Formulation Optimization and Protein Nutrition Evaluation of <i>Agriophyllum sargassum</i> Compound Meal Replacement Powder

TIAN Li; ZHAO Yuhui; ZHANG Li; SONG Yuxia

doi:10.13386/j.issn1002-0306.2021040196

Volume 43 Issue 1

Dec. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(1): 213-219. > DOI: 10.13386/j.issn1002-0306.2021040196

TIAN Li, ZHAO Yuhui, ZHANG Li, et al. Formulation Optimization and Protein Nutrition Evaluation of Agriophyllum sargassum Compound Meal Replacement Powder[J]. Science and Technology of Food Industry, 2022, 43(1): 213−219. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040196.

Citation:

PDF (2097 KB)

Formulation Optimization and Protein Nutrition Evaluation of Agriophyllum sargassum Compound Meal Replacement Powder

Centre of Agricultural Biotechnology, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan 750002, China

More Information

Received Date: April 25, 2021
Available Online: October 31, 2021

Graphical Abstract

Abstract

Abstract

With Agriophyllum sargassum powder, mixed grain powder, mixed beans powder and filling powder as the main raw material, the D-optimal mixture design was used to study the effect of different mix proportion on the comprehensive score of simulated Agriophyllum sargassum compound meal replacement powder, the regression model was established between comprehensive score with distribution proportion, the interaction effect of each raw material in the formulations was researched, the optimal formulations of Agriophyllum sargassum compound meal replacement powder was determined as follows: Agriophyllum sargassum powder 22%, mixed grain powder 39%, mixed beans powder 35% and filling powder 4%. Under this formula condition, the protein nutrition value analysis of meal replacement powder showed that the SRCAA and EAAI values of meal replacement powder were 82.02 and 63.14, respectively, indicating that the protein nutrition of meal replacement powder was better. Combined with BV, NI, SRCAA and EAAI indexes, the nutritional value of meal replacement meal protein was comprehensively evaluated. The results showed that the Agriophyllum sargassum compound meal replacement powder had higher nutritional value.
- Agriophyllum sargassum,
- meal powder,
- D-optimal mixture design,
- protein,
- nutritional evaluation

FullText(HTML)

References (42)

