Amino Acid Profiles and Nutritional Evaluation of Fresh Sweet–Waxy Corn from Three Different Regions of China
This study conducted a comparative analysis of the amino acid compositions of Chinese Huangnuo 9 fresh sweet–waxy corn from three different provinces in China—Inner Mongolia, Jilin, and Heilongjiang Province. Moreover, we established a nutritive evaluation system based on amino acid profiles to eval...
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MDPI AG
2022-09-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/14/19/3887 |
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| author | Ziqi Li Tiannuo Hong Guohui Shen Yanting Gu Yanzhi Guo Juan Han |
| author_facet | Ziqi Li Tiannuo Hong Guohui Shen Yanting Gu Yanzhi Guo Juan Han |
| author_sort | Ziqi Li |
| collection | DOAJ |
| description | This study conducted a comparative analysis of the amino acid compositions of Chinese Huangnuo 9 fresh sweet–waxy corn from three different provinces in China—Inner Mongolia, Jilin, and Heilongjiang Province. Moreover, we established a nutritive evaluation system based on amino acid profiles to evaluate, compare, and rank the fresh sweet–waxy corn planted in different regions. A total of 17 amino acids were quantified, and the amino acid composition of fresh sweet–waxy corn was analyzed and evaluated. The amino acid quality was determined by the amino acid pattern spectrum, chemical evaluations (including CS, AAS, EAAI, BV, U(a,u), NI, F, predict PER, and PDCAAS), flavor evaluation, amino acid matching degree evaluation, and the results of the factor analysis. The results showed that the protein content of fresh corn 1–1 from Inner Mongolia was the highest (40.26 ± 0.35 mg/g), but the factor analysis results, digestion, and absorption efficiency of fresh corn 1–2 were the best. The amino acid profile of fresh corn 1–1 was closest to each evaluation’s model spectrum. The results of the diversity evaluations in fresh corn 3–2 were the best, and fresh corn 3–3 had the most essential amino acid content. A total of 17 amino acids in fresh corn were divided into three principal component factor analyses: functional principal components (Leu, Pro, Glu, His, Ile, Ser, Met, Val, Tyr, Thr), regulatory principal components (Lys, Gly, Ala, Asp, Arg, Trp), and protection principal components (Phe). The scores of the three principal components and the comprehensive score in fresh corn 1–2 were all the highest, followed by 3–3 and 1–1. The amino acid nutritional values of fresh corn 1–2 were the highest in 12 samples. |
| first_indexed | 2024-03-09T21:20:57Z |
| format | Article |
| id | doaj.art-909de73942c847ef906d384ef5276c99 |
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| language | English |
| last_indexed | 2024-03-09T21:20:57Z |
| publishDate | 2022-09-01 |
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| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-909de73942c847ef906d384ef5276c992023-11-23T21:21:59ZengMDPI AGNutrients2072-66432022-09-011419388710.3390/nu14193887Amino Acid Profiles and Nutritional Evaluation of Fresh Sweet–Waxy Corn from Three Different Regions of ChinaZiqi Li0Tiannuo Hong1Guohui Shen2Yanting Gu3Yanzhi Guo4Juan Han5Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, ChinaInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, ChinaInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, ChinaInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, ChinaInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, ChinaInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, ChinaThis study conducted a comparative analysis of the amino acid compositions of Chinese Huangnuo 9 fresh sweet–waxy corn from three different provinces in China—Inner Mongolia, Jilin, and Heilongjiang Province. Moreover, we established a nutritive evaluation system based on amino acid profiles to evaluate, compare, and rank the fresh sweet–waxy corn planted in different regions. A total of 17 amino acids were quantified, and the amino acid composition of fresh sweet–waxy corn was analyzed and evaluated. The amino acid quality was determined by the amino acid pattern spectrum, chemical evaluations (including CS, AAS, EAAI, BV, U(a,u), NI, F, predict PER, and PDCAAS), flavor evaluation, amino acid matching degree evaluation, and the results of the factor analysis. The results showed that the protein content of fresh corn 1–1 from Inner Mongolia was the highest (40.26 ± 0.35 mg/g), but the factor analysis results, digestion, and absorption efficiency of fresh corn 1–2 were the best. The amino acid profile of fresh corn 1–1 was closest to each evaluation’s model spectrum. The results of the diversity evaluations in fresh corn 3–2 were the best, and fresh corn 3–3 had the most essential amino acid content. A total of 17 amino acids in fresh corn were divided into three principal component factor analyses: functional principal components (Leu, Pro, Glu, His, Ile, Ser, Met, Val, Tyr, Thr), regulatory principal components (Lys, Gly, Ala, Asp, Arg, Trp), and protection principal components (Phe). The scores of the three principal components and the comprehensive score in fresh corn 1–2 were all the highest, followed by 3–3 and 1–1. The amino acid nutritional values of fresh corn 1–2 were the highest in 12 samples.https://www.mdpi.com/2072-6643/14/19/3887fresh cornamino acid profilesamino acids evaluationnutritional evaluationfactor analysisPCA |
| spellingShingle | Ziqi Li Tiannuo Hong Guohui Shen Yanting Gu Yanzhi Guo Juan Han Amino Acid Profiles and Nutritional Evaluation of Fresh Sweet–Waxy Corn from Three Different Regions of China Nutrients fresh corn amino acid profiles amino acids evaluation nutritional evaluation factor analysis PCA |
| title | Amino Acid Profiles and Nutritional Evaluation of Fresh Sweet–Waxy Corn from Three Different Regions of China |
| title_full | Amino Acid Profiles and Nutritional Evaluation of Fresh Sweet–Waxy Corn from Three Different Regions of China |
| title_fullStr | Amino Acid Profiles and Nutritional Evaluation of Fresh Sweet–Waxy Corn from Three Different Regions of China |
| title_full_unstemmed | Amino Acid Profiles and Nutritional Evaluation of Fresh Sweet–Waxy Corn from Three Different Regions of China |
| title_short | Amino Acid Profiles and Nutritional Evaluation of Fresh Sweet–Waxy Corn from Three Different Regions of China |
| title_sort | amino acid profiles and nutritional evaluation of fresh sweet waxy corn from three different regions of china |
| topic | fresh corn amino acid profiles amino acids evaluation nutritional evaluation factor analysis PCA |
| url | https://www.mdpi.com/2072-6643/14/19/3887 |
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