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释放发芽小麦的潜在改善健康的特性

Reihaneh Abdi¹, Wei Cao², Iris J Joye¹

¹Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.

|July 6, 2024

概括

小麦发芽会增加有益的化合物和抗氧化剂,同时显著减少有害烯胺的前体阿斯巴拉金 (Asn). 这一过程提高了小麦的质量.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
农业科学农业科学

背景情况:

发芽增强了营养物质的生物可用性和谷物中的生物活性化合物生产.
小麦发芽研究对氨酸氨基酶 (PAL) 活性和谷氨水平的影响尚未得到充分研究.
减少阿斯巴拉金 (Asn) 是由于其作为制品中的烯胺前体的作用而至关重要的.

研究的目的:

为了研究小麦发芽的健康益处.
分析小麦发芽期间氨酸氨基酶 (PAL) 活性,抗氧化剂,基,阿斯巴拉金 (Asn) 和谷氨的变化.
评估小麦发芽的潜力,以减轻烯胺的形成.

主要方法:

小麦种子经受控制的发芽条件.
测量了氨氨酶 (PAL) 的活性.
抗氧化能力,总,阿斯巴拉金 (Asn) 和谷氨酸水平在各种发芽间隔内得到量化.

主要成果:

小麦发芽导致PAL活动在48小时内增加4.5倍.
观察到抗氧化剂和总的水平升高,在72小时内达到1.32毫克GAE/g干物质.
阿斯巴拉金 (Asn) 水平在48小时内降低了11倍,同时降低了谷氨酸度.

结论:

小麦发芽显著增强促进健康的化合物和抗氧化剂.
发芽有效地降低了阿斯巴拉金 (Asn),可能降低加工小麦产品中的烯胺形成.
优化小麦发芽提供了一种改善小麦营养状况的策略,尽管技术功能性质需要进一步研究.

关键词:

抗氧化剂是一种抗氧化剂.亚斯巴拉基因 (阿斯巴拉基因) 是一种葡萄糖氨酸 (Glutathione) 是一种酸是酸中的一种.氨氨酸氨基酶是什么?蛋白酶保护酶是一种

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