References

[1]	赵杰才, 赵鹏善, 赵昕, 等. 沙米(Agriophyllum squarrosum)生物学特性、营养价值及驯化可行性[J]. 中国沙漠,2016,36(3):636−643. [ZHAO Jiecai, ZHAO Pengshan, ZHAO Xin, et al. Biological characteristics, nutritional value and domestication feasibility of Agriophyllum squarrosum[J]. Journal of Desert Research,2016,36(3):636−643. doi: 10.7522/j.issn.1000-694X.2016.00025
[2]	WANG Y, ZHAO P, Li Q, et al. Evaluation on nutritional composition of Agriophyllum squarrosum of Tengger desert[J]. Science and Technology of Food Industry,2009,30(9):286−288.
[3]	张建农, 赵继荣, 李计红. 沙米种子营养成分的测定与分析川[J]. 草业科学,2006,23(3):77−79. [ZHANG Jiannong, ZHAO Jirong, Li Jihong. Determination and analysis of nutrients inAgriophyllum squarrosum seeds[J]. Pratacultural Science,2006,23(3):77−79.
[4]	任文明, 刘雪峰, 倪春梅. 毛乌素沙漠天然沙米营养成分的分析[J]. 内蒙古农业大学学报(自然科学版),2005,26(2):88−90. [REN Wenming, LIU Xuefeng, NI Chunmei. Analysis of nutrient components of natural Agriophyllum squarrosum in the Mu usu Desert[J]. Journal of Inner Mongolia Agricultural University (Natural Science Edition),2005,26(2):88−90.
[5]	孙洪斌, 刘洪元, 宫雪鸿, 等. 沙蓬籽蛋白质营养价值研究[J]. 包头医学院学报,1995,11(3):12−14. [SUN Hongbin, LIU Hongyuan, GONG Xuehong, et al. Study on the nutritional value of protein in seeds of Agriophyllum squarrosum[J]. Journal of Baotou Medical College,1995,11(3):12−14.
[6]	PENG J, WANG Y, CHEN G, et al. Morphological and physicochemical properties of very small granules starch from Agriophyllum squarrosum (L.) Moq. in comparison with maize starch[J]. Starch Strke,2017:1700068.
[7]	李文婷, 彭菁, 孙旭阳, 等. 双螺杆挤压对沙米复合粉理化及糊化特性的影响[J]. 中国粮油学报,2019,34(4):112−117. [LI Wenting, PENG Jing, SUN Xuyang, et al. Effects of twin-screw extrusion on physicochemical and gelatinization properties of Agriophyllum squarrosum composite powder[J]. Journal of the Chinese Cereals and Oils Association,2019,34(4):112−117.
[8]	彭菁. 沙米蛋白和淀粉的理化性质研究及应用[D]. 南京: 南京农业大学, 2017. PENG J. Study on the physicochemical properties and application of Agriophyllum squarrosum protein and starch[D]. Nanjing: Nanjing Agricultural University, 2017.
[9]	王雅, 赵萍, 李庆娟, 等. 腾格里沙漠沙米营养成分评价[J]. 食品工业科技,2009,30(9):286−288. [WANG Ya, ZHAO Ping, LI Qingjuan, et al. Evaluation of nutrient components of Agriophyllum squarrosum in Tengger Desert[J]. Science and Technology of Food Industry,2009,30(9):286−288.
[10]	赵萍, 王雅, 巨玉佳, 等. 荧光光谱法测定沙米中L-精氨酸含量[J]. 食品与发酵工业,2009,35(12):123−126. [ZHAO Ping, WANG Ya, JU Yujia, et al. Fluorescence spectrometry for determination of L-arginine content in Agriophyllum squarrosum[J]. Food and Fermentation Industries,2009,35(12):123−126.
[11]	彭菁, 章梦琦, 邢梦珂, 等. 沙米麸皮和外胚乳分离蛋白的理化及功能性质[J]. 食品科学,2017(13):77−82. [PENG Jing, ZHANG Mengqi, XING Mengke, et al. Physicochemical and functional properties of bran and endosperm protein isolates from Agriophyllum squarrosum bran[J]. Food Science,2017(13):77−82. doi: 10.7506/spkx1002-6630-201713013
[12]	库尔班江·巴拉提. 超临界萃取新疆沙蓬籽油和其成分研究[J]. 安徽农业科学,2011,39(18):10839−10841. [Kuerbanjiang Balati. Study on supercritical extraction of seed oil and its constituents of Agriophyllum squarrosum[J]. Journal of Anhui Agricultural Sciences,2011,39(18):10839−10841. doi: 10.3969/j.issn.0517-6611.2011.18.043
[13]	CHEN G, ZHAO J, ZHAO X, et al. A psammophyte Agriophyllum squarrosum (L.) Moq. : A potential food crop[J]. Genetic Resources and Crop Evolution, 2014, 61(3): 669−676.
[14]	王雅, 赵萍, 赵坤, 等. 沙米绿原酸提取工艺优化及抗氧化性能研究[J]. 食品与发酵工业,2007,33(10):131−134. [WANG Ya, ZHAO Ping, ZHAO Kun, et al. Study on the extraction process optimization and antioxidant activity of chlorogenic acid from Agriophyllum squarrosum[J]. Food and Fermentation Industries,2007,33(10):131−134.
