发芽糙米蛋白质营养价值评价

Evaluation of Protein Nutritional Value of Germination Brown Rice

通过对发芽糙米蛋白质和氨基酸组成特性变化的分析,评价了发芽糙米蛋白质的营养价值。发芽使糙米蛋白质、总氨基酸、必需氨基酸、支链氨基酸、鲜味氨基酸、抗氧化氨基酸的含量增加,必需氨基酸指数提高;增加的蛋白质主要是谷蛋白。发芽后赖氨酸和苏氨酸的含量增加较明显,但仍是限制性氨基酸;EAA组成模式更加符合FAO/WHO标准。发芽在一定程度上提高了糙米蛋白质的营养价值。

Germinated brown rice was selected to study the change of protein and amino acid composition properties, and to assess the nutritional value. The content of crude protein, total amino acid, essential amino acid, delicious amino acid, branchedchain amino acid, antioxidative amino acid and essential amino acid index increased. Glutelin was the major protein. After germination, lysine and the threonine content in brown rice increased obviously, but they were still the limited amino acids. According to FAO/WHO pattern, the EAA pattern was superior to native brown rice and polished rice. These results suggest that appropriate germination of brown rice may be a method to improve nutritional value of protein.