摘要
在储藏过程中,芝麻所含3大营养物质皆发生了相应的生物化学变化。其中,糖类物质在有氧呼吸和无氧呼吸作用下被氧化分解生成二氧化碳、水及乙醇等;脂类物质经酶促反应和非酶促反应作用生成过氧化物、甘油和游离脂肪酸等;蛋白质类物质在不同的酸度条件下分解生成氨基酸或进一步分解生成氨、硫化氢和胺类物质等。
The sesame contains three major nutrients： sugar, lipid, protein. The corresponding biochemical changes have taken place in the process of sesame storage. The sugar material is broken down carbon dioxide, water and ethanol, etc. under aerobic and anaerobic respiration by oxidative generates. Lip-id material generates peroxide, glycerol and free fatty acids, etc. by enzymatic reaction and hydrolysis reaction. Protein material decomposes amino acids or further decomposition of ammonia, hydrogen sulfide and amine, etc. under the condition of different acidity.
出处
《现代食品》
2016年第2期38-40,共3页
Modern Food
关键词
芝麻
储藏过程
生物化学变化
Sesame seed
Storage process
Biochemical changes
