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发芽:一种强大的方法来改善白色和红色麦粒的营养,功能和分子特性

Cagla Kayisoglu¹, Ebrar Altikardes², Nihal Guzel²

¹Scientific Technical Application and Research Center, Hitit University, 19030 Çorum, Türkiye.

Foods (Basel, Switzerland)

|March 13, 2024

概括

七天发芽的红色和白色可以增强营养价值和健康益处. 这一过程增加了蛋白质,脂质,纤维和含量,同时减少了反营养因素.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
营养科学营养科学

背景情况:

(Sorghum bicolor) 是一种重要的谷物谷物,具有重要的营养潜力.
了解发芽对的特性的影响对于优化其使用至关重要.
谷物中的反营养因素可能会限制营养素的生物可用性.

研究的目的:

研究发芽对红色和白色的营养和功能性质的影响.
为了评估在发芽期间巨量营养素,矿物质,纤维,素和含量的变化.
评估发芽对的分子结构和反营养因素的影响.

主要方法:

谷 (红色和白色品种) 的发芽时间长达7天.
用富里埃转换红外光谱法 (FT-IR) 来分析分子结构的变化.
使用扫描电子显微镜 (SEM) 可视化结构修改.
进行了近似分析,矿物质含量测定和总含量 (TPC) 测定.

主要成果:

发芽增加了蛋白质和脂质含量,同时降低了粉含量.
白色显示和的含量增加,而红色显示矿物质含量减少.
发芽显著增加了红色和白色的纤维,素和总含量 (TPC).
FT-IR分析显示,在发芽24小时后的白色和发芽4天后的红色中,分子结构发生了显著的变化.

结论:

发芽显著改善了红色和白色的营养特征和功能特性.
七天的发芽期通过增加有益的化合物,对的健康益处产生积极影响.
发芽有效地减轻了反营养因素,并提高了谷的整体质量.

关键词:

在FT-IR中,使用的是FT-IR.这就是SEM SEM.生物活性化合物生物活性化合物发芽发芽发芽是一个过程.土双色球是一种双色球.

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