粒用玉米发芽制备高营养玉米粉的营养成分变化及工艺条件选择

Nutritional Component Changes of Grain Corn during Germination

发芽谷物的开发利用正在引起国内外的广泛关注,成为研究热点。通过检测发芽玉米淀粉、还原糖、蛋白质、赖氨酸、膳食纤维的含量,研究玉米在发芽过程中营养物质的变化。试验结果表明,玉米经过发芽处理后,淀粉含量迅速下降,发芽144 h时降低了22.7%±1.3%;同时还原糖含量增加6.5%±0.1%。发芽也会造成蛋白质含量的缓慢下降,144 h时从10.2%±0.2%下降至8.5%±0.3%;而赖氨酸含量则有显著增长(p<0.05),从0.45%±0.01%增加到0.73%±0.03%。总膳食纤维含量下降,而可溶性膳食纤维含量增加,不可溶性膳食纤维含量降低。以玉米发芽过程中的参数变化为依据,试验确定了发芽72 h可作为制备高营养玉米粉的有效工艺参数。

Grain germination now appeals great interest all around the world and becomes the focus in cereal processing fields. Changes of nutrient substance during germination are discussed by determing the contents of starch, reduced sugar, protein, lysine and dietary fiber. The results show that starch contents changed sharply where the contents decreased by 22.7%±1.3%at 144 h compared with 0 h, while reducing sugar increased by 6.5%±0.1%. Germination also lead to the decrease of protein contents from 10.2%±0.2% to 8.5%±0.3% for the 0 h and 144 h, respectively. The contents of lysine have significantly difference （p〈0.05） with the contents of 0.45%±0.01% and 0.73%±0.03% for 0 h and 144 h, respectively. On the other hand, total and insoluble dietary fiber decreased while soluble dietary fiber increased during germination. Germinating treatment of 72 h can be used as the parameter for the preparation of high nutritional corn flour according to the above results.