发芽可以改善黑豆的营养成分并降低抗营养因子含量。为研究不同分子质量和不同浓度的壳寡糖在黑豆发芽过程中对黑豆芽品质的影响,将分子质量为1 500和3 000 Da的两种壳寡糖分别配制成质量浓度为0.001、0.01、0.1、1 μg/mL的溶液后,浸泡处理黑豆,然后测定萌发后黑豆芽的生产性能,并利用分光光度法和液相色谱法测定黑豆芽中主要营养成分含量以及抗氧化活性。结果表明,壳寡糖可以刺激黑豆萌发并提高黑豆芽的产量,促进可溶性蛋白的生成,降低黑豆芽中抗营养因子植酸的含量。同时,壳寡糖还可以提高黑豆芽中抗氧化物质(维生素C、总多酚、总黄酮和各组分多酚、黄酮)的含量,从而提升黑豆芽对DPPH自由基、·OH和H2O2的清除率。其中分子质量为1 500 Da、质量浓度为0.01 μg/mL的壳寡糖处理黑豆效果最好,获得的黑豆芽品质最高。研究旨在为壳寡糖作为添加剂应用于黑豆芽生产提供一定的理论支持。
Germination can improve the nutritional composition and reduce the content of anti-nutritional factors in black beans. In order to test the effects of chitooligosaccharides with different molecular weight and dosage on the quality of black bean sprouts, black beans were soaked in chitooligosaccharides with molecular weight of 1 500 Da and 3 000 Da in the concentration of 0.001, 0.01, 0.1 and 1 μg/mL, respectively. The production performance of black bean sprouts was measured, and the nutritional composition and antioxidant activity of black bean sprouts were determined by spectrophotometry and liquid chromatography. The results showed that chitooligosaccharides could stimulate the germination of black beans and increase the yield of black bean sprouts. The formation of soluble protein was enhanced after chitooligosaccharides treatments. Meanwhile, the content of phytic acid, which is an antinutrient factor, was reduced in black bean sprouts. In addition, the contents of vitamin C, total polyphenols, total flavonoids, as well as components of polyphenols and flavonoids were increased. As a result, the antioxidant capacity (DPPH, ·OH and H2O2 scavenging rates) of black bean sprouts was enhanced after chitooligosaccharides treatments. Among them, the chitooligosaccharides with molecular weight of 1 500 Da in 0.01 μg/mL had the best effect, and the quality of black bean sprouts obtained was the highest. This study provides theoretical support for the application of chitooligosaccharides as germination additives in the production of black bean sprouts.
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