发芽诱导的变化在营养,生物活性和消化性质的利马豆 (Phaseolus lunatus L.)
Yingjinzhu Wu1, Weon-Sun Shin1
1Department of Food and Nutrition, College of Human Ecology, Hanyang University, 222 Wangsimni-ro, Seoul 04763, Republic of Korea.
Foods (Basel, Switzerland)
|June 26, 2025
概括
利马豆的发芽显著增加了诸如多和黄类的有益化合物,同时减少了诸如素和植物酸等反营养素. 这一过程提高了蛋白质的消化能力,使豆成为更有营养的食品成分.
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
- 豆类加工 豆类加工
背景情况:
- 利马豆 (Phaseolus lunatus L.) 富含营养,但含有反营养因素.
- 像利马豆这样的低利用的豆类对食品应用有很大的潜力.
- 抗营养素可以限制豆类中的营养素的生物可用性.
研究的目的:
- 评估发芽对利马豆营养成分的影响.
- 为了评估芽后利马豆中反营养素的减少.
- 为了确定发芽对整个利马豆的消化能力的影响.
主要方法:
- 使用全种子方法,分析多个参数.
- 对整个利马豆进行了发芽处理.
- 测量了营养成分,反营养成分含量和蛋白质消化能力.
主要成果:
- 发芽72小时后,多和黄含量显著增加.
- 抗氧化剂活性几乎翻了一番,而日和植物酸显著下降.
- 发芽通过将大蛋白分解成更小的碎片来增强蛋白质的消化能力.
结论:
- 发芽是一种有效的,低成本的方法来提高利马豆的质量.
- 减少的抗营养素和增强的消化能力使发芽的豆适合食品配方.
- 经过加工的利马豆为食品工业提供了一个有前途的,营养丰富的成分.
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