萌芽处理对鹰嘴豆粉营养成分及功能特性的影响

Influence of Germination on Nutrient Ingredient and Functional Characteristics of Chickpea Flour

将鹰嘴豆进行不同时间萌芽处理,对带芽鹰嘴豆粉和无芽鹰嘴豆粉主要营养成分和功能性质进行研究。结果表明,萌芽处理可使鹰嘴豆粉淀粉含量有所下降、还原糖含量有所增加,蛋白质含量则是先小幅增加后又略微下降,而异黄酮含量增加显著,其中萌芽中含有远高于子叶的异黄酮含量。萌芽处理可显著提高鹰嘴豆粉的持水性、持油性和发泡能力,其中带芽豆粉好于无芽豆粉,但萌芽对乳化能力的影响不大。随着萌芽时间的延长,除萌芽24 h的鹰嘴豆粉黏度较高外,总体上豆粉的黏度呈快速降低趋势,豆粉的淀粉水解速率和最终葡萄糖生成量也相应下降,其中,豆粉中快消化淀粉含量明显降低而慢消化淀粉含量明显升高。

The chickpea was germinated at various time and the nutrient ingredient and functional characteristics of chickpea flour with or without sprout were investigated.The results showed that,under the germinating process,the starch content and increase the reducing sugar content could be reduced,the protein content first was slightly improved and then reduced appreciably.It could boost the isoflavone remarkably.Water-holding,oil-holding capacities and foaming property could obviously improved by germination.The sprouted chickpea powder was better than the non-sprouted powder,but the effect of germination on emulsifying ability was not significant.With the germinating time extending,the viscosity of chickpea flour declined significantly except that the viscosity of chickpea flour was a little high after 24 h germination,the starch hydrolysis rate and final glucose production of chickpea flour also decreased.Among them,the content of fast digestible starch in germinated chickpea flour went up and the slowly digest starch dropped dramatically compared with that of the ungerminated chickpea flour.The study on nutrient ingredient and functional characteristics of germinated chickpea flour could provide knowledge base for the development and process of germinated chickpea foods.