发芽谷物研究进展  

Research progress of germinated grain

作　　者：吕俊丽[1] 王国泽[1] 游新勇[1] 

机构地区：[1]内蒙古科技大学数理与生物工程学院,内蒙古包头014010

出　　处：《粮食与油脂》2014年第2期5-7,共3页Cereals & Oils

摘　　要：谷物种子发芽过程中,会产生一系列生理生化变化,一些功能成分如γ–氨基丁酸、游离氨基酸、酚类物质的含量将会提高,从而提高谷物的功能活性。该文结合国内外有关发芽谷物的研究,分别对糙米、豆类、燕麦、薏米4种谷物在发芽过程中营养成分的变化进行综述,从而为谷物深度利用提供依据。During germination process,cereal seed will produce a series of physiological and biochemical changes. Some function components such as γ-aminobutyric acid,free amino acids and phenols were increased,so the functional activities of grain were improved. According to the domestic and foreign studies on the germination of grains,we made a review on the changes of nutritional compositions in brown rice,beans,oats,coix seeds,respectively,during germination process,which will provide a basis for the depth using of grain.

关 键 词：发芽 谷物 营养成分 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]