发芽对裸燕麦营养品质的影响

发芽是一种有效提升谷物营养特性的绿色加工方法,为了进一步改善裸燕麦的营养价值,研究了不同发芽时间处理对裸燕麦营养品质的影响。研究结果显示,发芽对蛋白质含量无影响,但能提升裸燕麦内源淀粉酶及脂肪酶活性,造成脂肪含量显著下降及淀粉颗粒形貌改变。游离氨基酸含量随发芽时间增加呈先下降后上升的趋势,且氨基酸组成中谷氨酸、丝氨酸显著降低,丙氨酸、甲硫氨酸、异亮氨酸显著增加。体外模拟消化结果显示,发芽能显著改变淀粉、蛋白质及脂肪的消化特性,相比于0 d,发芽1 d的裸燕麦还原糖释放量下降17.95 mg/g,蛋白质水解度提升14.23%,脂肪酸释放量下降29.73 μmol/g。综合上述研究结果,发芽1 d的裸燕麦是一款具有低升糖、低脂肪消化和高蛋白利用的营养产品,本研究为裸燕麦提质增效开发与研究提供了新思路。

Effect of germination on nutrition quality of naked oat

Germination is an effective and sustainable processing method in enhancing nutrition quality of cereals. In order to improve the nutritional value of naked oat, the effect of germination time on oat quality was investigated in this study. The results showed that germination didn''t have effect on protein content. However, germination could activate endogenous lipase and amylase, which led to the decrease of lipid content and the changes of the micromorphology. The contents of free amino acids decreased first and then increased with the extension of germination time. Additionally, germination changed the amino acid components of the oat, resulting in the decreases of glutamic acid and serine, and the increases of alanine, methionine and leucine. Gastrointestinal simulation in vitro showed that germination could change the digestion properties of oat starch, protein and lipid. Compared with the 0-day germinated oat, the releasing content of reducing sugar declined as 17.95 mg/g lower, the degree of protein hydrolysis increased as 14.23%, and the releasing content of fatty acid was 29.73 μmol/g lower than the 1-day germinated oat, respectively. Based on the results above, we found that 1-day germinated oat had the advancements of lower GI value and lipid digestion and higher protein digestion, and our study could provide proper methods in promoting the processing and utilization of naked oats.