亚麻种子短期萌发过程中常量营养素的动态变化

I. E. Minevich, A. Nechiporenko, A. A. Goncharova, V. Sitnikova
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引用次数: 1

摘要

摘要:发芽是提高食品植物原料生化潜能的一种环保便捷的方法。通过激活其固有的酶系统,可以显著提高原料的营养价值和所含蛋白质的功能特性。生物活化不仅增加了水溶性蛋白质组分的数量,而且促进了游离氨基酸、脂肪酸和易溶还原糖的积累。我们使用亚麻籽作为必需的多不饱和脂肪酸、膳食纤维、完整蛋白质、多肽和木脂素的来源,以支持人体最重要的生理功能。采用化学和光谱学方法研究了亚麻种子短期萌发过程中常量营养元素的动态变化。在实验室条件下,亚麻种子在温度为18-20ºС的特殊托盘中发芽5天,并定期湿润。在亚麻种子短期萌发的所有阶段发生的视觉变化被证明。结果表明,亚麻种子中主要常量营养素的变化具有周期性。综上所述,在所研究的种子萌发期,种子贮藏蛋白的主水解分解不完全,导致蛋白质和蛋白氮含量的永久性下降。根据脂质含量和酸数的变化,以及脂质区官能团相关峰的强度,特别是1748 cm-1处属于脂肪酸C= 0基团拉伸振动的波段,假设种子萌发初期储存脂质未发生降解。在研究的萌发期间,可溶性物质的积累被证明,包括水溶性蛋白质化合物,以及水溶性多糖及其水解降解产物。发芽的亚麻籽是生产健康食品的宝贵原料。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Dynamics of macronutrients during short-term germination of flax seeds
Abstract: Germination is an environmentally friendly and convenient approach to enhancing the biochemical potential of food plant raw materials. The nutritional value of raw materials and the functional properties of protein contained therein can be significantly improved by activatying the inherent enzyme system. Bioactivation not only increases the amount of water-soluble protein fractions, but also promotes accumulation of free amino and fatty acids and easily soluble reducing sugars. We used flax seeds as a source of essential polyunsaturated fatty acids, dietary fibres, complete protein, polypeptides and lignans to support the most important physiological functions of the human body. The aim was to study the dynamics of macronutrients in the process of short-term germination of flax seeds by chemical and spectroscopic methods. Flax seeds were germinated in laboratory conditions in special trays at a temperature of 18–20 ºС for 5 days with periodic moistening. Visual changes occurring in flax seeds at all stages of short-term germination are demonstrated. The periodicity of changes in the main macronutrients of flax seeds is shown. It is concluded that, during the studied period of germination, the principal hydrolytic decomposition of seed storage proteins was incomplete, leading to a permanent decrease, first of all, in the content of proteins and protein nitrogen. Based on the changes in the lipid content and acid number, the intensity of the peaks associated with functional groups in the lipid region, in particular, the band at 1748 cm-1 assigned to stretching vibrations of C=Ogroups of fatty acids, no degradation of storage lipids at an early stage of germination was assumed. The accumulation of soluble substances during the studied germination period is demonstrated, including watersoluble protein compounds, as well as water-soluble polysaccharides and products of their hydrolytic degradation. Sprouted flax seeds are a valuable ingredient for producing healthy foods.
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