食品工业科技2018，Vol.39Issue(6)：38-42,5.DOI:10.13386/j.issn1002-0306.2018.06.007
发芽对黑大麦游离氨基酸及其他营养成分的影响
Effects of germination on free amino acids and other nutrients in black barley
蒋芮 1李雅婷 1欧阳鹏凌 1余满堂 2李启莲 2宋立华1
作者信息
- 1. 上海交通大学农业与生物学院食品科学与工程系,上海200240
- 2. 丰泽华绿色生态农业合作社,青海西宁810000
- 折叠
摘要
Abstract
Black barley is a nutritious grain with great commercial value.Germination will lead to the changes in the composition of cereal food.In present study,the optimal germination process conditions of black barley were established firstly.The effects of germination on the contents of free amino acids,proteins,fats,starch,dietary fiber and vitamin B1 and B2 in black barley were determined on the basis of optimal germination process.The results showed that the optimum germination condition were as follows:the germination rate of black barley reached the highest level(62.14％)after cultivated for 48 h at 15 ℃.The contents of free amino acids,proteins,starch,insoluble dietary fiber,total dietary fiber,vitamin B1,B2,calcium,iron and manganese significantly increased after 72 h germination (p ＜ 0.05),while the soluble dietary fiber content significantly decreased (p ＜ 0.05).Germination could significantly improved the nutritional value of black barley.关键词
黑大麦/发芽/游离氨基酸/营养素Key words
black barley/germination/free amino acids/nutrients分类
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蒋芮,李雅婷,欧阳鹏凌,余满堂,李启莲,宋立华..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):38-42,5.
