11.7%,, 2.2,,, 50%;, 8% ( 3 4),

3 Table 1 表 1 本试验小麦样品来源 Sources of wheat samples used in this study Wheat region I. I. Northeastern Spring Wheat Region II. II. Northern Spring Wheat Region III. III. Northern Winter Wheat Region IV. IV. Huanghuai Winter Wheat Region V. V. Middle and Lower Yangtze Valley Winter Wheat Region VII. VII. Southwestern Winter Wheat Region VIII. VIII. Northwestern Spring Wheat Region IX. IX. Xinjiang Winter-Spring Wheat Region Year Sample number Variety number Sum Sum Sum Sum Sum Sum Sum Sum Table 2 表年 FAO/WHO/UNU 氨基酸评分模式中理想蛋白质的必需氨基酸含量 Essential amino acid contents in ideal protein in amino acid scoring patterns in the 2007 FAO/WHO/UNU reports Essential amino acid FAO/WHO/UNU FAO/WHO/UNU pattern (mg g 1 protein) Ile 31 Leu 63 Lys 52 + Met+Cys 26 + Phe+Tyr 46 Thr 27 Trp 7.4 Val 42

4 5 : 771 Fig. 1 图 1 不同麦区春小麦 (a) 和冬小麦 (b) 样品蛋白质含量 Protein content of spring wheat (a) and winter wheat (b) samples from different wheat production regions 图年不同麦区小麦蛋白质含量区域分布 Fig. 2 Regional distribution of wheat protein content in different wheat production regions from 2009 to , (VI) (X) Codes of regions are given in Table 1, excluding Southwest Winter Wheat Region (VI) and Qinghai-Tibetan Plateau Spring-Winter Wheat Region (X).,, 3%, 2, 2009,,, 28.8%, > >, > >, ( 3),, 53 56, ( 5), 3 100, 3, 9% 12% 13% 18% 24% 100, 2%,, 53 56,

5 表年不同麦区春小麦籽粒各氨基酸含量 Table 3 Grain amino acid content of spring wheat in different wheat production regions from 2009 to 2011 Content of amino acid (mg g 1 ) Component of amino acids Mean Range Essential amino acids Proportion (%) Leu 8.9± ± ± ± ±0.2 Phe 6.2± ± ± ± ±0.3 Val 6.9± ± ± ± ±0.8 Ile 4.3± ± ± ± ±0.2 Thr 3.7± ± ± ± ±0.1 Lys 3.4± ± ± ± ±0.2 Met 2.2± ± ± ± ±0.2 Trp 1.4± ± ± ± ±0.2 Subtotal 37.0± ± ± ± Non-essential amino acids Glu 39.8± ± ± ± ±1.4 Pro 12.5± ± ± ± ±0.7 Asp 6.1± ± ± ± ±0.4 Ser 6.1± ± ± ± ±0.1 Arg 6.2± ± ± ± ±0.4 Gly 5.0± ± ± ± ±0.2 Ala 4.3± ± ± ± ±0.2 Cys 3.5± ± ± ± ±0.2 Tyr 4.0± ± ± ± ±0.6 His 3.7± ± ± ± ±0.3 Subtotal 91.3± ± ± ± / Essential / total amino acids (%) 28.7± ± ± ± 表年不同麦区冬小麦籽粒各氨基酸含量 Table 4 Grain amino acid content of winter wheat in different wheat production regions from 2009 to 2011 Content of amino acid (mg g 1 ) Component of amino acids Mean Range Essential amino acids Proportion (%) Leu 7.9± ± ± ± ±0.3 Phe 5.4± ± ± ± ±0.3 Val 5.2± ± ± ± ±0.7 Ile 3.7± ± ± ± ±0.2 Thr 3.3± ± ± ± ±0.2 Lys 3.2± ± ± ± ±0.2 Met 2.0± ± ± ± ±0.2 Trp 1.4± ± ± ± ±0.3 Subtotal 32.0± ± ± ± Non-essential amino acids Glu 35.2± ± ± ± ±1.3 Pro 11.1± ± ± ± ±0.8 Asp 5.8± ± ± ± ±0.4 Ser 5.6± ± ± ± ±0.3 Arg 5.2± ± ± ± ±0.6 Gly 4.7± ± ± ± ±0.2 Ala 4.0± ± ± ± ±0.2 Cys 3.4± ± ± ± ±0.3 Tyr 3.6± ± ± ± ±0.5 His 3.7± ± ± ± ±0.5 Subtotal 82.4± ± ± ± / Essential/total amino acids (%) 28.0± ± ± ±

