发芽粟米研究进展

发芽是改善粟米功能性质,提高粟米营养价值的重要加工方式。本文从粟米发芽的工艺条件、发芽后粟米营养成分和加工性质的变化及其在食品中的应用三个方面对发芽粟米进行了综述。总结粟米发芽的最优条件,比较发芽前后蛋白质、脂肪等主要成分及酚类、黄酮、抗营养因子等功能性活性物质含量、组成的变化,分析发芽粟米糊化性质和功能性质的差异,展望发芽粟米在食品中的应用前景。旨在为粟米发芽精深加工及粟芽产品的开发提供参考信息,促进我国粟类资源的高值化利用。     

杂粮芽苗菜的营养与功能研究进展

杂粮是膳食结构的重要组成,但适口性与加工特性差等问题制约了杂粮产业的进一步发展。杂粮发芽后其营养物质与功能活性成分得到增强,口感与加工特性发生变化,是一种具有巨大开发潜力的新型食品原料。不同种类杂粮芽菜为消费者提供了多元化的选择,然而其营养与功能成分差异及活性缺乏系统分析。本文比较了不同种类杂粮芽菜的营养成分、功能成分含量,阐述了杂粮芽菜及其制品的降脂、降糖及抗炎等作用,同时阐述了杂粮芽菜的生产工艺与品质提升方法,为改善人们饮食结构和杂粮芽菜的进一步开发与利用提供参考与思路。     

发芽谷物研究进展

谷物种子发芽过程中,会产生一系列生理生化变化,一些功能成分如γ–氨基丁酸、游离氨基酸、酚类物质的含量将会提高,从而提高谷物的功能活性。该文结合国内外有关发芽谷物的研究,分别对糙米、豆类、燕麦、薏米4种谷物在发芽过程中营养成分的变化进行综述,从而为谷物深度利用提供依据。     

麸皮改性及其生物转化的研究概述

由于小麦麸皮抗营养因子含量高、适口性差、蛋白品质低等原因,其活性物质利用率较低。然而通过对麸皮进行改性预处理及微生物发酵,能有效改变麸皮的营养组成及活性成分。该文对不同改性方式、不同菌种发酵麸皮对其营养活性成分含量的影响相关研究进行综述,旨在为麸皮组分研究、生物转化及深度利用、相关功能性食品开发提供参考。     

蔗糖深加工产品--功能性低聚糖

0　前言随着经济的发展、生活水平的提高,人们对食品已不满足于其营养功能和感官功能,因此世界范围内掀起了一股功能食品的热潮。功能食品也即保健食品,它强调食品的第三功能,也就是调节人体生理活性,促进机体向健康态转化的功能。在功能性食品中真正起生理调节作用的成分称为生理活性成分,也称功能因子。功能性低聚糖就是这样的功能因子。低聚糖是指由2～10个单糖通过糖苷键连接而构成的低聚合度的糖类,而功能性低聚糖则是具有一种或多种生理调节功能的低聚糖,它们有的难以被人体消化吸收,能选择性地被人体有益菌双歧杆菌所利用,成为双歧杆…     

菠萝蜜主要功能活性成分及其研究进展

菠萝蜜既是一种特色的热带木本粮食作物,也是特色热带水果,成熟的菠萝蜜果肉肥厚、芳香可口、香味浓郁。果肉和种子是菠萝蜜主要组成部分,二者占果实重量超过70%。果肉含有丰富的碳水化合物、蛋白质、脂肪、纤维、维生素、矿物质等营养成分,富含菠萝蜜多糖、酚类化合物、类胡萝卜素、抗氧化成分等功能组分,具有抗氧化、抗炎、抗癌、辅助降血糖、提高免疫力等有益的生理作用;种子含有丰富的淀粉、蛋白质、脂肪、膳食纤维和其他微量元素等营养组分,可以用作食品增稠剂或粮食作物,富含抗性淀粉、皂苷、生物碱、有机酸、氨基酸等功能活性成分,具有缓解痉挛、制止副交感神经系统冲动、增强免疫力、调节情绪、预防衰老等生理功效。系统综述了菠萝蜜果肉、种子的功能活性成分及其研究进展,并在此基础上展望菠萝蜜的研究方向和应用前景,为菠萝蜜的进一步综合开发利用提供理论参考,以期菠萝蜜在功能性食品和医药领域发挥更大的作用。     

