Good news | Warm congratulations to the Chinese Academy of Inspection Sciences for successfully publishing a journal article-Chemical Instrument Network

喜报丨热烈祝贺中国检科院成功发表期刊文章

Warm congratulations to teachers Jia Jingjian, Bai Yaxin, Jia Lili and others from the Chinese Academy of Medical Sciences for successfully publishing the journal article "Evaluation and Analysis of Amino Acid Content and Nutritional Value of Different Beans". Beans are a common high protein food in daily diet, but what are the differences in amino acid content and nutritional value among different beans? The article reveals the nutritional value of cowpeas, black beans, and mung beans by measuring and analyzing their amino acid content.

The teachers used the Haitai Yinuo HT-1010 fully automatic amino acid analyzer and PR-200A pre-treatment system to determine the content of 17 amino acids in three types of beans. The amino acid composition of legumes was comprehensively analyzed through the detection of hydrolyzed amino acids and free amino acids.

喜报丨热烈祝贺中国检科院成功发表期刊文章

Research results

research results

Research object:Three types of beans: cowpea, black bean, and mung bean

amino acid content

·The total amino acid content is highest in mung beans (21.461 g/100g), followed by black beans (13.576 g/100g), and lower in cowpeas (13.300 g/100g).

Nutritional value evaluation

· Amino acid content evaluation: All three types of legumes contain 7 essential amino acids and 10 non essential amino acids, and the proportion of essential amino acids is close to or higher than the FAO/WHO ideal protein standard.

·Evaluation of essential amino acid pattern spectrum: Except for methionine and cysteine, the proportion of other essential amino acids is higher than the FAO/WHO pattern spectrum.

·Amino acid ratio coefficient score evaluation: The SRC values of the three types of beans are all above 60 points, indicating their high nutritional value.

Conclusion

Conclusion

Amino acid content: Mung beans have the highest total content of free amino acids, while cowpeas and black beans have relatively lower levels.

Nutritional value: The protein nutritional value of the three types of beans is relatively high, close to or higher than the ideal protein standard of FAO/WHO, but attention should be paid to the intake of methionine and cysteine.

END

Congratulations once again on the successful publication of a journal article by the Chinese Academy of Inspection Sciences, which has provided us with an objective and truthful understanding of the amino acid content in leguminous products. Haitai Yinuo will take this as an example, driven by innovative research and development, improve service quality, and contribute to the food amino acid analysis industry!