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燕麦(Avena sativa)属禾本科燕麦属。由于其具有优异的营养特性和生物活性,现已成为一种广受消费者关注的谷物食品。燕麦中的蛋白质不仅含量高(15%～20%),而且必需氨基酸含量丰富[1],配比合理,特别是其赖氨酸含量高于其它谷物蛋白,且不存在抗营养因子,其营养价值明显优于其他谷物蛋白。另外,因发芽能使谷物及豆类蛋白质的氨基酸含量和组成发生改变,从而有利于改善营养价值。因此,发芽常作为一种提高食品利用及营养
Avena sativa belongs to the genus Oats. Due to its excellent nutritional properties and biological activity, it has become a widely-consumed cereal food. The protein content of oats is not only high (15% to 20%), but also rich in essential amino acids [1], the ratio is reasonable, especially its lysine content is higher than other cereal proteins, and there is no anti-nutritional factors, nutrition The value is significantly better than other cereal proteins. In addition, changes in amino acid content and composition of cereals and pulses due to germination can be beneficial in improving nutritional value. Therefore, germination is often used as a way to improve food use and nutrition