[15]	张中华, 杨爱梅. 响应面法优化沙米总黄酮提取工艺的研究[J]. 中国食品工业,2015(11):63−67. [ZHANG Zhonghua, YANG Aimei. Optimization of the extraction process of total flavonoids from Agriophyllum squarrosum by response surface methodology[J]. China Food Industry,2015(11):63−67. doi: 10.3969/j.issn.1006-6195.2015.11.022
[16]	XU H Y, ZHENG H C, ZHANG H W, et al. Comparison of antioxidant constituents of Agriophyllum squarrosum seed with conventional crop seeds[J]. Journal of Food Science,2018,83(7-9):1823−1831.
[17]	QI W, SHAO H, ZHONG Z, et al. Phenolic profile and antioxidant properties of sand rice (Agriophyllum squarrosum) as affected by cooking and in vitro digestion[J]. Journal of the Science of Food and Agriculture, 2019, 99(8):3871-3878.
[18]	王琦, 王安, 闫帅帅, 等. 沙蓬籽的酚类组成, 抗氧化活性及其淀粉体外消化特性[J]. 陕西师范大学学报:自然科学版,2020(5):42−47. [WANG Qi, WANG An, YAN Shuaishuai, et al. Phenolic composition, antioxidant activity and starch digestibility in vitro of Agriophyllum squarrosum[J]. Journal of Shaanxi Normal University: Natural Science Edition,2020(5):42−47.
[19]	吉日嘎拉. 沙蓬水提物降糖作用的研究[D]. 呼和浩特: 内蒙古大学, 2016. Jirigala. Study on the hypoglycemic effect of water extract of Agriophyllum squarrosum [D]. Hohhot: Inner Mongolia University, 2016.
[20]	SA Qier, SHU Yin, et al. Effects of Agriophyllum squarrosum extracts on glucose metabolism in KKAy mice and the associated underlying mechanisms[J]. Journal of Ethnopharmacology,2019,241:112009−112009. doi: 10.1016/j.jep.2019.112009
[21]	鲍明明. 沙蓬降血脂活性研究[D]. 呼和浩特: 内蒙古大学, 2017. BAO Mingming. Study on the antihyperlipidemic activity of Agriophyllum squarrosum [D]. Hohhot: Inner Mongolia University, 2017.
[22]	杨薇, 侯建春. 一种果蔬酵素营养代餐粉. 北京: CN105011157A [P]. 2015-11-04. YANG Wei, HOU Jianchun. A new kind of fruit and vegetable enzyme nutrition meal substitute powder Beijing: CN105011157A [P]. 2015-11-04.
[23]	谢安国, 李瀚姝, 郭桂义等. 绿茶麦胚代餐粉的配制及流变学特性研究[J]. 食品研究与开发,2020,41(5):98−103. [XIE Anguo, LI Hanshu, GUO Guiyi, et al. Study on preparation and rheological properties of green tea wheat germ meal substitute powder[J]. Food Research and Development,2020,41(5):98−103.
[24]	HEYMSFIELD S B, VAN MIERLO C A J , et al. Weight management using a meal replacement strategy: Meta and pooling analysis from six studies[J]. International Journal of Obesity & Related Metabolic Disorders Journal of the International Association for the Study of Obesity,2003,27(5):537−539.
[25]	蒋勇, 邹勇, 周露等. 豆渣微粉的性能及其复配代餐粉对小鼠肠道微生物影响的体外评价[J]. 食品科学,2015,36(15):199−205. [JIANG Yong, ZOU Yong, ZHOU Lu, et al. Effects of soybean residue powder on intestinal microorganism in mice in vitro[J]. Food Science,2015,36(15):199−205. doi: 10.7506/spkx1002-6630-201515037
[26]	张丽, 宋留丽, 张琪, 等. 荞麦复合代餐粉的配方优化[J]. 食品工业,2019,279(12):89−91. [ZHANG Li, SONG Liuli, ZHANG Qi, et al. Optimization of the formula of buckwheat compound meal replacement powder[J]. Food Industry,2019,279(12):89−91.
[27]	刘俭, 蔡永国, 王霞伟, 等. 沙棘营养代餐粉的研制及其流变特性[J]. 食品工业科技,2019,40(8):169−175. [LIU Jian, CAI Yongguo, WANG Xiawei, et al. Preparation and rheological properties of nutritive meal substitute powder of sea buckthorn[J]. Science and Technology of Food Industry,2019,40(8):169−175.
[28]	周葵, 洪雁, 梁尚云, 等. 富硒大米粉预糊化及其复配代餐粉的研制[J]. 食品与发酵工业,2021,47(1):186−192. [ZHOU Kui, HONG Yan, LIANG Shangyun, et al. Preparation of selenium-enriched rice flour pregelatinized and its compound for meal replace powder[J]. Food and Fermentation Industry,2021,47(1):186−192.
