花生发芽过程中主要生理指标及蛋白质代谢变化  

Changes of Physiological Indicators and Protein Metabolism during Peanut Germination

作　　者：张浩[1] 张雅君[1] 丁艳[1] 李广胜 陈沁滨 韩永斌[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095 [2]南京农垦生物技术有限公司,江苏南京210000

出　　处：《食品科学》2013年第19期311-316,共6页Food Science

基　　金：江苏省优势学科建设工程资助项目(2012BAD28B01);南京市321引进计划项目;南京市江宁区科技创新专项基金项目

摘　　要：研究花生品种“百日红”（Arachis hypogaea L.）不同发芽阶段的主要生理生化变化和蛋白质降解变化。结果显示：发芽96h时，花生发芽率为98.33%，芽长达到67.59mm；发芽过程中，花生干物质含量呈现下降的趋势，发芽0～48h和60～84h干物质含量下降很快，48～60h和84～96h时干物质含量变化不显著（P＞0.05）；呼吸强度整体呈上升的趋势，发芽12～24h时呼吸强度出现急剧增加，之后增加幅度逐渐变小，并趋于稳定；发芽过程中可溶性糖在发芽36h和84h时分别出现最小值和最大值，是未发芽种子含量的80.75%和121.24%；可溶性蛋白含量呈现先降低后增加的趋势，发芽48h时达到最小值，比未发芽时降低了79.07%；多肽和游离氨基酸的含量呈上升趋势，在发芽96h后，多肽和游离氨基酸含量与未发芽时相比分别增加了1.18倍和6.33倍，其中人体必需氨基酸含量增加了7.18倍，由28.69%增加为32.02%，限制性氨基酸如苏氨酸和蛋氨酸的含量分别增加了6.88倍和9.27倍，但未检测出色氨酸，表明发芽可改善氨基酸组成，部分提高花生蛋白的营养价值；发芽0～96h蛋白酶和肽链内切酶活力逐渐增大，其中肽链内切酶活性在发芽84h达到最大值；各指标相关性分析表明花生发芽过程中主要生理变化对花生内源蛋白酶的影响很大，进而影响蛋白质的代谢。In this study, the peanut variety BaiRiHong （Arachis hypogaea L.） was selected to investigate the changes of main physiological reactions and protein during germination. The results showed that the germination percentage was 98.33% and the average shoot length was 67.59 mm after 96 hours of germination. The content of dry matter showed an decreasing tendency： it decreased rapidly within the first 48 hours and from the 60th to the 84th hours while the changes were not significant （P 〉 0.05） within these hours： the 48th to the 60th hours and the 84th to the 96th hours. The respiration intensity tended to increase, that is, the increase was sharp between the 12th and the 24th hours, then slow and reached a pleatau. The soluble sugar content reached minimum and maximum at the 36th and the 84th hour, respectively, which was 80.75% and 121.24% of non-germinated control. The soluble protein content followed a decrease-increase-decrease pattern and reached its minimum value at the 48th hour, which was 79.07% lower than that of non-germinated control. The contents of peptides and free amino acids showed an increasing tendency, and at the 96th hour were elevated 1.18 and 6.33 times, among which the human essential amino acid content increased 7.18 times while the proportion in total amino acids changed from 28.69% to 32.02%. The contents of the limiting amino acids Thr and Met increased 6.88 and 9.27 times while Try was not detected. These results showed that this germination process could alter the amino acid composition and improve the nutritional quality of peanut protein. The activities of protease and endopeptidase increased steadily throughout the germination period while the latter enzyme reached its maximum at the 84th hour. Correlation analysis of various parameters revealed that the major physiological changes led to a considerable effect on peanut endogenous protease and thus, affected protein metabolism.

关 键 词：花生 发芽 生理指标 蛋白质 代谢变化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]