荞麦芽的功能成分及产品开发研究进展

The Research Progress on Functional Components and Product Development of Buckwheat Sprouts

荞麦含蛋白酶抑制剂,其蛋白质的消化吸收率较低,但是将荞麦萌发后,可降低蛋白酶抑制剂含量,氨基酸组成更为合理,脂肪酸的营养价值提高,黄酮尤其是芦丁含量成倍增加,使得荞麦的营养价值和生物活性得到大幅度提高。

Buckwheat contains protease inhibitors. The rate of the protein digestion and absorption is low, but the buckwheat after germination can reduce protease inhibitor content, make the amino acid composition more reasonable, improve the nutritional value of fatty acids and improve flavones content especially rutin in doubles. The nutrition value and biological activity of buckwheat are greatly improved.