摘要
为探讨大豆浸泡后经发芽、超高压(high hydrostatic pressure,HHP)处理对其主要营养成分生物利用率的影响,利用体外消化测定发芽或HHP处理(300、450、600 MPa处理5、10 min)后的大豆的游离氨基酸(free amino acids,FAAs)含量、淀粉体外消化量(in vitro starch digestibility,IVSD)及铁(Fe)、锌(Zn)、钙(Ca)的消化率。同时,测定植酸、单宁这2种抗营养因子含量。结果表明,与未处理组相比,较高压力的HHP(450、600 MPa)处理可提高各FAAs含量和蛋白质体外消化率,但未影响氨基酸种类分布。发芽提高了大豆的IVSD至2.42倍,而600 MPa/10 min处理则降低了38%。Fe消化率经发芽、450 MPa/10 min和600 MPa/10 min处理后分别显著提高至2.07、2.06和1.63倍,经600 MPa/5 min处理后则提高了12%(P<0.05)。发芽和HHP均能显著提高Zn的消化率(P<0.05)。发芽未对Ca的消化率产生影响,而HPP处理后Ca的消化率升高为未处理组的1.91倍。发芽、300 MPa处理可显著降低植酸含量(P<0.05),450 MPa/10 min处理显著降低单宁含量(P<0.05)。该研究为开发新的大豆非热加工工艺及高附加值大豆产品提供了理论依据。
Effects of germination and high hydrostatic pressure(HHP)treatment on the bioavailability of main nutrients in soybeans after soaking were explored.After germination and HHP treatment(300,450,600 MPa for 5,10 min),free amino acids(FAAs)content,in vitro starch digestibility(IVSD),digestibility of minerals(Fe,Zn,Ca)were determined by in vitro digestion.The contents of phytic acid and tannin were also determined.The results showed that compared with the untreated group,the FAAs content and the in vitro protein digestibility(IVPD)increased under high pressure(450 and 600 MPa),but the distribution of amino acids was not affected.Germination increased the IVSD of soybean by 2.42 times,while the treatment of 600 MPa/10 min decreased by 38%.The Fe digestibility was significantly increased to 2.07,2.06 and 1.63 times after germination,450 MPa/10 min and 600 MPa/10 min treatment,respectively,and increased by 12%after 600 MPa/5min treatment(P<0.05).Germination and HHP significantly increased Zn digestibility(P<0.05).Germination did not affect the digestibility of Ca,while HPP treatment could reach 1.91 times that of the untreated group.Germination and 300 MPa decreased the phytic acid content and 450 MPa/10 min decreased the tannin content(P<0.05).This study provides a theoretical basis for the development of new soybean non-thermal processing technology and high value-added soybean products.
作者
朱吟非
谭美
吴新怡
王超
段翰英
ZHU Yinfei;TAN Mei;WU Xinyi;WANG Chao;DUAN Hanying(Food Science and Technology Department,Jinan University,Guangzhou 510632,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第12期145-151,共7页
Food and Fermentation Industries
基金
广东省重点领域研发计划(2020B020225003)
广东省自然科学基金(2021A1515010606)。
关键词
超高压
发芽
生物利用率
抗营养因子
大豆
high hydrostatic pressure
germination
nutrient bioavailability
anti-nutritional factors
soybeans
