农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
1期
9-11
,共3页
发芽%莲胚乳%组成分析%氨基酸
髮芽%蓮胚乳%組成分析%氨基痠
발아%련배유%조성분석%안기산
germination%lotus seeds%component analysis%amino acid
为强化莲子的保健功能，对干红莲进行发芽处理并研究其蛋白质组成的变化。结果表明，莲子经发芽18 h后莲胚乳粉中粗蛋白含量达到19.95 g/100 g，提高了1.10 g/100 g；还原糖含量为3.77%，提高了1.05%。莲子发芽经36 h后莲胚乳粉中粗蛋白含量达到19.82 g/100 g，提高了0.97 g/100 g；还原糖含量为3.07%，提高了0.35%。发芽莲子粉中各种氨基酸含量均高于未发芽处理的莲子。
為彊化蓮子的保健功能，對榦紅蓮進行髮芽處理併研究其蛋白質組成的變化。結果錶明，蓮子經髮芽18 h後蓮胚乳粉中粗蛋白含量達到19.95 g/100 g，提高瞭1.10 g/100 g；還原糖含量為3.77%，提高瞭1.05%。蓮子髮芽經36 h後蓮胚乳粉中粗蛋白含量達到19.82 g/100 g，提高瞭0.97 g/100 g；還原糖含量為3.07%，提高瞭0.35%。髮芽蓮子粉中各種氨基痠含量均高于未髮芽處理的蓮子。
위강화련자적보건공능，대간홍련진행발아처리병연구기단백질조성적변화。결과표명，련자경발아18 h후련배유분중조단백함량체도19.95 g/100 g，제고료1.10 g/100 g；환원당함량위3.77%，제고료1.05%。련자발아경36 h후련배유분중조단백함량체도19.82 g/100 g，제고료0.97 g/100 g；환원당함량위3.07%，제고료0.35%。발아련자분중각충안기산함량균고우미발아처리적련자。
In order to strengthen the hygienical function of lotus, the dried red lotus are treated by germination, and then its protein component change is studied. The results indicate that after 18 h, the content of crude protein is 19.95 g/100 g, which has increased by 1.10 g/100 g. Sugar is 3.77%, which has increased by 1.05%. After 36 h, the content of crude protein is 19.92 g/100 g, which has increased by 0.97 g/100 g. Sugar is 3.07%, which has increased by 0.35%. The content of amino acid after germination is higher than 0 h.
