发芽对黑糯玉米营养成分、热能变化和蛋白质消化率的影响

以黑糯玉米为原料,研究了不同发芽时段黑糯玉米的营养成分、热能、蛋白质消化率的变化情况.结果表明:黑糯玉米发芽前后脂肪、淀粉、还原糖、粗纤维及矿物质都有明显的变化,并且随着发芽时间的不断延长,粗蛋白、还原糖、γ-氨基丁酸及矿物质Fe、Mn、Cu、Zn、Se都呈显著上升,淀粉、脂肪、粗纤维、植酸含量明显下降,维生素B1、B2、VE含量显著增加.16种氨基酸中有14种在发芽后含量增加,发芽后热能降低,蛋白质消化率明显提高.

Influence of Germination to Nutrition Ingredient Heat Energy and Protein Digestion Rate of Black Glutinous Corn

Taking black glutinous corn as raw material, the change of nutritional ingredient, heat energy, and protein digestion rate of black glutinous corn germinated for different interval of 12 h, 24 h and 36 h were studied. Results; Crude fat, starch, deoxidizing sugar, crude fiber and mineral substances (Fe, Mn, Cu, Zn, Se) all change obviously after germination. Along with germination time extending, crude protein, deoxidizing sugar, γ - amino -butyric acid and mineral substances Fe, Mn, Cu, Zn, Se all significantly increase; starch, crude fat, crude fiber and phytic acid content obviously drop; and the contents of vitamin B_1、vitamin B_2, and VE obviously increase. 14 kinds of amino acids among all 16 kinds increase after germination. The rate of protein digestion is enhanced, while the heat energy declines after germination.