3种青稞发芽过程中营养物质的变化
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摘要
为探究发芽过程中青稞籽粒营养物质的变化机制,以藏青2000、隆子黑青稞和冬青18为原料,在相同条件下发芽,通过测定发芽过程中蛋白质、淀粉、脂肪、膳食纤维、γ-氨基丁酸、β-葡聚糖和总黄酮等含量的变化,研究发芽时间对青稞营养价值的影响。结果表明:发芽过程中,蛋白质、淀粉、脂肪和β-葡聚糖在发芽前期均下降,但在后期变化平缓且有上升的趋势;而膳食纤维、总黄酮和γ-氨基丁酸含量有所提高,尤其发芽中期,γ-氨基丁酸增幅明显。在相同培养条件下,不同青稞品种间营养物质的含量没有较显著的差异,但是相比其他两种,发芽隆子黑青稞在富含γ-氨基丁酸、β-葡聚糖和总黄酮方面具有部分优势。通过发芽,能在一定程度上提高青稞籽粒的营养价值,但对其在利用β-葡聚糖相关功能特性方面有一定的限制。
In order to explore the mechanism of the nutrient changes of highland barley during germination,during the same germinative condition,Zangqing 2000,Longzi black barley and Dongqing 18 were used as raw materials to determine the protein,starch,fat,dietary fiber,γ-aminobutyric acid(GABA),β-glucan,and total flavonoids content during germination,to study the effect of germination time on the nutritive value of highland barley. The results showed that during the germination process,protein,starch,fat and β-glucan all decreased during the early germination period,but the change was gentle and the trend was increasing at the later stage. Meanwhile,the content of dietary fiber,total flavonoids and GABA increased,especially during the germination medium-term,the increase in GABA was significant. Under the same culture conditions,there were no significant differences in nutrient content among different highland barley cultivars. However,compared with the other two types,the germination Longzi black highland barley had a slight advantage in GABA,β-glucan and total flavonoids. In conclusion,the nutritional value was improved in highland barley during germination,but germination may restrict the utilization of β-glucan functional properties.
In order to explore the mechanism of the nutrient changes of highland barley during germination,during the same germinative condition,Zangqing 2000,Longzi black barley and Dongqing 18 were used as raw materials to determine the protein,starch,fat,dietary fiber,γ-aminobutyric acid(GABA),β-glucan,and total flavonoids content during germination,to study the effect of germination time on the nutritive value of highland barley. The results showed that during the germination process,protein,starch,fat and β-glucan all decreased during the early germination period,but the change was gentle and the trend was increasing at the later stage. Meanwhile,the content of dietary fiber,total flavonoids and GABA increased,especially during the germination medium-term,the increase in GABA was significant. Under the same culture conditions,there were no significant differences in nutrient content among different highland barley cultivars. However,compared with the other two types,the germination Longzi black highland barley had a slight advantage in GABA,β-glucan and total flavonoids. In conclusion,the nutritional value was improved in highland barley during germination,but germination may restrict the utilization of β-glucan functional properties.
引文
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[5]刘宝祥,朴永哲,翟明昌,等.大麦发芽过程中蛋白质组的变化研究[J].食品工业科技,2013,34(11):108-111
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[14]赵春艳,普晓英,曾亚文,等.大麦芽总黄酮类化合物含量的测定分析[J].植物遗传资源学报,2010,11(4):498-502
[15]温科,贠建民,韩丽.啤酒麦芽制造过程中β-葡聚糖含量的变化[J].食品工业科技,2008(6):85-87