发芽糙米及其在糖尿病功能性食品中的应用进展

发芽糙米富含γ-氨基丁酸、谷维素、膳食纤维等活性成分,具有降低Ⅱ型糖尿病患者血糖含量、减轻肥胖症状、预防高血脂等功效。近年来其作为一种糖尿病功能性食品得到了广泛关注。发芽过程可以改善糙米质地,在增加糙米活性成分的同时更易被市场消费者所接受。本文重点介绍发芽糙米的制作工艺、发芽糙米的基本营养物质、发芽糙米的降血糖活性成分以及变化趋势、发芽糙米在糖尿病临床实验中的应用四个方面,为研究发芽糙米在糖尿病功能性食品中的应用提供理论支持。     

螺旋藻营养保健价值及开发应用进展

螺旋藻是一种天然的营养保健食品,含有丰富的营养成分和多种生物活性成分。本文综述了螺旋藻的营养价值,以及在免疫调节、抗肿瘤、抗疲劳等方面的保健功能。同时,对其在食品添加剂以及功能性食品的开发应用进展进行介绍。     

谷子的营养功能特性与加工研究进展

综述谷子的资源和分布情况,综合介绍谷子的营养和功能性成分的种类和含量,尤其是小米的优势营养成分和特性功能成分如小米的维生素B_1和B_2、维生素E、硒、多酚类、活性蛋白质、不饱和脂肪酸、谷维素等,介绍传统小米食品和国内外研究小米的现状,以期望能对同行有所帮助。     

粮谷及其发芽物质变化研究进展

粮谷类特别是全谷物食品富含多种营养物质和生物活性物质,而发芽谷物因其营养价值提高、功能成分富集以及原有害物质或抗营养物质降低或消除等多种有利变化,引起了国内外广泛关注并成为研究热点。本文重点综述了燕麦、荞麦和黑小麦等三种特色粮谷类种子营养物质及活性物质研究进展,并就其发芽过程中各种物质变化进行了探讨分析,以其为粮谷及其芽类功能食品研发提供借鉴参考。     

Effects of soybean (Glycine max) germination on biologically active components, nutritional values of seeds, and biological characteristics in rats

We briefly reviewed the effects of soybean germination on biologically active components, nutritive value of seed and biological characteristics in rats. The purpose of this review is to evaluate the effects of soybean germination on nutritional values of seeds and the potential importance for the use of germinated soybeans, from a contemporary conception, in food preparation as well as on soybean possible influence in optimal health. Germination induced a substantial increase in the content of saponin, oestrogenic compounds and almost all phytosterols, particularly beta-sitosterol of seeds. Lecithin content increased slightly and gradually during germination process. Lipase and alpha-galactosidase activities increased whereas lipoxygenase activities reduced after a short period of germination (< or = 72 h). Therefore, the substantial odour and flavour scores of germinated soybean flour were improved. Germinated seeds were also beneficial to heat penetration, their thermolabile antinutritional factors were easier to inhibit than those of dry beans, also the seeds did not require a long cooking time to be palatable. Duration of the germination process greatly influenced the nutritional value and palatability of seeds and biological characteristics in rats. In rat bioassay, one-day germination of soybeans induced a significant increase of daily body weight gain, daily protein intake in rats and protein efficiency ratio (PER) of seed meal. Palatability of seeds was also improved whereas a 5-day germination resulted in a decrease of PER of seed meal (less than the value of unheated seeds) and induced thyroid enlargement in rats. A vapour thermal treatment (100 degrees C, 20 min) eliminated thyroid-active agents and improved PER of seed meal, food intake and final weight of rats. Well prepared germinated soybeans can be used as a good alternate to animal proteins for more balanced nutritional diet. Development of food products from germinated soybean may be another way to further increase the versatility and utility of soybeans for both developing and industrialized countries, as germination induced the modification of certain specific biologically active components, palatability and nutritive value of seeds.     

