Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
Yulin Center of Food and Drug Control, 30 Zhitang Street, Yuzhou District, Yulin 537000, Guangxi Zhuang Autonomous Region, PR China.
Food Chem. 2023 Jun 1;410:135344. doi: 10.1016/j.foodchem.2022.135344. Epub 2022 Dec 28.
The composition and structure changes of three energy substances (protein, lipid, and sugar) and minerals during flaxseed germination were investigated. Na, Ca, Fe, and total free amino acids fluctuating increased and peaked at 7 d. Oil and ɑ-linolenic acid contents increased initially and reached the maximal increment by 14.8 % and 1.4 % (p < 0.05) at 2 d, after which it declined. Soluble sugar mainly consisted of sucrose (50.47 %-72.77 %), glucose, and fructose during germination. Semi-cylindrical depression was enhanced on flaxseed granule surface, and oil bodies distribution from relatively uniform toward cell wall during 0-2 d. Protein order and stability were varied firstly, then grew steadily at 4-7 d and peaked at 7 d. Metabolic sequence (sugar, protein, and lipid) and related tricarboxylic acid pathway were proposed. Conclusively, germinated flaxseed at 2 and 4 d had higher physicochemical and structural properties, which could serve as high-quality resources for lipid and protein processing respectively.
研究了亚麻籽发芽过程中三种能量物质（蛋白质、脂类和糖）和矿物质的组成和结构变化。Na、Ca、Fe 和总游离氨基酸的含量先增加后达到峰值，分别在第 7 天增加了 14.8%和 1.4%（p<0.05）。油和ɑ-亚麻酸含量在第 2 天增加到最高增量 14.8%和 1.4%（p<0.05），之后下降。在发芽过程中，可溶性糖主要由蔗糖（50.47%-72.77%）、葡萄糖和果糖组成。亚麻籽颗粒表面的半圆柱形凹陷增强，油体分布从相对均匀到细胞壁，在 0-2 天内。蛋白质的有序性和稳定性首先发生变化，然后在 4-7 天内稳定增长，并在第 7 天达到峰值。提出了代谢顺序（糖、蛋白质和脂质）和相关的三羧酸途径。总之，发芽 2 天和 4 天的亚麻籽具有更高的物理化学和结构特性，可分别作为脂质和蛋白质加工的优质资源。
