鹰嘴豆发芽过程中部分营养成分的变化规律

采用国家标准规定的方法,研究鹰嘴豆发芽过程中蛋白质、氨基酸、核黄素、异黄酮、膳食纤维的变化规律。结果表明,鹰嘴豆在发芽过程中蛋白质含量不断下降,由未发芽时的18.42%降低至第9天的13.50%。鹰嘴豆氨基酸的组成中,天冬氨酸、谷氨酸、精氨酸含量较多。在发芽过程中,谷氨酸和精氨酸含量有所下降,谷氨酸含量由未发芽时的3.50%下降为第9天的3.10%；精氨酸含量由未发芽时的2.25%下降为第9天的1.72%；天冬氨酸含量则不断上升,由最初的2.51%上升至第9天的4.73%。异黄酮在鹰嘴豆中含量丰富,在发芽过程,其含量由最初的106.44mg/100g,上升到第9天的806.00mg/100g；核黄素含量也由发芽前的1.44mg/100g上升至第7天的1.85mg/100g；可溶性膳食纤维含量显著提高,不溶性膳食纤维含量呈下降趋势。通过对鹰嘴豆发芽前后营养成分变化对比的研究,希望为鹰嘴豆功能食品的开发和利用提供理论依据。

Changes in Some Nutritional Compositions During Germination of Chickpea

Effects of germination process on the protein, amino acids, riboflavin, isoflavone, and dietary fibre contents of chickpeas. The results showed that the protein contents decreased from 18.42% to 13.50% on the 9th day. Aspartic acid, glutamic acid and arginine acid were main amino acids in chickpeas. Fermentation process decreased the glutamic acid and arginine acid contents. The glutamic acid content decreased from 3.50% to 3.10% on the 9th day. The arginine acid content decreased from 2.25% to 1.72% on the 9th day. The aspartic acid content increased from 2.51% to 4.73% on the 9th day. During the germination process, the content of isoflavone showed a remarkable increasing from 106.44mg/100g to 806.00mg/100g on the 9th day. The content of riboflavin showed an increasing trend from 1.44mg/100g to 1.85mg/100g on the 7th day. The content of soluble dietary fibre increased significantly, while the content of insoluble dietary fiber decreased during the germination. The study could provide a basis for the development and utilization of chickpea''s function food.