发芽对黑糯玉米营养成分、热能变化和蛋白质消化率的影响 |
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引用本文: | 张钟,叶华,孙青月. 发芽对黑糯玉米营养成分、热能变化和蛋白质消化率的影响[J]. 中国粮油学报, 2009, 24(10) |
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作者姓名: | 张钟 叶华 孙青月 |
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作者单位: | 张钟(安徽科技学院,凤阳,233100;茂名学院,茂名,525000);叶华,孙青月(安徽科技学院,凤阳,233100) |
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基金项目: | 国家科技部农业科技成果转化资金项目,安徽省教育厅省级重点项目 |
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摘 要: | 以黑糯玉米为原料,研究了不同发芽时段黑糯玉米的营养成分、热能、蛋白质消化率的变化情况.结果表明:黑糯玉米发芽前后脂肪、淀粉、还原糖、粗纤维及矿物质都有明显的变化,并且随着发芽时间的不断延长,粗蛋白、还原糖、γ-氨基丁酸及矿物质Fe、Mn、Cu、Zn、Se都呈显著上升,淀粉、脂肪、粗纤维、植酸含量明显下降,维生素B1、B2、VE含量显著增加.16种氨基酸中有14种在发芽后含量增加,发芽后热能降低,蛋白质消化率明显提高.
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关 键 词: | 发芽黑糯玉米 营养成分 热能变化 蛋白质消化率 |
Influence of Germination to Nutrition Ingredient Heat Energy and Protein Digestion Rate of Black Glutinous Corn |
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Abstract: | Taking black glutinous corn as raw material, the change of nutritional ingredient, heat energy, and protein digestion rate of black glutinous corn germinated for different interval of 12 h, 24 h and 36 h were studied. Results; Crude fat, starch, deoxidizing sugar, crude fiber and mineral substances (Fe, Mn, Cu, Zn, Se) all change obviously after germination. Along with germination time extending, crude protein, deoxidizing sugar, γ - amino -butyric acid and mineral substances Fe, Mn, Cu, Zn, Se all significantly increase; starch, crude fat, crude fiber and phytic acid content obviously drop; and the contents of vitamin B_1、vitamin B_2, and VE obviously increase. 14 kinds of amino acids among all 16 kinds increase after germination. The rate of protein digestion is enhanced, while the heat energy declines after germination. |
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Keywords: | germinated black glutinous corn nutritional ingredient heat energy change protein digestion rate |
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