加工方法对黑绿豆（Vigna mungo L.）寡糖素的影响

Oligosaccharins of black gram (Vigna mungo L.) as affected by processing methods.

作者信息

Girigowda K, Prashanth S J, Mulimani V H

机构信息

Department of Biochemistry, Gulbarga University, Gulbarga, 585106, India.

出版信息

Plant Foods Hum Nutr. 2005 Dec;60(4):173-80. doi: 10.1007/s11130-005-9552-3.

DOI:10.1007/s11130-005-9552-3

PMID:16395628

Abstract

The oligosaccharide content was determined in 12 different cultivars of black gram. The effect of various treatments such as soaking, cooking, and enzyme treatment on the raffinose family oligosaccharides of dry seeds and flour was studied. Ajugose, a higher oligosaccharide (DP 6) found in trace quantities in seeds, was shown in black gram by HPLC. The percent reduction of raffinose, stachyose, verbascose, and ajugose after soaking for 16 hr was 41.66%, 47.61%, 28.48%, and 26.82%, respectively in Local-I variety and 43.75%, 20.58%, 23.60%, and 15.88%, respectively in Local-II variety. Cooking for 60 min resulted in decrease of 100% for raffinose, 76.19% for stachyose, 36.39% for verbascose, and 60.97% for ajugose in Local-I variety and 100% for raffinose, 55.88% for stachyose, 48.52% for verbascose, and 56.07% for ajugose in Local-II variety. Thin layer chromatographic analysis of 3 hr enzyme-treated samples revealed almost complete hydrolysis of raffinose family of oligosaccharides. Among the different methods employed, enzyme treatment was found to be the most effective for removing alpha-galactosides in black gram.

摘要

对12个不同品种的黑绿豆进行了低聚糖含量测定。研究了浸泡、蒸煮和酶处理等不同处理对干种子和面粉中棉子糖系列低聚糖的影响。高效液相色谱法显示，在种子中微量存在的一种较高的低聚糖（聚合度6）阿朱古糖，在黑绿豆中也有发现。在本地一号品种中，浸泡16小时后棉子糖、水苏糖、毛蕊花糖和阿朱古糖的减少百分比分别为41.66%、47.61%、28.48%和26.82%，在本地二号品种中分别为43.75%、20.58%、23.60%和15.88%。蒸煮60分钟后，本地一号品种中棉子糖减少100%，水苏糖减少76.19%，毛蕊花糖减少36.39%，阿朱古糖减少60.97%；本地二号品种中棉子糖减少100%，水苏糖减少55.88%，毛蕊花糖减少48.52%，阿朱古糖减少56.07%。对经过3小时酶处理的样品进行薄层色谱分析表明，棉子糖系列低聚糖几乎完全水解。在所采用的不同方法中，酶处理被发现是去除黑绿豆中α-半乳糖苷最有效的方法。