Marero L M, Payumo E M, Aguinaldo A R, Homma S
Food and Nutrition Research Institute, Ermita, Manila, Philippines.
J Nutr Sci Vitaminol (Tokyo). 1990 Feb;36(1):55-64. doi: 10.3177/jnsv.36.55.
Germinated rice, corn, mungbean, cowpea, and weaning foods prepared from their selected combinations were studied for their saccharide profile by TLC, total and soluble sugars content, and amylase activities in the flour and gruel samples. The enzyme system present in the germinated materials resulted in the partial digestion of carbohydrates into maltooligosaccharides, as shown by TLC pattern and soluble sugars determination of all materials germinated for 48, 72, and 96 h. Rice had the highest concentration of amylase, followed by cowpea, corn, and mungbean. The amylolytic activity produced during germination was retained in the flour despite drying and roasting processes involved. The processes of germination and gruel preparation of germinated materials contributed to the digestibility of weaning foods prepared from cereals and legumes.
通过薄层色谱法（TLC）、面粉和稀粥样品中的总糖和可溶性糖含量以及淀粉酶活性，对发芽的大米、玉米、绿豆、豇豆以及由它们的选定组合制备的断奶食品的糖类概况进行了研究。发芽材料中存在的酶系统导致碳水化合物部分消化为麦芽低聚糖，这从所有发芽48、72和96小时的材料的TLC图谱和可溶性糖测定结果中可以看出。大米的淀粉酶浓度最高，其次是豇豆、玉米和绿豆。尽管涉及干燥和烘焙过程，但发芽过程中产生的淀粉分解活性在面粉中得以保留。发芽材料的发芽和稀粥制备过程提高了由谷物和豆类制备的断奶食品的消化率。
