鹰嘴豆萌发过程中营养成分和抗营养因子的变化规律

doi:10.7506/spkx1002-6630-201123026

食品科学 ›› 2011, Vol. 32 ›› Issue (23): 134-138.doi: 10.7506/spkx1002-6630-201123026

鹰嘴豆萌发过程中营养成分和抗营养因子的变化规律

肖俊松1，吴华2,*，张亚歌2

1.北京工商大学食品添加剂与配料北京高校工程研究中心，北京市食品风味化学重点实验室 2.华中农业大学园艺植物生物学教育部重点实验室

出版日期:2011-12-15 发布日期:2011-12-21
基金资助:
北京市委组织部优秀人才项目(19000530855)；北京工商大学青年基金项目(10900101007)

Changes in Nutritional Composition and Antinutritional Factors during the Germination Process of Chickpea (Cicer arietinum L.)

XIAO Jun-song 1，WU Hua2,*，ZHANG Ya-ge2

1. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China；2. Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China)

Online:2011-12-15 Published:2011-12-21

摘要/Abstract

摘要： 鹰嘴豆在22℃萌发1～6d，研究其在萌发过程中淀粉、可溶性糖、蛋白质、各种氨基酸以及作为抗营养因子的总酚和植酸含量的变化规律。结果表明：鹰嘴豆萌发过程中淀粉含量不断下降，由初始42.60%下降到第6天的30.45%；可溶性糖含量由初始的11.56%急剧降到了第2天的6.06%，之后又缓慢增加，第6天增加至7.80%；蛋白质含量由最初的20.92%增加到第6天的25.71%。鹰嘴豆氨基酸组成以天冬氨酸、谷氨酸、精氨酸为主，含硫氨基酸(蛋氨酸和半胱氨酸)含量比较低。萌发过程中，天冬氨酸、苯丙氨酸和酪氨酸含量有显著增加，而两种含硫氨基酸含量显著降低。总酚含量由初始的0.78‰降低至第6天的0.55‰，植酸含量从最初的1.29%降至第6天的0.67%。萌发过程中鹰嘴豆各营养成分和植酸的含量发生了较显著的变化，其中植酸和总酚的含量下降，增加了鹰嘴豆的生物可利用度。

关键词: 鹰嘴豆, 萌发, 淀粉, 蛋白质, 氨基酸, 总酚, 植酸

Abstract: During the germination process of chickpeas at 22 ℃ for 1－6 days, the changes in the contents of starch, soluble sugars, proteins, amino acids and antinutritional factors including total phenolic compounds and phytic acid were determined. Our results showed that during the germination process, the content of starch revealed a decreasing trend from the initial 42.60% to 30.45% on the 6th day. The content of soluble sugars decreased quickly from the initial 11.56% to 6.06% on the 2nd day, and then increased slowly to 7.80% on the 6th day. The content of protein increased from the initial 20.92% to 25.71% on the 6th day. Aspartic acid, glutamic acid and arginine were found to be the major amino acids in chickpeas with a low content of sulfur-containing amino acids such as methionine and cystine. During the germination process, the contents of aspartic acid, phenylalanine and tyrosine exhibited a significant increase, while methionine and cystine decreased remarkably. The content of total phenolics decreased from the initial 0.78‰ to 0.55‰ on the 6th day, and the content of phytic acid declined from the initial 1.29% to 0.67% on the 6th day. In conclusion, the germination of chickpea can result in a remarkable change of nutritional composition, and an obvious decrease of total phenolics and phytic acid, promoting the bioavailability of chickpeas.

Key words: chickpea, germination, starch, protein, amino acid, total phenolics, phytic acid

中图分类号:

TS255.36

肖俊松，吴华，张亚歌. 鹰嘴豆萌发过程中营养成分和抗营养因子的变化规律[J]. 食品科学, 2011, 32(23): 134-138.

XIAOJun-song，WUHua，ZHANGYa-ge. Changes in Nutritional Composition and Antinutritional Factors during the Germination Process of Chickpea (Cicer arietinum L.)[J]. FOOD SCIENCE, 2011, 32(23): 134-138.

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鹰嘴豆萌发过程中营养成分和抗营养因子的变化规律

Changes in Nutritional Composition and Antinutritional Factors during the Germination Process of Chickpea (Cicer arietinum L.)

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