Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production
Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production
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DOI：
10.1515/pjfns-2016-0019
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发表时间：
2017-06
影响因子：
2.4
通讯作者：
V. Šterna;S. Zute;I. Jansone;Ināra Kantāne
中科院分区：
文献类型：
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作者：
V. Šterna;S. Zute;I. Jansone;Ināra Kantāne
摘要通过开发适合生产健康产品的新品种，鉴于消费者和制造商对大麦的功能成分和营养特性的更多关注，创造了将大麦纳入人类食品的新机会。因此，调查的目的是分析拉脱维亚培育的大麦品种和前景育种系的籽粒组成，并根据品种、年份和氮肥用量评估其功能成分。测定了样品中蛋白质、淀粉、β-葡聚糖、总膳食纤维、氨基酸组成和α-生育酚的含量。两年的分析结果表明，大麦籽粒中蛋白质含量为10.5%~13.9%，总膳食纤维含量为18.74%~20.82%，β-葡聚糖含量为3.44%~4.97%。α-生育酚含量为7.21~8.58 mg/kg，必需氨基酸总量为31.5~38.9g/kg。虽然覆盖大麦品种的α-生育酚、总膳食纤维和β-葡聚糖等功能成分的含量较高，但裸大麦籽粒的蛋白质含量较高，必需氨基酸的总和，特别是赖氨酸的含量与营养专家推荐的含量相差不远。
Abstract By developing new varieties suitable for the production of healthy products, given the greater consumer and manufacturer focus on the functional ingredients and nutritional properties of barley, new opportunities to incorporate barley into human foods are created. Therefore, the aim of investigation was to analyze grain composition of barley varieties and perspective breeding lines bred in Latvia and to evaluate its functional ingredients depending on varieties, year and nitrogen fertilizer rates. The content of protein, starch, β-glucans, total dietary fiber, composition of amino acids and α-tocopherol were determined in the studied samples. The results of two-year analysis showed that the protein content in barley grain samples ranged from 10.5 to 13.9%, total dietary fiber – from 18.74 to 20.82%, but the content of β-glucans ranged from 3.44 to 4.97%. The content of α-tocopherol was determined to range from 7.21 to 8.58 mg/kg, and the sum of essential amino acids – from 31.5 to 38.9 g/kg. Although covered barley varieties demonstrated a higher content of such functional ingredients as α-tocopherol, total dietary fiber and β-glucans, naked barley grains had a higher protein content, the sum of essential amino acids, and, particularly lysine, was not far behind the content recommended by nutrition experts.