该文以燕麦为原料,评价其在萌发72 h过程中芽长、干物质损耗、蛋白质营养价值的变化,以及萌发对燕麦中总酚、可溶性膳食纤维、γ-氨基丁酸(γ-aminobutyric acid,GABA)等功能性成分含量的影响。结果表明,萌发过程中芽长及干物质损耗率均不断增加,至72 h时芽长为8.09 mm;干物质损耗率为15.13%。萌发时间为48 h时,燕麦芽粉氨基酸态氮含量最高,显著增加了2.9倍(P<0.05),蛋白质溶解性增加31%,必需氨基酸总量由37.88 mg/g显著增加到54.54 mg/g(P<0.05),可溶性膳食纤维占总膳食纤维比例由45%增加到58%,GABA和总酚含量分别增加了33%与65%,植酸含量由1.79%显著降低至0.47%(P<0.05)。各必需氨基酸含量超过牛奶和鸡蛋中的各必需氨基酸含量,必需氨基酸评分除蛋氨酸外均高于世界卫生组织/联合国粮农组织标准模式,化学评分均接近或超过鸡蛋蛋白。通过萌发处理可提高燕麦中必需氨基酸、总酚、可溶性膳食纤维、GABA等功能性成分含量,利于改善其营养价值。
关键词：
萌发; 燕麦; 蛋白质; 膳食纤维; 总酚; 植酸
This study evaluated the changes in sprout length, dry matter loss, and protein nutritional quality during the 72-hour germination process of oats, as well as the impact on the functional components including total phenols content, soluble dietary fiber, and γ-aminobutyric acid (GABA) levels in germinated oats. Results showed the steady rise in both sprout length and dry matter loss rate during germination, culminating in a sprout length of 8.09 mm and a 15.13% reduction in dry matter loss after 72 hours.At the 48-hour germination, the amino acid nitrogen content in the oat sprout powder was the highest, improving significantly by 2.9 times (P<0.05).This period also corresponded with a 31% enhancement in protein solubility and a marked escalation in the total essential amino acid content from 37.88 mg/g to 54.54 mg/g (P<0.05).The proportion of soluble dietary fiber in total dietary fiber increased from 45% to 58%.There was a notable improvement of 33% and 65% in the levels of GABA and total phenols, respectively.Additionally, the phytic acid content was significantly declined from 1.79% to 0.47% (P<0.05).Moreover, the content of each essential amino acid exceeded that found in milk and eggs, with the AAS score exceeding the WHO/FAO standard pattern for all essential amino acids except Met, and the CS score approaching or exceeding that of egg protein.In summary, germination treatment substantially enhances the nutritional value of oats by enriching essential amino acids, total phenols, soluble dietary fiber, GABA, and other health-promoting components, thereby improving their nutritional worth.
[1] ZHANG K L, DONG R, HU X Z, et al.Oat-based foods:Chemical constituents, glycemic index, and the effect of processing[J].Foods, 2021, 10(6):1304.
[2] APARICIO-GARCÍA N, MARTÍNEZ-VILLALUENGA C, FRIAS J, et al.Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties[J].Food Chemistry, 2021, 338:127972.
[3] YANG Z, XIE C, BAO Y L, et al.Oat:Current state and challenges in plant-based food applications[J].Trends in Food Science & Technology, 2023, 134:56-71.
[4] LISKA D J, DIOUM E, CHU Y F, et al.Narrative review on the effects of oat and sprouted oat components on blood pressure[J].Nutrients, 2022, 14(22):4772.
[5] BENINCASA P, FALCINELLI B, LUTTS S, et al.Sprouted grains:A comprehensive review[J].Nutrients, 2019, 11(2):421.
[6] 周雯瑾, 黄凯, 李森, 等.发芽对裸燕麦营养品质的影响[J].上海理工大学学报, 2024, 46(2):206-213.
ZHOU W J, HUANG K, LI S, et al.Effect of germination on nutrition quality of naked oat[J].Journal of University of Shanghai for Science and Technology, 2024, 46(2):206-213.
[7] TANG S Y, MAO G, YUAN Y, et al.Optimization of oat seed steeping and germination temperatures to maximize nutrient content and antioxidant activity[J].Journal of Food Processing and Preservation, 2020, 44(9):e14683.
[8] TIAN B Q, XIE B J, SHI J, et al.Physicochemical changes of oat seeds during germination[J].Food Chemistry, 2010, 119(3):1195-1200.
[9] 马萨日娜. 裸燕麦总蛋白,谷蛋白酶解物的功能特性及其抗氧化活性研究[D].呼和浩特:内蒙古农业大学, 2015.
MA S R N.The study of functional characteristics and antioxidant activity on enzyme hydrolyzed protein and glutelin in naked oats[D].Hohhot:Inner Mongolia Agricultural University, 2015.
[10] 卢宇. 藜麦营养特性及其多酚化合物分离纯化和抗氧化活性研究[D].呼和浩特:内蒙古农业大学, 2017.
