浸泡和发芽处理对全籽粒燕麦中蛋白质、氨基酸和矿物质特性的影响  

Effect of soaking and germination treatment on characteristics of protein, amino acid and minerals in whole-grain oats

作　　者：邵玉芳[1] 苑学霞[2] 邵世勤[1] SHAO Yu-fang YUAN Xue-xia SHAO Shi-qin(Labotory of Analysis and Testing, Collge of Life Science, Inner Mongolia Agricultural University, Hohhot 010018, Ineer Mongolia, China Institute of Agricultural quality standards and testing technology, Shandong Academy of Agricultural Sciences, Jinan 250100, Shandong, China)

机构地区：[1]内蒙古农业大学生命科学学院测试分析室,内蒙古呼和浩特010018 [2]山东省农业科学院农业质量标准与检测技术研究所,山东省食品质量与安全检测技术重点实验室,山东济南250100

出　　处：《粮食与油脂》2017年第8期75-80,共6页Cereals & Oils

摘　　要：研究浸泡和发芽处理对全籽粒燕麦中蛋白质、氨基酸、矿物质含量及生物可给率的影响。结果显示:在发芽24 h时蛋白质的含量最高达到5.50 g/100g;而游离态氨基酸的含量呈现出逐渐上升的趋势,在发芽84 h时达到602.85 mg/100g。SDS-PAGE凝胶电泳显示:清蛋白的含量逐渐增高,主要表现为38.47 k Da亚基相对含量的增加;球蛋白中18.21、36.08 k Da亚基含量呈峰型变化,发芽24 h处达到顶峰;醇溶蛋白含量在浸泡和发芽过程中无明显变化。浸泡和发芽处理后燕麦中钙和铁的含量差异显著(P<0.05)。体外消化透析-原子吸收分光光度法分析表明,发芽处理后燕麦中钙和铁的生物可给率显著增加(P<0.05)。The effects of soaking and germination treatment on content of protein, amino acid, minerals and bioaccessibility in whole-grain oat were studied. The results showed that protein content reached the highest value of 5.50 g/100g after 24 h of germination. However, free amino acid content showed a rising trend, and the highest value achieved 602.85 mg/100g after 84 h of germination. Gel electrophoresis （SDS-PAGE） showed albumin content gradually increased, mainly manifested as the increase of the relative content of 38.47 kDa subunit. The content of globulin showed peak variation trend, and 18.21 kDa and 36.08 kDa subunit in globulin reached peak value at 24 h of germination in the whole process. The content of alcaohol-soluble protein had no obvious change in the whole process. The content of calcium and iron in whole-grain oats after soaking and germination showed significantly difference （P〈0.05）. Moreover, in vitro digest dialysis-atomic absorption spectrometry analysis showed that germination significantly increased the bioaccessibility of calcium and ferrum in whole-grain oats （P〈0.05）.

关 键 词：燕麦 发芽 生物可给率 

分 类 号：TS201.4[轻工技术与工程—食品科学]