【摘要】 通过研究萌发对薏米种子蛋白质营养价值的影响,实现更合理利用薏米种子的目的。测定不同萌发阶段薏米种子蛋白质含量和氨基酸含量,结果表明,经24、48、72 h萌发后的薏米种子蛋白质含量、氨基酸总量、必需氨基酸总量随萌发时间增长而增高,且在萌发时间48～72h时急剧增加。采用国际上通用的营养价值评价的方法,全面评价薏米种子蛋白在萌发0、24、48、72 h后的营养价值,结果表明,薏米种子蛋白的化学评分(CS)、氨基酸评分(AAS)、必需氨基酸指数(EAAI)、营养指数(NI)和必需氨基酸系数分(SRC)在萌发时间低于48 h时差异不显著,在48～72 h时明显升高。综上所述,薏米种子蛋白在萌发过程中营养价值得到了提高。更多还原

【Abstract】 By studying the effect of germination on the nutritional value of coix seed protein, the purpose of making more rational use of coix seed was achieved. The protein content and amino acid content of coix seed at different germination stages were determined. The results showed that the protein content,total amino acid content and total essential amino acid content of coix seed increased with the increase of germination time after 24 h, 48 h and 72 h and increased sharply at 48～72 h. The nutritional value of coix seed protein aftert the germination time of 24 h, 48 h and 72 h was evaluated by the internationally accepted methods. The results showed that chemical score(CS), amino acid score(AAS), essential amino acid index(EAAI), nutrition index(NI) and ratio coefficient of essential amino acids(SRC) of coix seed protein had no significant difference when germination time was less than 48 h and increased obviously at 48～72 h. In conclusion, the nutritional value of coix seed protein was improved during germination.更多还原