糙小米发芽过程中游离氨基酸的变化分析

Variations of Free Amino Acids during the Germination of Brown Foxtail Millet

发芽可以提高糙小米中的游离氨基酸含量,从而进一步改善谷物的营养价值。研究了发芽过程中温度和时间对糙小米游离氨基酸的影响,在不同发芽温度(20、25、30、35、40℃)和发芽时间(0、6、12、18、24、30 h)下分析了发芽糙小米中的游离氨基酸变化,结果表明21种游离氨基酸组分均会有不同程度的增加。温度过低或过高均会影响氨基酸的积累,其中30℃下发芽30 h大多数氨基酸会积累到最高,且总游离氨基酸和总必需氨基酸积累到最大,分别达(810.7±69.0)和(367.8±30.2)mg/100g。在所有氨基酸中,丙氨酸和苏氨酸增加量最高,其中丙氨酸在30和35℃下其含量达到(120.0±12.0)和(115.0±14.0)mg/100g,苏氨酸在30℃下达到(106.0±1.0)mg/100g。γ-氨基丁酸(GABA)在35℃下发芽的谷子中积累到最大,达到(60.1±1.8)mg/100g,说明糙小米发芽能促进游离氨基酸增加和调整谷子营养成分,发芽糙小米可以作为一种潜在的功能食品被开发和利用。

Germination can improve the level of the free amino acid,and further improve the nutritious value of the foxtail millet.However,the effect of germination temperature and time on them is still unclear.The free amino acid of the germinated foxtail millet has been analyzed at different germination temperatures(20,25,30,35,and 40℃)and time(0,6,12,18,24,and 30 h).Results reveal that 21 components of free amino acids increased.The lower temperature or higher temperature is not suitable for the accumulation of the free amino acid.The free amino acids increase to the maximum at the germination temperature of 30℃for 30 h.The total free amino acids and total essential free amino acids can reach(810.7±69.0)and(367.8±30.2)mg/100g,respectively.Among the amino acids,the contents of alanine and threonine increase to the highest level.The alanine has increased to(120.0±12.0)and(115.0±14.0)mg/100g at the temperature of 30 and 35℃,respectively.The threonine has increased to(106.0±1.0)mg/100g at the temperature of 35℃.Theγ-aminobutyric acid reaches the maximum level at the germination temperature of 35℃and reaches(60.1±1.8)mg/100g.In conclusion,the germination can promote the increase of the free amino acid and adjust the nutrition of the foxtail millet,and the germinated foxtail millet is a potential source for functional food.