[29]	宗敏, 陈艳秋, 李士捷, 等. 营养代餐粉和营养米粉的血糖生成指数与饱腹感指数研究[J]. 中国糖尿病杂志,2020,28(2):116−119. [ZONG Min, CHEN Yanqiu, LI Shijie, et al. Study on the glycemic index and satiety index of nutrition meal replacement powder and nutrition rice flour[J]. China Diabetes Journal,2020,28(2):116−119. doi: 10.3969/j.issn.1006-6187.2020.02.008
[30]	张晓彤, 吴澎. 代餐食品的研究进展[J]. 食品工业科技,2020,41(12):342−347. [ZHANG Xiaotong, WU Peng. Research progress of meal replacement food[J]. Science and Technology of Food Industry,2020,41(12):342−347.
[31]	廖传仙, 黄建国, 陆萍, 等. 黑木耳桑葚魔芋代餐粉复合多糖的抗氧化活性研究[J]. 安徽农业科学,2020,48(16):162−164, 253. [LIAO Chuanxian, HUANG Jianguo, LU Ping, et al. Study on the antioxidant activity of mulberry konjac meal substitute polysaccharide of black fungus[J]. Journal of Anhui Agricultural Sciences,2020,48(16):162−164, 253.
[32]	赵娇娇, 刘丹, 陈若瑀, 等. 莜麦苦荞高纤维杂粮降糖代餐粉的研制[J]. 粮食加工,2020,45(5):44−48. [ZHAO Jiaojiao, LIU Dan, CHEN Ruoyu, et al. Preparation of naked oats tart buckwheat high fiber meal replace powder[J]. Grain Processing,2020,45(5):44−48.
[33]	胡晗. 莲子速溶粉加工工艺的研究及代餐粉的开发[D]. 福州: 福建农林大学, 2020. HU H. Study on processing technology of lotus seed instant powder and development of meal replacement powder [D]. Fuzhou: Fujian Agriculture and Forestry University, 2020.
[34]	中国营养学会. 中国居民膳食营养指南[M]. 北京: 人民卫生出版社, 2016: 269−284. Chinese Nutrition Society. The dietary nutrition guide of Chinese residents [M]. Beijing: People's Medical Publishing House, 2016: 269−284.
[35]	CODEX STAN 203-1995, 国际食品法典标准减肥用低能量食品 [S]. CODEX STAN 203-1995, Codex alimentarius stan-dard for low energy foods for weight loss [S].
[36]	BANO Z, RAJARATHRAM S. Pleurotus mushroom as a nutrition food[M]. In: Tropical mushroom: Biological nature and cultivation methods. Hong Kong: The Chinese University Press, 1982: 363−380.
[37]	FAO Food Policy and Food Sci Serv. Div. FAO. No. 24 Amino acid content of foods and biological data on proteins[S]. Rome: Nutr Stud, 1970: 5−6.
[38]	朱圣陶, 吴坤. 蛋白质营养评价-氨基酸比值系数法[J]. 营养学报,1988,10(2):187−190. [ZHU Shengtao, WU Kun. Protein nutrition evaluation and amino acid ratio coefficient method[J]. Journal of Nutrition,1988,10(2):187−190.
[39]	向岑, 荣耀, 迟明, 等. 菊粉生物学作用及机制研究进展[J]. 食品研究与开发,2020,41(19):212−218, 224. [XIANG Cen, RONG Yao, CHI Ming, et al. Research progress on biological function and mechanism of inulin[J]. Food Research and Development,2020,41(19):212−218, 224.
[40]	CATENACCI L, SORRENTI M, PERTEGHELLA S, et al. Combination of inulin and β-cyclodextrin properties for colon delivery of hydrophobic drugs[J]. International Journal of Pharmaceutics,2020:589119861.
[41]	RODRIGUEZ E S, JULIO L M, HENNING C, et al. Effect of natural antioxidants on the physicochemical properties and stability of freeze-dried microencapsulated chia seed oil[J]. Journal of the Science of Food and Agriculture,2019,99(4):1682−1690. doi: 10.1002/jsfa.9355
[42]	TIMILSENA Y P, VONGSVIVUT J, TOBIN M J, et al. Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy[J]. Food Chemistry,2019,275:457−466. doi: 10.1016/j.foodchem.2018.09.043

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	柳富杰，黄释慧，潘莉莉. 纳米碳酸钙表面改性沸石对模拟蔗汁中酚酸的吸附性能. 食品与机械. 2024(01): 33-39 .
2.	玉澜，时倩倩，文胜，陈燕萌，兰兴先，蒋才云. 白云石/三聚氰胺复合材料制备及吸附结晶紫性能研究. 化学研究与应用. 2024(08): 1718-1724 .
3.	陈燕萌，陈广成，蒋才云. 沃柑皮基活性炭的制备及其对结晶紫的吸附研究. 化学研究与应用. 2023(06): 1387-1395 .
4.	王未君，杨博，李文林，马旋，刘昌盛. 不同种类二氧化硅的表征及其在浓香菜籽油低温吸附精炼中的应用. 食品科学. 2023(16): 1-7 .