6 第5期刘慧等: 不同麦区小麦籽粒蛋白质与氨基酸含量及评价 773 (图 3)

7 774 Fig. 3 作物学报第 42 卷图年不同麦区小麦籽粒必需氨基酸含量区域分布 Regional distribution of essential amino acid contents of wheat grain in different wheat production regions from 2009 to 2011 Table 5 表 5 不同麦区春冬小麦籽粒必需氨基酸得分 Scores of components and total essential amino acids in spring and winter wheat from different regions 春小麦 Spring wheat 氨基酸 Amino acid 冬小麦 Winter wheat 平均 Mean 变幅 Range 平均 Mean 变幅 Range 168±12 170±26 168± ±13 180±18 194±22 182± 苯丙氨酸+酪氨酸 Phe+Tyr 168±20 168±8 146±21 160± ±19 176±15 172±21 170± 色氨酸 Trp 145±15 136±28 175±28 152± ±23 148±35 174±57 159± 缬氨酸 Val 124±43 108±5 110±22 111± ±32 115±8 129±23 117± 亮氨酸 Leu 107±10 112±6 111±12 111± ±11 119±7 124±11 117± 异亮氨酸 Ile 104±14 113±5 109±12 110± ±13 117±7 128±13 115± 苏氨酸 Thr 103±8 109±6 106±12 107± ±12 117±7 122±12 115± 赖氨酸 Lys 49±4 55±3 53±7 53± ±5 58±4 60±7 56± 评分值 Amino acid score 49±4 55±3 53±7 53± ±5 58±4 59±7 56± 蛋氨酸+胱氨酸 Met+Cys ±7

8 5 : 775 (2% ),, 3 讨论 % 18% 22% 24% 33% 58%, 13.7% 12.7%, [28],,, (6.6 t hm 2 ) (5.4 t hm 2 ), ( ),,,, l, 0.4~0.5 [29-30] 12.8%, ( 16.4%) [12] (95% 13.0%) [13], 2, 1.9~4.2 t hm 2 3.3~4.7 t hm 2,, [5,18-19,31-32],, [4],, [18],, 28.8%, (29.6%) [18],, 3.2,,,, [2] Triboi [33],, 63%, 4%,,,, > >,,, 0.3~0.9 72,,, [5],, ;,,,, ;,,,,, [34],,,,, [35], %, [3,36-37], 2%, [22] FAO/WHO1973, (52) (73),, 100, 2007, ( 56), 100, 2010 (55 58) 2011 (53 59) > 2009 (49 50), , [4] ,, 11%, 致谢 : 感谢国家现代农业产业技术体系小麦体系功能研究室和综合试验站的科研人员, 以及西北农林科技大学 133 位同学在小麦样品收集中给予的支持与帮助 References [1] National Bureau of Statistics of China. China Statistical Yearbook. [ ] [2] Shewry P R. Improving the protein content and composition of cereal grain. J Cereal Sci, 2007, 46: [3] Millward D J. The nutritional value of plant-based diets in relation to human amino acid and protein requirements. Proc Nutr Soc, 1999, 58:

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i i ii 1 2 3 4 % N) 5 50.0 AMINO ACID #64 [modified by Administrator] IntAmp_1 nc 40.0 30.0 20.0 10.0 0.0-10.0 1 - ala - 10.483 2 - thr - 11.107 3 - gly - 11.872 4 - val - 13.458 5 - ser - 14.903 6 - pro