四川地区2种藜麦营养成分的比较分析

通过对矿物质元素、氨基酸、多酚等营养成分及农药残留的检测分析,比较四川省盐源县2种藜麦的营养价值和食用安全性。2种藜麦蛋白质含量相近,且氨基酸组成稳定,均未出现重金属超标和农药残留现象,都具有较高安全性和营养性,但红藜3号的食用价值更高。     

藜麦的营养价值及其应用前景

藜麦是一种营养价值极高的"类全谷物",不仅富含蛋白质及钙、铁、锌和维生素E等微量营养素,而且含有全部必需氨基酸,并富含植物化学物质,具有提高人群营养水平、预防多种疾病发生的潜在功效,近30年来得到了国外多家农业及食品科研机构的广泛关注,而国内目前关于藜麦的报道甚少。随着国内消费者对养生和保健的需求不断攀升,藜麦作为一种"健康食品"具有非常广阔的市场前景。本文综述了藜麦的营养组成、健康功效及其在食品中的应用现状,为今后相关产品的研发提供科学依据。     

藜麦的营养价值及其应用前景

藜麦是一种营养价值极高的\     

宁夏不同产区、不同品种藜麦的主要营养成分和矿物元素含量分析

通过比较宁夏4个产区藜麦的营养成分及矿物元素含量,发现不同产区藜麦蛋白质含量在13～16 g/100g,氨基酸组成稳定;藜麦含有多种人体必须矿物元素,尤其是Ca、Mg、Fe元素。在中卫市香山乡产区,藜麦的硒含量为0.15 g/kg,高于其他产区;QA056品种具有高蛋白质、高总膳食纤维、低脂肪、低总糖的特点,可作为藜麦种植的优势品种。     

萌发藜麦的营养及其功能特性研究进展

藜麦由于其丰富均衡的营养价值,受到越来越多消费者的关注.萌发技术作为一种谷物精深加工方式,能够显著改善藜麦产品的风味及感官品质、降低不期望物质含量、促进功能成分富集(如多酚和黄酮类化合物)等,特别适合开发降血糖、防治乳糜泻、改善便秘、促进消化的新型藜麦食品.综述萌发过程中藜麦的主要营养物质变化、生理功能特性研究进展,旨...     

浸泡及催芽对藜麦籽粒主要营养成分含量的影响

以甘肃条山农林科研所培育的藜麦种子为研究材料,通过45℃热水浸种30 min,再用25℃温水浸泡25 min,滤干水分后放置于25℃培养箱内培养30 min的催芽处理,检测分析处理前后藜麦种子中蛋白质、粗脂肪、总淀粉、碳水化合物、氨基酸、维生素、黄酮、膳食纤维、超氧化物岐化酶(SOD)等营养成分的变化。研究表明,经催芽处理后,藜麦种子中脂肪、淀粉和碳水化合物的含量由于发生水解反应含量降低,部分维生素(VC、VE和叶酸)由于含水量的增加相对含量也有所降低;而游离态的氨基酸、VB1、VB2、膳食纤维和黄酮类化合物活性成分含量均有升高,藜麦营养更加均衡合理,营养品质得以提高。      

藜麦低糖戚风蛋糕配方优化及营养成分分析

为开发一款新型藜麦低糖烘焙产品,以藜麦粉、低筋面粉为主要原料制作藜麦低糖戚风蛋糕,以感官评价和比容为指标,采用单因素试验和正交试验进行配方优化,并对产品进行营养物质分析。结果表明,藜麦低糖戚风蛋糕的最佳配方为：以低筋面粉和藜麦粉组成的混合粉中,藜麦粉添加量为30%。以混合粉为计量基准,其它成分按比例添加。鸡蛋液添加量为300%,牛奶添加量为35%,木糖醇添加量为80%。在此条件下,制作出的藜麦低糖戚风蛋糕色泽淡黄、口感细腻清香。与普通戚风蛋糕相比,藜麦低糖戚风蛋糕的总糖（7.83%）含量低而总黄酮（2.20 mg/g）和总多酚（3.22 mg/g）含量高,具有较高的营养价值。     