Nutrients and antinutritional factors in faba beans as affected by processing

 The influence on the nutrients content (soluble sugars, starch, dietary fibre and calcium) and antinutritional factors (α-galactosides and phytic acid) of faba beans (Vicia faba, L. major) of soaking in different solutions (distilled water, citric acid, and sodium bicarbonate solutions), cooking the presoaked seeds, dry-heating and germination have been studied. Soaking brought about a decrease in starch, sucrose, fructose, α-galactoside, dietary fibre and calcium content. Glucose was detected in soaked faba beans and soaking did not modify the phytic acid content. Cooking the presoaked faba beans produced a slight decrease in starch, and caused a general drop in α-galactosides, dietary fibre, calcium and phytic acid, with the exception of seeds presoaked in sodium bicarbonate in which cooking did not cause any appreciable changes in comparison with the unprocessed faba beans. Germination caused a sharp reduction in α-galactoside and phytic acid content after 6 days, whilst starch and dietary fibre decreased slightly. Calcium, however, enjoyed a slight increment during germination which was related to the decrease in the content of hemicellulose and phytic acid. Dry-heating caused a noticeable reduction in all the nutrients and antinutritional factors investigated. Of all the treatments studied, germination appears to be the best processing method to obtain nutritive faba bean flour, since it caused a minor decrease in starch content (15% loss), the largest α-galactoside and phytic acid removal (94% and 45%, respectively) and provided an appreciable amount of dietary fibre. Received: 21 December 1997 / Revised version: 19 February 1998     

不同预处理方法对豆浆中抗营养因子的影响

豆类中除营养成分外也含有多种抗营养因子,制作豆浆时不同预处理方法可能影响到豆浆中抗营养因子的残留量。本文就浸泡、萌发和去皮3种不同预处理方法对豆浆中胰蛋白酶抑制剂、植酸、单宁等抗营养成分的影响进行综述。与干豆制浆相比,浸泡和萌发处理均可降低所制豆浆中抗营养因子的含量,其中萌发大豆处理去除抗营养因子的效果最佳。     

Effects of Germination on the Nutritional Properties,Phenolic Profiles,and Antioxidant Activities of Buckwheat

Germination is considered to be an effective process for improving the nutritional quality and functionality of cereals. In this study, changes of nutritional ingredients, antinutritional components, chemical composition, and antioxidant activities of buckwheat seeds over 72 h of germination were investigated, and the reasons for these changes are discussed. With the prolonged germination time, the contents of crude protein, reducing sugar, total phenolics, total flavonoids, and condensed tannins increased significantly, while the levels of crude fat, phytic acid, and the activity of trypsin inhibitor decreased. Phenolic compounds, such as rutin, vitexin, isovitexin, orientin, isoorientin, chlorogenic acid, trans‐3‐hydroxycinnamic acid, and p‐hydroxybenzoic acid increased significantly during the germination process, which may be due to the activation of phenylalanine ammonialyase. The improvement of flavonoids led to significant enhancement of the antioxidant activities of germinated buckwheat. Germinated buckwheat had better nutritional value and antioxidant activities than ungerminated buckwheat, and it represented an excellent natural source of flavonoids and phenolic compounds, especially rutin and C‐glycosylflavones. Therefore, germinated buckwheat could be used as a promising functional food for health promotion.     

Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan

Germination is a method that can modify the presence of nutrients and antinutrients in legume seeds. In this study, the changes in trypsin inhibitors activity (TIA), phytic acid, tannins, ascorbic acid, thiamine, protein digestibility and minerals in germinated black beans (Phaseolus vulgaris L.), white beans (Phaseolus vulgaris L.) and pigeon beans (Cajanus cajan L. Millsp) were evaluated. The ungerminated grains were analysed as control. A significant decrease in the content of TIA of pigeon beans (19.2%), white beans (52.5%) and black beans (25%) was observed. The reduction of phytic acid was more than 40% for the three grains germinated; for the tannins, the reduction was of 14.3% for pigeon beans, 19% for black beans and 36.2% for white beans. Germination increased the protein digestibility in a 2-4% range, and also increased the ascorbic acid by 300% for white beans, by 33% for black beans and by 208% for pigeon beans. The thiamine content increased more than 26.7%. Germination affected the mineral content erratically, depending more on the grain and the type of mineral. These variations in the content of nutrients and antinutrients of the germinated grains are attributed to the joint effect of the germination and previous soaking the grains were subjected to.     

