摘要
谷物种子发芽过程中,会产生一系列生理生化变化,一些功能成分如γ–氨基丁酸、游离氨基酸、酚类物质的含量将会提高,从而提高谷物的功能活性。该文结合国内外有关发芽谷物的研究,分别对糙米、豆类、燕麦、薏米4种谷物在发芽过程中营养成分的变化进行综述,从而为谷物深度利用提供依据。
During germination process,cereal seed will produce a series of physiological and biochemical changes. Some function components such as γ-aminobutyric acid,free amino acids and phenols were increased,so the functional activities of grain were improved. According to the domestic and foreign studies on the germination of grains,we made a review on the changes of nutritional compositions in brown rice,beans,oats,coix seeds,respectively,during germination process,which will provide a basis for the depth using of grain.
出处
《粮食与油脂》
北大核心
2014年第2期5-7,共3页
Cereals & Oils
关键词
发芽
谷物
营养成分
germination
cereal
nutritional compositions
