期刊论文

中文

农产品加工

1671-9646

2014

01

9-11

10.3969/jissn.1671-9646(X).2014.01.003

本校为第一机构

为强化莲子的保健功能,对干红莲进行发芽处理并研究其蛋白质组成的变化。结果表明,莲子经发芽18 h后莲胚乳粉中粗蛋白含量达到19.95 g/100 g,提高了1.10 g/100 g;还原糖含量为3.77%,提高了1.05%。莲子发芽经36 h后莲胚乳粉中粗蛋白含量达到19.82 g/100 g,提高了0.97 g/100 g;还原糖含量为3.07%,提高了0.35%。发芽莲子粉中各种氨基酸含量均高于未发芽处理的莲子。

In order to strengthen the hygienical function of lotus, the dried red lotus are treated by germination, and then its protein component change is studied. The results indicate that after 18 h, the content of crude protein is 19.95 g/100 g, which has increased by 1.10 g/100 g. Sugar is 3.77%, which has increased by 1.05%. After 36 h, the content of crude protein is 19.92 g/100 g, which has increased by 0.97 g/100 g. Sugar is 3.07%, which has increased by 0.35%. The...