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发芽对豆类蛋白质消化的影响

Xinrui Wang^1,2,3, Bei Fan^1,2, Yang Li³

¹Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.

Foods (Basel, Switzerland)

|September 14, 2024

概括

发芽是一种绿色方法,可以提高豆类蛋白质的消化能力. 这一过程激活了修改蛋白质和减少反营养素的酶,以安全和可持续的方式改善了豆子的整体营养价值.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
生物技术是生物技术.

背景情况:

豆类是植物蛋白的主要来源,对人类营养至关重要.
由于人口增长和环境问题,改善豆类蛋白质消化能力至关重要.
粮食生产需要绿色和可持续的方法.

研究的目的:

为了总结发芽的过程,增强豆类蛋白质的消化能力.
强调发芽是改善食品质量的环保方法.
为开发发芽大豆功能性食品提供参考.

主要方法:

在发芽过程中的酶激活.
反营养因子的降解.
通过酶作用改变蛋白质结构和可溶性.

主要成果:

发芽导致豆类蛋白质的动态变化.
酶活性降低了抗营养素,改善了蛋白质的可用性.
提高物质的水溶性减少了蛋白质的结合,增加了消化能力.

结论:

发芽是一种低碳,环保和安全的方法,可以提高豆类蛋白质的消化能力.
发芽过程提供了一种可持续的方法来提高豆的营养价值.
这一审查支持发芽大豆功能性食品的开发.

关键词:

这是一个反营养因素.消化消化消化消化发芽发芽发芽是一个过程.豆类蛋白质豆类蛋白质是一种豆类蛋白质.结构的结构结构的结构.

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