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| 芽培花生营养及体外抗氧化性质分析 |
| Nutrition and in vitro antioxidant property of germinating peanut |
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| DOI： |
| 中文关键词: 花生 芽培处理 营养 过敏源 抗氧化性 |
| 英文关键词:peanut germination treatment nutrition allergen antioxidant property |
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| 中文摘要: |
| 对花生进行芽培处理，利用内源蛋白酶对其中主要过敏源进行有效降解，以期得到低致敏性整粒花生。对芽培花生主要营养组分、蛋白质分子结构和水提物体外抗氧化性质进行了分析。结果显示，随芽培时间的延长，花生中的粗蛋白质、粗脂肪含量显著降低，游离氨基酸、非蛋白氮和多肽含量显著增加，氨基酸总量呈先升高后显著降低趋势；SDS-PAGE分析显示，花生中的主要致敏蛋白Ara h1和Ara h2含量在芽培3 d后显著降低；体外抗氧化性质分析显示，芽培花生水提物的体外抗氧化活性随芽培时间延长而显著增强。研究表明，在25℃经2~3 d芽培处理，可以得到致敏性显著降低、营养特性得到一定改善的整粒花生。 |
| 英文摘要: |
| Peanut was germinated to effectively degrade the major allergens in peanut by endogenous proteases so as to obtain the whole hypoallergenic peanut, and the main nutritional components, molecular structure of protein and in vitro antioxidant properties of water extracts of the germinating peanut were analyzed. The results showed that with germination time prolonging, the contents of crude protein and crude fat in peanut reduced significantly, the contents of free amino acids, non-protein nitrogen and peptides increased remarkably, and the total content of amino acid first increased then decreased significantly; SDS-PAGE result indicated that the contents of the major allergenic proteins Ara h1 and Ara h2 in peanut reduced notably after three days’ germination; the in vitro antioxidant property result indicated that with germination time prolonging, the in vitro antioxidant activity of water extracts of germinating peanut enhanced markedly. In conclusion, the whole hypoallergenic peanut with improved nutritional property could be obtained when peanut was germinated at 25℃ for 2-3 d. |
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