发芽处理对蚕豆主要成分和γ-氨基丁酸的影响  

Effects of Germination on Major Components and GABA in Broad Bean

作　　者：王婷婷[1] 刘嘉坤[2] 李岩[1] WANG Ting-ting LIU Jia-kun LI Yan(Department of Food Engineering, Luohe Vocational Technology College, Luohe 462000, Henan, China Pharmacy Department, Cangzhou Medical College, Cangzhou 061000, Hebei, China)

机构地区：[1]漯河职业技术学院食品工程系,河南漯河462000 [2]沧州医学高等专科学校药学系,河北沧州061000

出　　处：《食品研究与开发》2017年第1期6-9,共4页Food Research and Development

摘　　要：研究了酸性低氧胁迫和非胁迫条件下,蚕豆发芽过程中主要营养成分的变化,以及γ-氨基丁酸(GABA)的富集情况。结果表明:随着发芽时间的延长,胁迫和非胁迫条件下发芽5.5 d后,蚕豆蛋白含量分别提高了18%和3%,淀粉含量降低了19%和22%,还原糖分别比发芽前提高了157%和63%。胁迫条件下蚕豆GABA含量是原料的49.26倍,非胁迫条件下没有显著差异。因此,可以将酸性低氧胁迫下发芽的蚕豆用于生产富含GABA保健食品,可以显著蚕豆的经济价值。The variation of major ingredients and the concentration of GABA during the process of broad bean germination under conditions with and without the acidic hypoxia stress effect were studied. The experiments showed that,when the broad bean germination reaches 5.5 d,comparing the situation with and without the stress effect,the total amount of protein was up by 18 % and 3 %,starch content was down by 19 % and 22 %,and the reducing sugar increased by 157 % and 63 %,respectively. Besides,with the stress effect,the content of GABA was 49.26 times higher than the raw material,but there was no striking difference without the stress effect. Therefore,the study shows that,the acidic hypoxia stress effect can be applied to the process of broad bean germination,in order to producing health food rich in GABA,greatly enhancing the economic value of broad bean.

关 键 词：蚕豆 发芽处理 主要成分 GABA 影响 

分 类 号：S643.6[农业科学—蔬菜学]