藜麦的营养物质及生物活性成分研究进展

综述了藜麦的营养成分以及功能性成分,以期为深入的研究和推广提供理论依据。     

7个不同品种藜麦营养成分比较分析

以陇藜1号、香格里拉白藜、香格里拉红藜、香格里拉黑藜、太旗白藜、太旗红藜、太旗黑藜为材料,对不同品种藜麦的营养成分、氨基酸和矿质元素进行了含量测定和分析比较。结果表明,7个不同品种藜麦的营养成分存在差异,其中太旗黑藜蛋白质含量高达16.52 g/100 g、脂肪含量为3.38 g/100 g,总膳食纤维含量11.07 g/100 g,其高蛋白质、低脂肪、高总膳食纤维特性尤为突出,更适合有减肥需求或素食主义群体。藜麦富含氨基酸,主要以谷氨酸、精氨酸和天冬氨酸为主,酪氨酸、组氨酸和蛋氨酸则含量较低。其中陇藜1号和香格里拉红藜主要氨基酸(谷氨酸、精氨酸和天冬氨酸)均高于其他品种,且其必需氨基酸(EAA)含量也明显较高。对必需氨基酸进行评分的结果表明,太旗白藜和香格里拉红藜必需氨基酸含量评分最优,更适合婴幼儿群体。另外,藜麦含有丰富的矿质元素,7个品种藜麦中K、Ca、Cu、Mg的含量都高于小麦、水稻和小米,尤其是香格里拉黑藜K含量高达12037 mg/kg,而Na含量在检出限以下,具有高钾低钠的良好营养特性,更适合中老年群体。本文为开发特定群体的藜麦功能食品的品种选择提供了依据。     

藜麦酸浆中淀粉絮凝菌的分离鉴定及在藜麦蛋白提取中的应用

采用平板分离技术,以淀粉絮凝率和产乳酸量为指标,从自然发酵的藜麦酸浆中分离筛选出四株产乳酸细菌。根据其形态学特征、生理生化实验以及16S rDNA基因序列分析,鉴定菌株QSL4为屎肠球菌（Enterococcus faecium）、 QSL8为耐久肠球菌（Enterococcwus durans）、 QSL9为蒙氏肠球菌（Enterococcus mundtii）、QSL12为乳肠球菌（Enterococcus lactis）。将分离出的菌株应用于藜麦蛋白的提取中,通过单因素实验,对其在藜麦蛋白中的提取特性进行分析,结果表明：当接种量为7%,温度为26℃时,菌株QSL12对藜麦蛋白的提取率最高,分别达到60.23%和62.39%,均高于碱提酸沉法52.13%。本研究结果为酸浆法提取藜麦蛋白的深入研究奠定基础。     

藜麦营养功能成分及生物活性研究进展

藜麦是适宜人类食用的全营养食品,不仅含有丰富的蛋白质、淀粉、VB1、叶酸、矿物质（Ca、Zn、Fe）等营养物质,还含有多酚、黄酮、芦丁、槲皮素、异槲皮素、皂苷等功能成分,具有抗氧化、抗炎、降血糖、减肥等生理活性。本文综述藜麦的营养功能成分及其生物活性的国内外研究进展,并对其发展应用前景进行展望。     

Phenolic,apparent antioxidant and nutritional composition of quinoa (Chenopodium quinoa Willd.) seeds

Quinoa, a gluten-free pseudocereal, has a nutrient and phytochemical profile which may benefit health. Our aim was to investigate the variability in the phenolic and apparent antioxidant content of different quinoa varieties to identify a variety with a high phytochemical content to use in a quinoa-enriched bread. The results showed that free phenolics contributed most (50–83%) to total phenolic content compared with conjugated or bound forms. Apparent antioxidant activities measured by FRAP, ABTS+• and DPPH of free, conjugated and bound extracts were broadly similar, except for free antioxidants when determined by FRAP, which were higher. Phenolic content was positively correlated with FRAP and ABTS+• apparent antioxidant activity. Quinoa samples had a high protein content (13.5 g/100 g dry weight), with a well-balanced amino acid profile. Incorporation of quinoa into baked products such as bread is proposed as a way to deliver this healthy whole-grain cereal into the diet.     

Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.)

Quinoa (Chenopodium quinoa Willd., Amaranthaceae) is a grain‐like, stress‐tolerant food crop that has provided subsistence, nutrition, and medicine for Andean indigenous cultures for thousands of years. Quinoa contains a high content of health‐beneficial phytochemicals, including amino acids, fiber, polyunsaturated fatty acids, vitamins, minerals, saponins, phytosterols, phytoecdysteroids, phenolics, betalains, and glycine betaine. Over the past 2 decades, numerous food and nutraceutical products and processes have been developed from quinoa. Furthermore, 4 clinical studies have demonstrated that quinoa supplementation exerts significant, positive effects on metabolic, cardiovascular, and gastrointestinal health in humans. However, vast challenges and opportunities remain within the scientific, agricultural, and development sectors to optimize quinoa's role in the promotion of global human health and nutrition.     