[16]Gupta M,Abu-Ghannam N,Gallaghar E.Barley for Brewing:Characteristic Changes during Malting,Brewing and Applications of its By‐Products[J].Comprehensive Reviews in Food Science and Food Safety,2010,3(9):318-328
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[19]Enari TM,Sopanen T.Mobilisation of endospermal reserves during the germination of barley centenary review[J].Journal of the Institute of Brewing,1986,92(1):25-31
[20]Jones BL.Endoproteases of barley and malt[J].Journal of Cereal Science,2005a,42:139-156
[21]Jones BL.The endogenous endoproteinase inhibitors of barley and malt and theirroles in malting and brewing[J].Journal of Cereal Science,2005b,42:271-280
[22]封首业,李庆国,韩振宁,等.麦芽工艺学[M].济南:济南出版社,1991:129-140
[23]Manners D J.Some aspects of the metabolism of starch[J].Cereal Foods World,1985,30:722
[24]Wu Y V.Effect of germination on oars and oat protein[J].Cereal Chemistry,1983,60:418-420
[25]李香勇,陈利容,盛涛,等.粒用玉米发芽制备高营养玉米粉的营养成分变化及工艺条件选择[J].农产品加工,2016(6):27-29,31
[26]曹斌,潘志芬,尼玛扎西,等.青藏高原和国外裸大麦γ-氨基丁酸的含量与分布[J].麦类作物学报,2010,30(3):555-559
[27]吴凤凤.发芽对糙米主要营养成分、生理功效和加工特性的影响[D].无锡:江南大学,2013
[28]Makoto Kihara,Yoshihiro Okada,Takashi Iimure,et al.Accumulation and Degradation of Two Functional Constituents,GABA andβ-Glucan,and Their Varietal Differences in Germinated Barley Grains[J].Breeding Science,2007,57(2):85-89
[29]张树亮,王越,安家彦.制麦过程中麦芽β-葡聚糖与还原糖含量的变化[J].食品研究与开发,2014,35(15):87-89
[30]Marconi O,Tomasi I,Dionisio L,et al.Effects of malting on molecular weight distribution and content of water-extractableβ-glucans in barley[J].Food Research International,2014,64:677-682
[31]Vis R B,Lorenz K.Malting and brewing with a highβ-glucan barley[J].LWT-Food Science and Technology,1998,31(1):20-26
[32]唐珊珊,顾楠,潘志芬,等.青稞发芽过程中β-葡聚糖含量变化及对麦芽品质的影响[J].应用与环境生物学报,2015,21(4):616-622
[33]Chavan J K,Kadam S S,Beuchat L R.Nutritional improvement of cereals by sprouting[J].Critical Reviews in Food Science&Nutrition,1989,28(5):401-437
[34]王特,薛永常.国内外不同品种啤酒大麦萌发过程中酶的变化[J].中国酿造,2011,35(8):51-54
[35]Georg-Kraemer J E,Mundstock E C,Cavalli-Molina S.Developmental expression of amylases during barley malting[J].Journal of Cereal Science,2001,33(3):279-288
[36]Autio K,Simoinen T,Suortti T,et al.Structural and enzymic changes in germinated barley and rye[J].Journal of the Institute of Brewing,2001,107(1):19-25
[37]罗艳平,袁娟,卫娜,等.燕麦发芽过程中营养物质的变化研究[J].食品与发酵科技,2016,52(3):52-55
[38]蒋芮,李雅婷,欧阳鹏凌,等.发芽对黑大麦游离氨基酸及其他营养成分的影响[J].食品工业科技,2018,39(6):38-42
[39]Ohmae H,Murayama H,Takimoto N,et al.Insoluble dietary fiber containing product derived from grain seeds:9314496[P].2016-4-19
[40]于晓晓.糙米在发芽过程中营养成分和理化特性的变化[D].邯郸:河北工程大学,2015
[41]陈雪.发芽糙米γ-氨基丁酸含量分析及贮藏过程中的变化[D].哈尔滨:东北农业大学,2017
[42]赵霞.热加工和发芽处理对燕麦多酚含量和抗氧化性的影响[D].无锡:江南大学,2016
[43]Bamforth C W,Martin H L.The degradation ofβ-glucan during malting and mashing:the role ofβ-glucanase[J].Journal of the Institute of Brewing,1983,89:303-307
[2]申迎宾,张友维,黄才欢,等.提取溶剂对青稞提取物总酚、黄酮含量及其抗氧化活性的影响[J].食品与机械,2016,32(11):133-136
[3]赵珮,赵宁,范巧宁,等.大麦发芽过程中不同存在形式的酚类物质及其抗氧化活性变化[J].现代食品科技,2015,31(4):144-150,87
[4]白盼,宁正祥,郭培国,等.不同大麦籽粒品质及发芽后蛋白质含量和主要水解酶活力变化的研究[J].中国酿造,2011(12):117-121
[5]刘宝祥,朴永哲,翟明昌,等.大麦发芽过程中蛋白质组的变化研究[J].食品工业科技,2013,34(11):108-111
[6]李秀琳,李晓军,董亮,等.国产啤酒大麦发芽过程中主要水解酶活力变化[J].食品科技,2009,34(9):163-167
[7]张新忠.大麦发芽过程中淀粉酶活性变化及其与麦芽品质关系研究[D].扬州:扬州大学,2010
[8]孙丽华,李秀琳,徐凯,等.大麦发芽过程中多酚氧化酶酶学特性初步研究[J].中国酿造,2008(17):35-38
[9]张笑,孙丽华,王琦,等.大麦发芽过程中内源激素的变化[J].酿酒科技,2011(11):56-58
[10]孙丽华.大麦发芽过程中主要内源激素和内源酸[D].大连:大连工业大学,2008
