Effect of Hull Sxraching, Soaking, and Boiling in Antinutrients in Japanese Red Sward Bean (Canavalia Gladiata)
Effect of Hull Sxraching, Soaking, and Boiling in Antinutrients in Japanese Red Sward Bean (Canavalia Gladiata)
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去壳、浸泡和煮沸对日本红刀豆 (Canavalia Gladiata) 抗营养素的影响
DOI：
10.1111/1750-3841.13441
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发表时间：
2016
影响因子：
3.9
通讯作者：
Junichi Akiyama
中科院分区：
文献类型：
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作者：
Satsuki Une,Koji Nonaka;Junichi Akiyama
研究了船体加工、浸泡和煮制对红刀豆抗营养素含量和活性的影响。将RSB种子与菜豆（KB;Phaseolus vulgaris）种子进行比较，菜豆种子是基于淀粉的，在日本常用作加工产品。与KB种子相比，RSB种子重量大，船体厚，蛋白质含量高，但水分含量低。由于结实而厚实的船体，未处理的RSB种子在浸泡后的相对吸水率很低。种子在脱皮、刮擦和烘烤后浸泡。结果表明，相对于脱皮和烘烤，船体刮皮是提高浸泡过程中吸水率的最佳方法。结果表明，在清水中浸泡20、40和60 min，能显著提高绿豆种子的多酚、单宁含量、抗氧化活性、血凝活性以及麦芽糖酶、蔗糖酶、葡萄糖氧化酶、葡萄糖氧化酶等。与生种子相比，经蒸煮处理后，RSB种子的胰蛋白酶抑制剂活性显著降低，而淀粉酶抑制剂活性变化不显著。总之，得出结论，船体刮擦、浸泡和在淡水中煮沸的组合可以减少RSB中的热稳定或敏感抗营养素，从而显著提高其营养价值。
The effects of hull processing, soaking, and boiling on the content or activity of antinutrients in the red sword bean (RSB;Canavalia gladiata) were investigated. RSB seeds were compared with kidney bean (KB;Phaseolus vulgaris) seeds that are starch based and often used as processed products in Japan. RSB seeds had higher weight, thicker hull, and higher protein content, but lower moisture content compared with KB seeds. Because of the strong and thick hull, the relative water absorption of untreated RSB seeds was very low after soaking. Seeds were soaked after dehulling, scratching, and roasting. The results showed that hull scratching was the optimal method for increasing water absorption during soaking compared with dehulling and roasting. After soaking, the water used for soaking was discarded, since it had a high content of polyphenols and bitter taste, and RSB seeds were boiled in fresh water for 20, 40, and 60 min. The results showed that polyphenol and tannin contents, antioxidant activity, and hemagglutinating activity, as well as maltase, sucrase, and trypsin inhibitor activities in scratched RSB seeds decreased significantly after boiling compared with those in raw seeds, whereas amylase inhibitor activity showed no significant change. Overall, it was concluded that the combination of hull scratching, soaking, and boiling in fresh water can reduce thermal‐stable or sensitive antinutrients in RSB and thus, significantly improve its nutritional value.