绿豆发芽方法对营养成分与加工影响的研究进展  

Research Progress of Mung Bean Germination

作　　者：王蔓 付欣[2] 鲁明 WANG Man;FU Xin;LU Ming(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161

出　　处：《食品科技》2022年第5期108-113,共6页Food Science and Technology

基　　金：国家重点研发计划项目子课题(2020YED1001404-01-01)。

摘　　要：豆类种子萌发成芽菜类食品是当今的研究热点,其萌发具有巨大的潜力。从一颗种子萌发成芽会发生一系列的变化,如黄酮、多酚、Vc、蛋白质等营养物质会有所增加,而胰蛋白酶抑制剂、植酸等抗营养因子会发生下降的趋势。文章主要总结近几年来关于绿豆发芽的研究情况,阐述绿豆种子萌发过程中营养物质的变化以及各种辅助绿豆发芽的方法,进而为推动和促进绿豆萌发研究提供理论参考。Bean seed germination into sprout food is a research hotspot nowadays.Its germination has great potential.A series of changes will occur from germination into sprouts from a sead,such as flavonoids,polyphenols,Vc,protein and other nutrients will increase,while anti nutritional factors such as trypsin inhibitors and phytic acid will decrease.This paper mainly summarizes the research on mung bean germination in recent years,expounds the changes of nutrients in the process of mung bean seed germination and various methods to assist mung bean germination,so as to provide theoretical reference for promoting the experimental research of mung bean germination.

关 键 词：绿豆芽 营养成分 萌发 深加工产品 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]