提高芽豆的营养成分和化合物含量,使用糖和酸盐作为诱导剂
Alejandra Linares-Castañeda1, Luis Jorge Corzo-Ríos2, Ana Elena Cedillo-Olivos1
1Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Alc. Gustavo A. Madero, C.P., Mexico City 07738, Mexico.
Molecules (Basel, Switzerland)
|May 7, 2025
概括
素 (CH) 和糖 (SU) 诱导剂在发芽期间显著增强了小的营养和生物功能性质. 优化条件增加了蛋白质含量,消化能力和抗氧化活性,改善了豆类的质量.
科学领域:
- 农业科学 农业科学
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
背景情况:
- 豆类和豆一样,是蛋白质和生物活性化合物的重要来源.
- 诱导剂在发芽期间用于改善豆类的营养和生物功能方面.
- 酸盐 (CH) 和糖 (SU) 是提高豆质量的潜在诱因.
研究的目的:
- 研究素 (CH) 和糖糖 (SU) 在小发芽期间作为诱导物的影响.
- 优化浸泡时间,诱导剂度和芽生长时间,以获得最大的营养和生物功能益处.
- 评估对蛋白质含量,体外蛋白质消化能力 (IVPD),总含量 (TPC) 和抗氧化活性 (AOX) 的影响.
主要方法:
- 优化浸泡时间,诱导剂度 (CH或SU) 和发芽时间.
- 在优化条件下测量蛋白质含量,IVPD,TPC和AOX.
- 分析了豆花和晶粉结构的形态变化.
主要成果:
- 对CH的最佳条件:浸泡1小时,0.35% w/v,发芽5天.
- 优良的条件为SU:浸泡2.55小时,1% w/v,发芽5天.
- 观察到的显著增加:蛋白质含量 (7-12%),IVPD (78-86%),TPC (327-379%) 和AOX (115%) 增加.
结论:
- 酸盐和砂糖有效地增强了在发芽期间豆的营养和生物功能性质.
- 优化的诱导体治疗导致蛋白质,消化能力和抗氧化能力的显著改善.
- 该研究提供了通过受控发芽过程修改豆类质量的见解.
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