期刊论文

中文

食品科学

1002-6630

2012

33

9

91-98

本校为第一机构

将莲子浸泡于水中,放置不同时间（24、36h和48h）和温度（25℃和35℃）促进其发芽,以未发芽莲子为空白对照,比较发芽种子化学和功能特性的变化。种子发芽导致胚乳中粗蛋白质和粗脂肪（P〈0.05）显著增加,而灰分和水分含量则没有可观测到的显著变化,其他成分除了植酸显著增加（P〈0.05）外,总酚、单宁和儿茶酚类物质的含量显著降低（P〈0.05）。发芽莲胚乳粉的吸水能力、吸油能力、乳化活性以及起泡性增加,而蛋白质溶解性下降（P〈0.05）。此外,发芽后莲心的总酚类化合物（P〈0.05）、总黄酮和酚类生物碱（甲基莲心碱、莲心碱、异莲心碱）含量都显著增加。因此,萌发可以增加莲子胚乳的营养质量和...

Lotus seeds were soaked in warm water at different temperatures(25 ℃ and 35 ℃) for different periods(24,36 h and 48 h) for accelerating their germination.Their chemical and functional properties were examined and compared with those of non-germinated lotus seeds(control).Germination resulted in significant increases in crude protein and crude lipid contents in lotus seeds(P < 0.05) while no significant variations were observed in ash and moisture contents.Germinated seeds also exhibited significantly(P< 0.05) lower total phenolics,tannins,and...