发芽对杂粮营养品质及功能特性改善的研究进展

Research Advances on Improvements in Nutritional Quality and Functional Properties of Multigrains by Germination

摘要:

杂粮种子的发芽过程涉及多种复杂的物质转化，具有独特的生理效应，一些营养成分、功能因子的含量会在多种复合酶的作用下逐渐提升，而抗营养因子含量会逐渐降低。因此对杂粮进行发芽处理的研究引起了广泛关注。该研究对利用微波、超声、高压脉冲电场等诱导杂粮发芽技术进行分析，重点综述了发芽绿豆、黑豆、红小豆、荞麦、粟等杂粮谷物，总结其发芽前后多酚、黄酮、γ-氨基丁酸、蛋白质等营养成分及植酸、单宁等抗营养因子的变化趋势，并综述发芽杂粮对糖尿病、高血脂、高血压、抗氧化活性及抗炎活性的功能效果。发芽后的杂粮种子作为主/辅料在开发相关功能性食品方面也取得了一定的研究成果，但相关的活性成分变化机理及对食品加工有何影响还有待进一步研究。因此，杂粮经过适当的发芽后，其生理活性成分朝着有益的方向变化，有望成为发芽食品功能性膳食补充剂，赋予其多种健康益处和药用价值。

Abstract:

The germination stage of coarse grain seeds involves a variety of complex biochemical transformations that have unique physiological effects. The contents of some nutrients and functional factors will gradually increase under the action of multiple complex enzymes, whereas the content of antinutritional factors will gradually decrease. Therefore, the physiological benefits of germinating multigrains have attracted extensive attention. The techniques of inducing the germination of multigrains by microwave, ultrasound, and high-voltage pulsed electric field were reviewed. This paper focused on germinated mung beans, black beans, red beans, buckwheat, millet, and other cereals. Trends in changes of polyphenols, flavonoids, GABA, proteins, and other nutrients after germination, such as phytic acid, tannins, and other antinutritional factors were reviewed. The functional effects of germinated multigrains on diabetes, hypertriglyceridemia, hypertension, antioxidant activity, and anti-inflammatory activity were analyzed. As a main or auxiliary ingredient, germinated grain seeds have had a substantial impact on the development of related functional foods. However, the mechanisms of the active ingredients and their impact on food processing need to be studied further. Therefore, after proper germination, the physiologically-active ingredients of multigrains have the potential to become functional dietary supplements of medicinal value with multiple health benefits.