摘要
将莲子浸泡于水中,放置不同时间(24、36h和48h)和温度(25℃和35℃)促进其发芽,以未发芽莲子为空白对照,比较发芽种子化学和功能特性的变化。种子发芽导致胚乳中粗蛋白质和粗脂肪(P<0.05)显著增加,而灰分和水分含量则没有可观测到的显著变化,其他成分除了植酸显著增加(P<0.05)外,总酚、单宁和儿茶酚类物质的含量显著降低(P<0.05)。发芽莲胚乳粉的吸水能力、吸油能力、乳化活性以及起泡性增加,而蛋白质溶解性下降(P<0.05)。此外,发芽后莲心的总酚类化合物(P<0.05)、总黄酮和酚类生物碱(甲基莲心碱、莲心碱、异莲心碱)含量都显著增加。因此,萌发可以增加莲子胚乳的营养质量和功能性质,而降低其抗营养性质,同样发芽能提高莲心酚类生物碱的含量。研究说明莲子发芽是改善莲子和莲心的营养质量好的方法。
Lotus seeds were soaked in warm water at different temperatures（25 ℃ and 35 ℃） for different periods（24,36 h and 48 h） for accelerating their germination.Their chemical and functional properties were examined and compared with those of non-germinated lotus seeds（control）.Germination resulted in significant increases in crude protein and crude lipid contents in lotus seeds（P 0.05） while no significant variations were observed in ash and moisture contents.Germinated seeds also exhibited significantly（P 0.05） lower total phenolics,tannins,and catechins contents and significantly（P 0.05） higher phytic acid content.Likewise,germination significantly increased（P 0.05） the water absorption capacity,oil absorption capacity,emulsifying activity and foaming activity of endosperm starch from lotus seeds,but decreased its protein solubility.Furthermore,the embryo of germinated seeds demonstrated a significant rise in total phenolics,total flavonoids and phenolic alkaloids（neferine,liensinine and isoliensinine） contents.Therefore,germination could improve the nutrition quality and functional properties of locus seeds,attenuate its anti-nutritional quality,and increase phenolic alkaloids content in lotus seed embryos.In conclusion,germination is a good method for improving the nutritional quality of lotus seeds and embryos.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第9期91-98,共8页
Food Science
关键词
莲子
莲心
萌发
抗营养因子
功能性质
酚类生物碱
lotus seed
lotus seed embryo
germination
anti-nutrients
functional properties
phenolic alkaloids
