发芽对五种不同豆类品种营养特征的影响
Hojjat Abdollahikhamene1, Shirin Kazemzadeh Pournaki2, Clifford Hall1
1Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA.
Molecules (Basel, Switzerland)
|August 14, 2025
概括
发芽的豆可以提高各种品种的蛋白质消化能力和抗氧化活性. 营养变化,包括B族维生素和纤维,因豆类和发芽时间而异,影响产品开发.
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:
- 发芽对豆成分的确定的影响.
- 关于发芽对不同豆品种营养特征的影响的报告有限.
研究的目的:
- 研究发芽对五种豆品种营养特征,蛋白质消化能力,IV-PDCAAS和抗氧化活性的影响.
- 为了分析发芽豆中的B族维生素含量,研究了大多数品种的新方面.
主要方法:
- 五种豆品种在长达六天的时间内发芽.
- 确定了营养特征,蛋白质消化能力,体外蛋白质消化能力校正的氨基酸评分 (IV-PDCAAS),抗氧化活性 (DPPH) 和B族维生素.
- 对品种和发芽日相互作用的统计分析.
主要成果:
- 发芽改善了蛋白质的消化能力,并在所有豆类品种中增加了激素清除活性 (DPPH).
- 在体外蛋白质消化性纠正的氨基酸评分 (IV-PDCAAS) 通常随着长时间发芽而下降.
- 粉含量随着发芽时间的变化而变化,可溶性纤维增加,不可溶性纤维减少,B族维生素水平波动 (氨酸/氨酸增加;氨酸/叶酸盐减少).
结论:
- 发芽通常会提高豆的营养成分,尽管具体结果取决于品种和发芽时间.
- 了解豆品种和发芽时间之间的相互作用对于优化发芽豆产品开发至关重要.
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