[11]曾亚文,杨涛,普晓英,等.大麦籽粒中γ-氨基丁酸、总黄酮和生物碱含量在发芽过程中的变化[J].麦类作物学报,2012,32(1):135-139
[12]邹琦.植物生理学实验指导[M].北京:中国农业出版社,2000:110
[13]赵大伟,普晓英,曾亚文,等.大麦籽粒γ-氨基丁酸含量的测定分析[J].麦类作物学报,2009,29(1):69-72
[14]赵春艳,普晓英,曾亚文,等.大麦芽总黄酮类化合物含量的测定分析[J].植物遗传资源学报,2010,11(4):498-502
[15]温科,贠建民,韩丽.啤酒麦芽制造过程中β-葡聚糖含量的变化[J].食品工业科技,2008(6):85-87
[16]Gupta M,Abu-Ghannam N,Gallaghar E.Barley for Brewing:Characteristic Changes during Malting,Brewing and Applications of its By‐Products[J].Comprehensive Reviews in Food Science and Food Safety,2010,3(9):318-328
[17]张端莉,桂余,方国珊,等.大麦在发芽过程中营养物质的变化及其营养评价[J].食品科学,2014,35(1):229-233
[18]Baxter ED.Hordein in barley and malt--A review[J].Journal of the Institute of Brewing,1981,87(3):173-176
[19]Enari TM,Sopanen T.Mobilisation of endospermal reserves during the germination of barley centenary review[J].Journal of the Institute of Brewing,1986,92(1):25-31
[20]Jones BL.Endoproteases of barley and malt[J].Journal of Cereal Science,2005a,42:139-156
[21]Jones BL.The endogenous endoproteinase inhibitors of barley and malt and theirroles in malting and brewing[J].Journal of Cereal Science,2005b,42:271-280
[22]封首业,李庆国,韩振宁,等.麦芽工艺学[M].济南:济南出版社,1991:129-140
[23]Manners D J.Some aspects of the metabolism of starch[J].Cereal Foods World,1985,30:722
[24]Wu Y V.Effect of germination on oars and oat protein[J].Cereal Chemistry,1983,60:418-420
[25]李香勇,陈利容,盛涛,等.粒用玉米发芽制备高营养玉米粉的营养成分变化及工艺条件选择[J].农产品加工,2016(6):27-29,31
[26]曹斌,潘志芬,尼玛扎西,等.青藏高原和国外裸大麦γ-氨基丁酸的含量与分布[J].麦类作物学报,2010,30(3):555-559
[27]吴凤凤.发芽对糙米主要营养成分、生理功效和加工特性的影响[D].无锡:江南大学,2013
[28]Makoto Kihara,Yoshihiro Okada,Takashi Iimure,et al.Accumulation and Degradation of Two Functional Constituents,GABA andβ-Glucan,and Their Varietal Differences in Germinated Barley Grains[J].Breeding Science,2007,57(2):85-89
[29]张树亮,王越,安家彦.制麦过程中麦芽β-葡聚糖与还原糖含量的变化[J].食品研究与开发,2014,35(15):87-89
[30]Marconi O,Tomasi I,Dionisio L,et al.Effects of malting on molecular weight distribution and content of water-extractableβ-glucans in barley[J].Food Research International,2014,64:677-682
[31]Vis R B,Lorenz K.Malting and brewing with a highβ-glucan barley[J].LWT-Food Science and Technology,1998,31(1):20-26
[32]唐珊珊,顾楠,潘志芬,等.青稞发芽过程中β-葡聚糖含量变化及对麦芽品质的影响[J].应用与环境生物学报,2015,21(4):616-622
[33]Chavan J K,Kadam S S,Beuchat L R.Nutritional improvement of cereals by sprouting[J].Critical Reviews in Food Science&Nutrition,1989,28(5):401-437
[34]王特,薛永常.国内外不同品种啤酒大麦萌发过程中酶的变化[J].中国酿造,2011,35(8):51-54
[35]Georg-Kraemer J E,Mundstock E C,Cavalli-Molina S.Developmental expression of amylases during barley malting[J].Journal of Cereal Science,2001,33(3):279-288
[36]Autio K,Simoinen T,Suortti T,et al.Structural and enzymic changes in germinated barley and rye[J].Journal of the Institute of Brewing,2001,107(1):19-25
[37]罗艳平,袁娟,卫娜,等.燕麦发芽过程中营养物质的变化研究[J].食品与发酵科技,2016,52(3):52-55
[38]蒋芮,李雅婷,欧阳鹏凌,等.发芽对黑大麦游离氨基酸及其他营养成分的影响[J].食品工业科技,2018,39(6):38-42
[39]Ohmae H,Murayama H,Takimoto N,et al.Insoluble dietary fiber containing product derived from grain seeds:9314496[P].2016-4-19
[40]于晓晓.糙米在发芽过程中营养成分和理化特性的变化[D].邯郸:河北工程大学,2015
[41]陈雪.发芽糙米γ-氨基丁酸含量分析及贮藏过程中的变化[D].哈尔滨:东北农业大学,2017
[42]赵霞.热加工和发芽处理对燕麦多酚含量和抗氧化性的影响[D].无锡:江南大学,2016
[43]Bamforth C W,Martin H L.The degradation ofβ-glucan during malting and mashing:the role ofβ-glucanase[J].Journal of the Institute of Brewing,1983,89:303-307