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投稿时间：2016-04-04
投稿时间：2016-04-04
中文摘要: 研究了酸性低氧胁迫和非胁迫条件下，蚕豆发芽过程中主要营养成分的变化，以及 γ-氨基丁酸（GABA）的 富集情况。结果表明：随着发芽时间的延长，胁迫和非胁迫条件下发芽 5.5 d 后，蚕豆蛋白含量分别提高了 18 %和3 %，淀粉含量降低了 19 %和 22 %，还原糖分别比发芽前提高了 157 %和 63 %。胁迫条件下蚕豆 GABA 含量是原料 的 49.26 倍，非胁迫条件下没有显著差异。因此，可以将酸性低氧胁迫下发芽的蚕豆用于生产富含 GABA 保健食品， 可以显著蚕豆的经济价值。
Abstract:The variation of major ingredients and the concentration of GABA during the process of broad bean germination under conditions with and without the acidic hypoxia stress effect were studied. The experiments showed that， when the broad bean germination reaches 5.5 d， comparing the situation with and without the stress effect， the total amount of protein was up by 18 % and 3 %， starch content was down by 19 % and 22 %， and the reducing sugar increased by 157 % and 63 %， respectively. Besides， with the stress effect， the content of GABA was 49.26 times higher than the raw material， but there was no striking difference without the stress effect. Therefore， the study shows that， the acidic hypoxia stress effect can be applied to the process of broad bean germination， in order to producing health food rich in GABA， greatly enhancing the economic value of broad bean.
keywords: broad bean germination major ingredients GABA effect
文章编号：201701002 中图分类号： 文献标志码：A
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