现代食品科技2019，Vol.35Issue(6)：17-23,7.DOI:10.13982/j.mfst.1673-9078.2019.6.003
藜麦发芽过程中蛋白质与皂苷及淀粉消化特性的变化规律
Changes in Protein, Saponin Content and Starch Profiles of Quinoa (Chenopodium quinoa Willd) Seeds during Germination
摘要
Abstract
Germination is an effective processing method to improve the texture and nutritional value of cereals.This study aimed to investigate changes in protein,saponin content and starch profiles of quinoa seeds during germination.Results showed that the crude and soluble protein content of quinoa seeds increased significantly by 5.38％ and 17.55％ during germination.As the germination time gradually increased,the total starch,amylose and amylopectin content decreased by 25.95％,4.86％ and 29.53％,respectively,while the reducing sugar content increased significantly by 26.60％.In addition,germination process significantly improved the in vitro starch digestibility of quinoa seeds.The percentage contents of rapidly digestible starch (RDS),slowly digestible starch (SDS) and resistant starch (RS) were 38.45％,43.64％ and 17.90％ in raw quinoa seeds,respectively.The RDS increased significantly to 53.46％ after germination for 48h,while SDS and RS decreased to 40.42％ and 6.11％,respectively.Moreover,the total saponin content of quinoa seeds increased significantly by 16.46％ after germination.Therefore,germinated quinoa seeds have better nutritional value and digestibility,and can be used as functional food ingredient for human healthy.关键词
藜麦种子/发芽/蛋白质/皂苷/淀粉消化性Key words
quinoa seeds/germination/protein/saponin/starch digestibility引用本文复制引用
韩雅盟,池建伟,马永轩,贾诩超,范三红,刘磊..藜麦发芽过程中蛋白质与皂苷及淀粉消化特性的变化规律[J].现代食品科技,2019,35(6):17-23,7.基金项目
The National Key Research Project of China (2016YFD0400702-2 & 2018YFD0401003-05) （2016YFD0400702-2 & 2018YFD0401003-05）
The Group Program of Natural Science Foundation of Guangdong Province (2016A030312001) （2016A030312001）
The Guangdong Provincial Science and Technology Project (2017B090907022) （2017B090907022）
