CAJ | 학술논문

目的：研究玉米经过发芽处理后营养成份的变化，利用发芽玉米制成消化率、吸收率、营养价值较高的食品。方法： 1.选择玉米—浸泡—恒温—冲洗。2.玉米分为五组，发芽时间分别为24 h，48 h，72 h，96 h，120 h。3.测定五组发芽后玉米的如下营养素含量：总蛋白质、可溶性蛋白质、总糖、淀粉、可溶性糖、脂肪、灰分、钙、黄曲霉毒素B1、磷。结果：玉米发芽后蛋白质、淀粉降解，发芽时间为五天时，可溶性蛋白质含量增加260%，可溶性糖含量增加790%，钙含量增加1.5倍，磷含量增加41.5%，粘度降至对照玉米的五分之一；发芽三天时，核黄素增加10倍多，抗坏血酸从未检出增加到24.25%，八种必需氨基酸总和增加11%，赖氨酸增加26%，色氨酸增加106%。结论：发芽后的玉米，可吸收的营养成份增加，生物价提高，粘度降低，口感改善，提高了玉米的营养利用率。
목적： 연구옥미경과발아처리후영양성빈적변화，이용발아옥미제성소화솔、흡수솔、영양개치교고적식품。방법： 1.선택옥미—침포—항온—충세。2.옥미분위오조，발아시간분별위24 h，48 h，72 h，96 h，120 h。3.측정오조발아후옥미적여하영양소함량：총단백질、가용성단백질、총당、정분、가용성당、지방、회분、개、황곡매독소B1、린。결과： 옥미발아후단백질、정분강해，발아시간위오천시，가용성단백질함량증가260%，가용성당함량증가790%，개함량증가1.5배，린함량증가41.5%，점도강지대조옥미적오분지일；발아삼천시，핵황소증가10배다，항배혈산종미검출증가도24.25%，팔충필수안기산총화증가11%，뢰안산증가26%，색안산증가106%。결론： 발아후적옥미，가흡수적영양성빈증가，생물개제고，점도강저，구감개선，제고료옥미적영양이용솔。
Objective： This paper reported the result to nutrient ingredient changes of corn after germination.We made use of germinated corn to made high nutrient food. Methods： 1.Chose corn-soak-keep constant temperature-wash.2.To divide corn into 5 groups,germinant time is:24 h，48 h,72 h,96 h,120 h.3.To examine nutrient ingredient value in germinated corn.They are:total protein,soluble protein,total sugar,starch,soluble sugar,fat,ash,Ca,Aft B1,P,etc. Results： The result showed:the protein and starch in corn degraded after germination.After five day of germination,soluble protein,soluble carbohydrate,Ca and P in corn increased respectively by 260%,790%,1.5 times,and 41.5%,the viscosity of the germinated corn was 1/5 of the corn.On the third germinating day,vitamin B2 in corn increased by 10 times,vitamin C from 0 to 24.25 mg/100g,the total of 8 kinds essential amino acids,trytophane and lysine increased by 11%,106% and 26%. Conclusion: After germination,absorbable nutrient ingredient in corn rose.The corn biological value(BV) increased.The viscosity of germinated corn decreased.The food made from germinated corn taste better and the nutrient value become high.