CAJ | 학술논문

谷物种子发芽过程中，会产生一系列生理生化变化，一些功能成分如γ-氨基丁酸、游离氨基酸、酚类物质的含量将会提高，从而提高谷物的功能活性。该文结合国内外有关发芽谷物的研究，分别对糙米、豆类、燕麦、薏米4种谷物在发芽过程中营养成分的变化进行综述，从而为谷物深度利用提供依据。
곡물충자발아과정중，회산생일계렬생리생화변화，일사공능성분여γ-안기정산、유리안기산、분류물질적함량장회제고，종이제고곡물적공능활성。해문결합국내외유관발아곡물적연구，분별대조미、두류、연맥、의미4충곡물재발아과정중영양성분적변화진행종술，종이위곡물심도이용제공의거。
During germination process,cereal seed will produce a series of physiological and biochemical changes. Some function components such as γ-aminobutyric acid,free amino acids and phenols were increased,so the functional activities of grain were improved. According to the domestic and foreign studies on the germination of grains,we made a review on the changes of nutritional compositions in brown rice,beans,oats,coix seeds,respectively,during germination process,which will provide a basis for the depth using of grain.