摘要
研究了发芽对小麦化学组成、营养价值及抗氧化活性的影响。试验结果表明,叶酸、可溶性膳食纤维、总蛋白及游离脂质含量随着发芽时间的延长而显著增加(P<0.05),而不可溶性膳食纤维及结合脂质的含量并未发生显著变化(P>0.05)。小麦发芽36 h后,其叶酸含量与未发芽小麦相比提高了3.3倍,其中5-甲基四氢叶酸为主要的叶酸成分。与未发芽小麦相比,发芽小麦的功能性必需氨基酸包括苯丙氨酸、缬氨酸、亮氨酸、异亮氨酸及γ-氨基丁酸含量增加了2.8~10倍。小麦发芽48 h后,其游离氨基酸总量从1 800 mg/kg上升至7 194 mg/kg;小麦发芽24 h后,其总酚含量及抗氧化活性显著上升(P<0.05)。发芽显著改善了小麦营养价值,可用于具有营养强化功能的全谷物食品的生产。
The effect of germination on the chemical composition, nutritive value and antioxidant capacity of wheat were investigated. With prolonged germination time, contents of folate, soluble dietary fiber, total protein and free lipid of germinated wheat increased significantly（P0.05）. However, germination did not affect the contents of insoluble dietary fiber and bound lipid（P0.05）. After 36 h of germination, the concentration of folate increased by 3.3 times compared with un-germinated wheat amd the 5-methyltetrafolate was as the major vitamer. Compared to un-germinated wheat, essential amino acids including phenylanaline, valine, leucine, isoleucine and gamma-amino butyric acid of germinated wheat increased by 2.8-10 times. Total free amino acid contents of the 48 h-germinated wheat increased from 1 800 mg/kg to 7 194 mg/kg. The total phenolic content and antioxidant capacity of germinated wheat increased significantly after 24 h germination（P0.05）. Germination could improve the nutritive value of wheat. Therefore, germinated wheat could be used to the production of nutritional enhanced whole grain food.
出处
《粮食与油脂》
北大核心
2017年第10期33-39,共7页
Cereals & Oils
基金
"十三五"国家重点研发计划子课题(2016YFD0400701)
碾米制粉制油节粮节能智能新装备研发与示范-制粉节粮减损关键智能装备研发及示范(201513003)
关键词
发芽
小麦
营养成分
抗氧化活性
全谷物食品
germination
wheat
nutritional composition
antioxidant capacity
whole grain foods
