白米、糙米和发芽糙米中氨基酸含量的研究
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摘要
比较了白米、糙米、发芽糙米中游离氨基酸(FAA)和水解氨基酸(HAA)含量,结果表明,糙米和发芽糙米中HAA总量差异较小,二者中的HAA含量要略高于白米;除天门冬氨酸外,白米、糙米和发芽糙米中的FAA含量依次升高,糙米发芽能显著提高限制性氨基酸的含量。
The contents of free amino acids and hydrolyzed amino acids in milled rice, brown rice and germinated rice were compared.The results showed that there was little difference in the total amount of hydrolyzed amino acids between milled rice,brown rice and germinated rice.The content of hydrolyzed amino acids in brown rice and germinated brown rice was slightly higher than that in milled rice.Except Asp,the contents of free amino acids in milled rice,brown rice and germinated rice were increased in turn.After germination,the content of restrictive amino acids were significantly increased in brown rice.
The contents of free amino acids and hydrolyzed amino acids in milled rice, brown rice and germinated rice were compared.The results showed that there was little difference in the total amount of hydrolyzed amino acids between milled rice,brown rice and germinated rice.The content of hydrolyzed amino acids in brown rice and germinated brown rice was slightly higher than that in milled rice.Except Asp,the contents of free amino acids in milled rice,brown rice and germinated rice were increased in turn.After germination,the content of restrictive amino acids were significantly increased in brown rice.
引文
[1] 刘昆仑,李央,陈复生.糙米、白米和米糠营养成分分析与评价[J].河南工业大学学报(自然科学版),2016,37(3):7-12.
[2] 王艳,李梅,柴立红,等.有色糙米发芽过程中游离氨基酸含量的动态变化[J].中国农学通报,2016,32(20):65-71.
[3] NELSON K,STOJANOVSKA L,VASILJEVIC T,et al.Germinated grains:a superior whole grain functional food? [J].Canadian Journal of Physiology and Pharmacology,2013,91(6):429-441.
[2] 王艳,李梅,柴立红,等.有色糙米发芽过程中游离氨基酸含量的动态变化[J].中国农学通报,2016,32(20):65-71.
[3] NELSON K,STOJANOVSKA L,VASILJEVIC T,et al.Germinated grains:a superior whole grain functional food? [J].Canadian Journal of Physiology and Pharmacology,2013,91(6):429-441.