豆类种子及萌发过程中功效性成分研究概述

豆类种子及其萌发后形成的芽苗菜富含多种生物活性成分,本文综述近几年有关大豆、绿豆、红小豆、蚕豆、豌豆等多种豆类种子及其萌发过程中酚类、大豆异黄酮、γ-氨基丁酸和左旋多巴等功能性成分的研究,分别从结构与种类、植物体内合成途径、保健功能和代谢过程中的变化规律等方面对这些功能成分进行了综述,为豆类芽苗菜功能保健产品开发提供理论借鉴与技术参考。     

Effect of Germination on Chemical Composition,Biochemical Constituents and Antinutritional Factors of Soya Bean (Glycine max) Seeds

The published scientific data concerning the effects of germination on chemical composition, biochemical constituents and anti-nutritional factors of soya bean are reviewed. The amino acid profile did not change to a great extent; only a noticeable increase in aspartic acid was observed whereas there was a gradual decrease in the available lysine level and lipid content as germination progressed. Both the total protein content and the nonprotein nitrogen increased after 5 days of germination. Dietary fibres are partially degraded in germinated seeds. Germinated soya bean is an excellent source of ascorbic acid and riboflavin. Niacin contents increased distinctly after germination. Germination induced a reduction in lipase inhibitor activity. The galactosyl oligosaccharides drastically decreased in germinated seeds. After 4 days of germination, the activity of certain lectins decreased to 4% of that of ungerminated soya beans. The phytic acid in the seeds was degraded by the phytase activated during germination, thus increasing the availability of the minerals present in the germinated seeds. Germination can degrade both Kunitz soya bean trypsin inhibitor and the major Bowman–Birk soya bean trypsin inhibitor; the degradation is enhanced, if germination process lasts more than 4 days. © 1997 SCI.     

Protein quality of germinated Phaseolus vulgaris

Advantages of seed germination consist of an increase in the bioavailability of proteins as well as the change in the antinutritional factors which limit their utilization. Throughout this work, the effects of germination and cooking after germination on the protein in black and white beans (Phaseolus vulgaris) were evaluated. Antinutritional factors that affect the utilization of such protein were also assessed. The amounts of protein, available lysine, tannins, PER, and protein digestibility in vitro and apparent, of beans germinated and germinated-cooked were quantified. The germination significantly (p≤0.05) increased the content of proteins, inactived trypsin inhibitors, and raised the available lysine. Germination and cooking completely inactivated the trypsin inhibitors, which became lysine less available, decreased tannins, and increased protein digestibility and PER value. Differences between black and white beans were observed and attributed to variations in structure, composition, and varieties, among other factors. Cooking complements the effect of germination by improving the protein quality of P. vulgaris and increasing its bioavailability for the human consumption.     

Optimal soaking conditions and addition of exogenous substances improve accumulation of γ-aminobutyric acid (GABA) in germinated mung bean (Vigna radiata)

Germinated mung beans have been widely used as fresh vegetable or processed healthy food due to their high amounts of bioactive and nutritional compounds, including γ-aminobutyric acid (GABA). The objectives of this study were to investigate the effects of different soaking conditions (temperature, ratios of seeds to water, soaking time, pH, addition of L-glutamic acid (L-Glu) or gibberellic acid (GA3)) and germination time on accumulation of GABA in the germinated mung bean seeds. The mung bean seeds, soaked at 40°C for 4 h with ratio of seeds to water of 1:4 (g mL⁻¹) and then germinated for 7 h, accumulated higher amount of GABA than other soaking conditions and germination time. The addition of GA3 (0.30 mg L⁻¹) or L-glu (1,000 mg L⁻¹) or acidifying to pH 5.5 of the soaking water had high impact on the GABA accumulation. Among them, the soaking water with pH 5.5 was more effective than adding with the L-Glu or GA3 in the production of GABA (1677 mg/kg powder) and essential amino acids (16.56 g/100g powder) in the germinated mung bean seeds. The findings of this study provide useful information to produce GABA-enriched and healthy foods from mung beans.     

发芽豆类组分变化及营养特性

该文对豆类在发芽过程中营养品质变化进行综述,主要包括豆类蛋白质、脂类、维生素、抗营养因子及功能性成分等方面变化。