摘要
分析了国内外有关萌动对植物籽粒营养成分影响的研究现状。豆谷类经适当萌动处理后,各种营养成分都有很大变化,从而提高了其生物学效价和保健功能,且在萌动过程中,很多酶被激活,形成了独特的风味和良好的口感。荞麦萌动实验的研究结果表明:随着萌动时间的增加,总蛋白质含量呈下降的趋势,氨基酸和黄酮类化合物的含量变化逐渐增加,且抗氧化活性也随之增强。提出了萌动荞麦开发利用的经济价值及今后的应用途径,分析了开发利用荞麦萌动食品的广阔前景。
A research status was analyzed about the effect of germination on nutrition of plant seeds domestic and abroad. The nutrient composition had changed greatly in the germinated cereal beans, which enhanced the biological value and healthy function. In the initiative process, a unique flavor and good taste were formed because a lot of enzyme was activated. The results of buckwheat germinating experi- ments indicated that with the germination of the buckwheat, the content of total protein decreased, ami- no acid and flavanoid increased, and antioxidant activity was also improved. The paper also illustrated the economic value of germinated buckwheats should be exploited and utilized and analyzed the prospects of food of germinated buckwheats exploitation and utilization.
出处
《上海应用技术学院学报（自然科学版）》
2009年第3期171-174,192,共5页
Journal of Shanghai Institute of Technology: Natural Science
基金
国家自然科学基金项目(30850007)
上海市科委重点科技攻关项目(074905114)
国家科技支撑计划子课题(2006BAD02B06/18)
关键词
萌动
籽粒
营养成分
荞麦
萌动食品
bourgeon
seeds
nutrition
buchwheat
bourgeoned food