LU Y.Nutritional characteristic and polyphenol isolation purification and antioxidant activity of quinoa[D].Hohhot:Inner Mongolia Agricultural University, 2017.
[11] 甘镜君. 普通小麦主要营养品质与籽粒形态特性研究[D].雅安:四川农业大学, 2019.
GAN J J.Study on mian nutritional quality and grain morphological characteristics in common wheat[D].Ya’an:Sichuan Agricultural University, 2019.
[12] LEMMENS E, MORONI A V, PAGAND J, et al.Impact of cereal seed sprouting on its nutritional and technological properties:A critical review[J].Comprehensive Reviews in Food Science and Food Safety, 2019, 18(1):305-328.
[13] IKRAM A, SAEED F, AFZAAL M, et al.Nutritional and end-use perspectives of sprouted grains:A comprehensive review[J].Food Science & Nutrition, 2021, 9(8):4617-4628.
[14] KUMAR L, SEHRAWAT R, KONG Y Z.Oat proteins:A perspective on functional properties[J].Lwt, 2021, 152:112307.
[15] DEL ROSARIO MOGUEL CONCHA D, MARTÍNEZ J E B, VELÁZQUEZ T G G, et al.Impact of germination time on protein solubility and anti-inflammatory properties of Pisum sativum L. grains[J].Food Chemistry:X, 2022, 13:100219.
[16] APARICIO-GARCÍA N, MARTÍNEZ-VILLALUENGA C, FRIAS J, et al.Changes in protein profile, bioactive potential and enzymatic activities of gluten-free flours obtained from hulled and dehulled oat varieties as affected by germination conditions [J].LWT, 2020, 134:109955.
[17] 徐建国. 燕麦发芽过程中主要营养、活性成分的动态变化及其特性研究[D].西安:陕西师范大学, 2011.
XU J G.Study on the dynamic changes and characteristics of main nutrients and active ingredients during oat germination process [D].Xian:Shaanxi Normal University, 2011.
[18] 邵玉芳, 苑学霞, 邵世勤.浸泡和发芽处理对全籽粒燕麦中蛋白质、氨基酸和矿物质特性的影响[J].粮食与油脂, 2017, 30(8):75-80.
SHAO Y F, YUAN X X, SHAO S Q.Effect of soaking and germination treatment on characteristics of protein, amino acid and minerals in whole-grain oats[J].Cereals & Oils, 2017, 30(8):75-80.
[19] NKHATA S G, AYUA E, KAMAU E H, et al.Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes[J].Food Science & Nutrition, 2018, 6(8):2446-2458.
[20] 贾青慧, 沈奇, 陈莉.紫苏籽蛋白质与氨基酸的含量测定及营养评价[J].食品研究与开发, 2016, 37(10):6-9.
JIA Q H, SHEN Q, CHEN L.The content determination and nutritional evaluation of perilla seed protein and amino acids[J].Food Research and Development, 2016, 37(10):6-9.
[21] FABIANO G A, SHINN L M, ANTUNES A E C.Relationship between oat consumption, gut microbiota modulation, and short-chain fatty acid synthesis:An integrative review[J].Nutrients, 2023, 15(16):3534.
[22] 张端莉, 桂余, 方国珊, 等.大麦在发芽过程中营养物质的变化及其营养评价[J].食品科学, 2014, 35(1):229-233.
ZHANG D L, GUI Y, FANG G S, et al.Nutrient change and nutritional evaluation of barley during germination[J].Food Science, 2014, 35 (1):229-233.
[23] 刘瑞, 于章龙, 柴永峰, 等.粮谷及其发芽物质变化研究进展[J].食品工业科技, 2019, 40(13):293-298.
LIU R, YU Z L, CHAI Y F, et al.Research advances of substances variation in grain and germinated grain[J].Science and Technology of Food Industry, 2019, 40(13):293-298.
[24] 崔江明, 周海龙, 马利华.发芽、发酵对燕麦营养性及抗氧化性的影响[J].食品科技, 2021, 46(2):130-134.
CUI J M, ZHOU H L, MA L H.Effects of germination and fermentation on nutritional and antioxidant properties of oat[J].Food Science and Technology, 2021, 46(2):130-134.
[25] GUNATHUNGA C, SENANAYAKE S, JAYASINGHE M A, et al.Germination effects on nutritional quality:A comprehensive review of selected cereals and pulses changes[J].Journal of Food Composition and Analysis, 2024, 128:106024.
[26] KRAPF J, KANDZIA F, BRÜHAN J, et al.Sprouting of oats:A new approach to quantify compositional changes[J].Cereal Chemistry, 2019, 96(6):994-1003.
[27] 郭芳. 富含γ-氨基丁酸燕麦发芽条件的优化[J].粮食与油脂, 2021, 34(7):35-38.
GUO F.Optimization of germination conditions of the oat rich in γ-aminobutyric acid[J].Cereals & Oils, 2021, 34(7):35-38.
[28] SAMTIYA M, ALUKO R E, DHEWA T.Plant food anti-nutritional factors and their reduction strategies:An overview[J].Food Production, Processing and Nutrition, 2020, 2(1):6.
