【作者】 张美莉； 张建艳； 胡小松；

【Author】 Zhang Meilil Zhang Jianyan2 Hu Xiaosong3 (1 College of Food Science and Engineering,Inner Mongolia Agricultural University,Huhhot 010018, 2 Inner Mongolia Jinyu Group Co.LTD.,Huhhot 010020, 3 College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

【机构】 内蒙古农业大学食品科学与工程学院； 内蒙古金宇集团股份有限公司； 中国农业大学食品科学与营养工程学院；

【摘要】 荞麦具有较高的营养和药用价值,但它还含有一些固有的抗营养素,是降低荞麦蛋白消化率的主要因素。萌发能降低荞麦中抗营养素含量,甚至能将它们消除。因此以萌发荞麦为材料, 进行了萌发荞麦种子中蛋白酶抑制剂活性变化及与蛋白质消化率的相关性研究。结果显示：苦荞和甜荞萌发后蛋白质消化率均增加了近10个百分点。苦荞和甜荞在萌发初期均表现出较强的胰蛋白酶抑制(TI)活性,萌发48h 后,TI 抑制率急剧下降,但在萌发84h 后仍保留33%～41%的抑制率。荞麦种子萌发后胰蛋白酶抑制剂含量与蛋白消化率之间呈明显的负相关关系。更多还原

【Abstract】 Buckwheat has high nutritional and pharmaceutical value.However,buckwheat also has some inherent anti-nutrients,which have key roles in reducing the digestibility of buckwheat proteins. Germination can reduce the content of anti-nutrients of buckwheat or even remove them.Therefore, studies including the dynamic changes of TI(Trypsin Inhibitors)activity and connection with protein destibility in buckwheat after germination was carried out in this paper.The main results are as follows. The digestibility rate of protein in both F.tartaricum Gaerth and F.esculentum Moench was raised by nearly 10% after germination.The activity of TI was higher at the early period of germination and was reduced at 48 h of germination.However,the inhibiting rate of TI was 41% and 33% in Sichuan F. tartaricum Gaerth and Shanxi F.esculentum Moench respectively at 84 h of germination.There was an obvious negative relationship between TI content and protein digestibility.更多还原