一些常见印度豆类在发芽过程中淀粉酶活性的变化及糊化粘度的改变
Elaboration of amylase activity and changes in paste viscosity of some common Indian legumes during germination.
作者信息
Sumathi A, Malleshi N G, Rao S V
机构信息
Department of Grain Science and Technology, Central Food Technological Research Institute, Mysore, India.
出版信息
Plant Foods Hum Nutr. 1995 Jun;47(4):341-7. doi: 10.1007/BF01088272.
The effect of germination upto 120 hours on malting loss, amylase activity and viscosity of nine common Indian legumes was investigated. The amylase activity increased on progressive germination in all legumes, the increase being particularly high for green gram, horse gram, moth bean and black gram. Malted samples had lower cooked paste viscosity than native ones. Samples with high amylase activity exhibited proportionately lower viscosity. Maximum reduction in viscosity was observed in green gram, followed by moth bean, horse gram, black gram and cowpea within 48 hours of germination. Malting losses ranged between 12 to 27 percent over a period of 48 hours in all legumes. Germination beyond 48 hours resulted in considerably higher malting losses without much effect on viscosity.
研究了九种常见印度豆类在长达120小时发芽过程中对制麦芽损失、淀粉酶活性和粘度的影响。所有豆类在逐步发芽过程中淀粉酶活性均增加，其中绿豆、黑豆、蛾豆和黑吉豆的增加尤为显著。发芽后的样品煮熟糊的粘度低于未发芽的样品。淀粉酶活性高的样品粘度相应较低。发芽48小时内，绿豆的粘度降低最多，其次是蛾豆、黑豆、黑吉豆和豇豆。在48小时内，所有豆类的制麦芽损失在12%至27%之间。发芽超过48小时会导致制麦芽损失大幅增加，而对粘度影响不大。
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