摘要
为探究碾减率对青稞营养品质的影响,测定了11种不同碾减率青稞米基本营养成分及功能成分含量。结果表明,随着青稞碾减率(0%~23.14%)的升高,其灰分、脂肪、蛋白质、粗纤维、阿拉伯木聚糖、抗性淀粉、总酚、总黄酮、矿物质的含量均下降;总淀粉、直链淀粉、β-葡聚糖的含量却上升;通过氨基酸品质评价结果可知低碾减率下(0%~10.16%)的青稞米蛋白营养品质较高。本研究的结果可为青稞米适度加工提供参考。
In order to investigate the effect of degree of milling on the nutritional quality of highland barley,the basic nutrient content and functional content of highland barley rice with 11 different degree of milling were determined.The results showed that with the increase of highland barley degree of milling(0%~23.14%),its ash,fat,protein,crude fibre,arabinoxylan,resistant starch,total phenols,total flavonoids,minerals content all decreased;total starch,straight-chain amylose,β-glucan content increased;through the evaluation of amino acid quality results showed that the nutritional quality of highland barley rice protein at low degree of milling(0%~10.16%)was higher.The results of this study can provide a reference for the moderate processing of highland barley rice.
作者
杨应亮
杨希娟
YANG Yingliang;YANG Xijuan(Qinghai University,Xining Qinghai 810016,China;Key Laboratory of Qinghai Tibetan Plateau Agricultural Product Processing,Qinghai Academy of Agriculture and Forestry Sciences,Xining Qinghai 810016,China)
出处
《青海农林科技》
2024年第2期68-77,共10页
Science and Technology of Qinghai Agriculture and Forestry
基金
国家重点研发项目(2022YFD2301300)。
关键词
碾减率
青稞
营养品质
Degree of milling
Highland barley
Nutritional quality
作者简介
杨应亮(1997-),男,青海西宁人,硕士,主要研究方向为农产品精深加工,E-mail:492219553@qq.com;通信作者:杨希娟,E-mail:156044169@qq.com。
