按大豆产地比较豆粕和豆油的质量

IF 1.9 4区 农林科学 Q3 CHEMISTRY, APPLIED
Huazhen Liu, Mohammad Fazel Soltani Gishini, Micah Pope, Todd Doehring, Pradeep Kachroo, David Hildebrand
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引用次数: 0

摘要

以往的报告显示,不同地理区域出口的大豆质量参数各不相同。本综述比较了在不同环境条件下种植的大豆和大豆副产品。虽然对大豆和豆粕 (SBM) 的原产地成分进行了大量研究,但对大豆油却缺乏类似的分析。本综述有两个目的:1)使用荟萃分析方法总结不同产地的大豆和 SBM 质量;2)分析收集的来自美国、巴西和阿根廷的粗脱胶大豆油样本的关键质量属性。巴西大豆的蛋白质含量(P <0.05)高于美国大豆,但美国大豆的热损伤(P <0.05)和总损伤(P <0.05)低于巴西大豆。美国和巴西的 SBM 粗蛋白质(CP)(P < 0.05)高于阿根廷的 SBM。在 CP 含量相同的情况下,与南美 SBM 相比,美国 SBM 的纤维含量更少(P < 0.0001),蔗糖含量更高(P < 0.0001),赖氨酸含量更高(P < 0.0001),蛋白质质量更好。美国和阿根廷的大豆蛋白中蛋氨酸、苏氨酸和半胱氨酸含量相似,但高于巴西的大豆蛋白。巴西粗脱胶大豆油的游离脂肪酸、中性失油、磷、钙和镁含量(P < 0.05)高于美国或阿根廷粗脱胶大豆油。我们的分析表明,大豆种植、储存和处理的环境条件会对豆粕和豆油的化学成分和营养质量产生很大影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Comparison of the quality of soybean meal and oil by soybean production origin

Previous reports indicate variable soybean quality parameters exported from different geographic regions. This review compares soybean and soybean co-products grown under diverse environmental conditions. While numerous studies have been conducted on whole soybean and soybean meal (SBM) composition by origin, similar analysis of soybean oil is lacking. This review has two objectives: 1) summarize soybean and SBM quality by origin using a meta-analysis approach, and 2) analyze collected crude degummed soybean oil samples that originate from the US, Brazil and Argentina for key quality attributes. Soybeans from Brazil have higher levels of protein (P < 0.05) than US soybeans, but US soybeans have lower heat damage (P < 0.05) and total damage (P < 0.05) than soybeans from Brazil. US and Brazil SBM have higher crude protein (CP) (P < 0.05) than SBM from Argentina. At equal CP content, US SBM had less fiber (P < 0.0001), more sucrose (P < 0.0001) and lysine (P < 0.0001) and better protein quality than South American SBMs. Methionine, threonine, and cysteine levels were similar in soybean protein from US and Argentina and higher than that in soybean protein from Brazil. Crude degummed soybean oil from Brazil had more (P < 0.05) free fatty acids, neutral oil loss, phosphorus, calcium and magnesium than crude degummed soybean oil from the US or Argentina. Our analysis suggests that environmental conditions under which soybeans are grown, stored, and handled can have a large impact on chemical composition and nutrient quality of soybean meal and soybean oil.

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来源期刊
CiteScore
4.10
自引率
5.00%
发文量
95
审稿时长
2.4 months
期刊介绍: The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of year­to­year, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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