制麦芽时间对大豆粉和 bambara 花生粉化学成分及功能特性的影响。

Effect of malting time on chemical composition and functional properties of soybean and bambara groundnut flours.

作者信息

Akpapunam M A, Igbedioh S O, Aremo I

机构信息

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria.

出版信息

Int J Food Sci Nutr. 1996 Jan;47(1):27-33. doi: 10.3109/09637489609028558.

DOI:10.3109/09637489609028558

PMID:8616670

Abstract

Soybean and bambara groundnut were malted for 0, 24, 48, 72, 96 and 120 h, respectively. The malted beans were dried, devegetated and milled into flour. The protein contents of unmalted soybean and bambara groundnut flours which were 48.3 and 18.8% (dry weight), respectively, increased on malting to maximum levels of 56.17 and 28.55% (dry weight) after 2 days before decreasing to 19.51 and 20.92% (dry weight) for soybean and bambara groundnut flours, respectively. The same pattern of change was observed for the fat, soluble sugar and nitrogen contents of the malted bean flours. Approximately 76 and 59% of the phytic acid contents of soybean and bambara groundnut flours were removed, respectively, on malting for 120 h. Malting significantly affected the water and oil absorption capacities as well as the viscosities of both bean flours. The optimum malting time for both beans was found to be between 72 and 96 h.

摘要

大豆和 bambara 花生分别发芽 0、24、48、72、96 和 120 小时。将发芽后的豆子干燥、去胚芽并磨成面粉。未发芽的大豆粉和 bambara 花生粉的蛋白质含量分别为 48.3% 和 18.8%（干重），发芽后在 2 天达到最高水平，分别为 56.17% 和 28.55%（干重），之后大豆粉和 bambara 花生粉的蛋白质含量分别降至 19.51% 和 20.92%（干重）。发芽豆粉的脂肪、可溶性糖和氮含量也呈现相同的变化模式。大豆粉和 bambara 花生粉在发芽 120 小时后，分别约有 76% 和 59% 的植酸被去除。发芽显著影响了两种豆粉的水吸收能力、油吸收能力以及粘度。发现两种豆子的最佳发芽时间在 72 至 96 小时之间。