Effect of Processing on the Physico-Chemical Characteristics of Quinoa Flour (Chenopodium quinoa,Willd)

The nature and extent of the modification of starch in quinoa, caused by various processes like cooking and autoclaving of the seeds, drum drying of the flour and extrusion of the grits was investigated by measuring the physico-chemical properties - the water absorption, water solubility, swelling power, viscosity and degree of gelatinisation - of the processed samples. Autoclaved samples showed the lowest degree of gelatinisation (32.5% by DSC) of the starch, while the degree of gelatinisation of the precooked/drum dried samples was found to be 97.4% by DSC method. Higher polymer degradation was observed in cooked samples than in autoclaved samples as seen in the gel chromatographic separation. The water solubility in cooked samples (5.44 to 15.58) and in autoclaved samples (7.02 to 9.64) increased with the process time. In the extrusion process, the moisture content as well as the compression ratio was found to affect the degree of starch modification significantly (p <0.01).     

挤压膨化处理对藜麦营养成分及体外酵解特性的影响

本研究采用挤压膨化技术对藜麦进行处理,分析处理后藜麦营养成分变化,并结合体外酵解实验,探究挤压膨化处理对藜麦酵解特性的影响。结果表明,挤压膨化能显著降低藜麦中直链淀粉、脂肪、总膳食纤维和不可溶性膳食纤维含量（P＜0.05）,并显著增加可溶性膳食纤维含量（P＜0.05）。体外酵解实验中,随着酵解时间的延长,培养基中产气量不断增加,pH值在发酵前期显著降低（P＜0.05）。相较于空白对照,挤压膨化处理后藜麦能显著上调体外酵解过程中普雷沃氏菌、巨单胞菌、巨球形菌、考拉杆菌、双歧杆菌以及拟杆菌等的相对丰度（P＜0.05）,显著下调瘤胃菌科和肠杆菌科的相对丰度（P＜0.05）。同时,各组发酵产物中短链脂肪酸浓度均增加,且发酵48 h结束时挤压膨化处理后藜麦组高于空白对照组。综上,挤压膨化能影响藜麦的营养组成,其制品作为发酵底物能有效改善肠道菌群,有益于肠道健康。该研究可为通过挤压膨化处理获得藜麦制品及其促进肠道健康产品的开发提供数据支持。     

乳酮糖及其在食品上的应用

乳酮糖作为一种理想的双歧杆菌增殖因子，是半乳糖和果糖组成的二糖。本文主要阐述了乳酮糖的理化性质，生理特性及其在食品工业上的应用。     

传统发酵食品及其营养保健功能

传统发酵食品历史悠久,分布广泛,为人们所喜爱。生产传统发酵食品的原料来源很广,发酵采用的微生物种类多样,其发酵形式主要有液态或固态发酵和自然或纯种发酵。传统发酵食品具有丰富的营养价值和强大的保健功能。但是目前,国内外传统发酵食品总体工业化程度较低,需要进一步发展,随着科技的进步,传统发酵食品的市场必将更加广阔。     

Nutritional and functional characterisation of hydrolysates from quinoa flour (Chenopodium quinoa) using two proteases

The objective was to study the nutritional and functional properties of hydrolysates from quinoa (Chenopodium quinoa) obtained by enzymatic hydrolysis of defatted quinoa flour (DQF). The commercial enzymes alcalase and flavourzyme were used to obtain the hydrolysates defatted quinoa flour hydrolysate with alcalase (DQFA) and defatted quinoa flour hydrolysate with flavourzyme (DQFF), respectively, after 3 h of digestion at 50°C and pH 8. The degree of hydrolysis (47.32%), yield (31.05%) and protein recovery (88.80%) values were higher in DQFA; however, its protein content (48.34%) was lower compared to that of DQFF (55.06%). Also, DQFA had a solubility greater than 57% over a wide pH range (2–10) and good foam stability (70–90%). On the other hand, DQFF presented adequate emulsifying activity (61.30 m²/g), emulsifying stability (158.62 min) and foaming capacity (131%). Due to the high content of macro- and micronutrients and adequate emulsifying and foaming properties, DQFA and DQFF could be used as ingredients in various processed food products and protein supplements.