発芽ゴマ食品の機能性と食味に及ぼす発芽の影響
書誌事項
- タイトル別名
-
- Changes in the Antioxidative Activities and Contents of Sesame Lignans and Polar Components, and in Free Amino Acids during Germination of Two Types of Sesame Seed
- ハツガ ゴマ ショクヒン ノ キノウセイ ト ショクミ ニ オヨボス ハツガ ノ エイキョウ
この論文をさがす
抄録
Changes in the antioxidative activities and contents of sesame lignans and polar components, and in free amino acids of two kinds of sesame seed during germination were investigated. Gold sesame (Turkey), which is marketed as germination sesame, and gomazou, which contains large amounts of sesamin and sesamolin, were used. The sesamin and sesamolin contents of the two kinds of sesame seed during germination didn't decrease by any notable extent, and it is presumed that their physiological functions were retained. The contents of polar components in gold sesame increased during the first 24 hours of germination, but suddenly decreased 48 hours later. Although their contents in gomazou also decreased with germination, more remained than in gold sesame. It is presumed that the changes in DPPH radical-scavenging and SOD activities of both types of sesame seed during germination were both correlated with change in polar components. The organoleptic evaluation produced the highest score for the germinated gold sesame, but the taste score was not correlated with the content of free amino acids. GABA was found to increase during the germination of gomazou.
収録刊行物
-
- Journal of Cookery Science of Japan
-
Journal of Cookery Science of Japan 38 (6), 455-461, 2005
The Japan Society of Cookery Science
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390001204739776384
-
- NII論文ID
- 110002555692
- 130004401227
-
- NII書誌ID
- AN10471022
-
- NDL書誌ID
- 7775041
-
- ISSN
- 13411535
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- NDL-Digital
- CiNii Articles
- KAKEN
-
- 抄録ライセンスフラグ
- 使用不可