| 不同大豆品种萌芽过程营养成分变化规律比较 |
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| 引用本文： | 张永芳,王明明,赵丽华,张东旭,贾永芳,王建敏,李可莹,陈凌心.不同大豆品种萌芽过程营养成分变化规律比较[J].中国油料作物学报,2022,44(6):1368. |
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| 作者姓名： | 张永芳 王明明 赵丽华 张东旭 贾永芳 王建敏 李可莹 陈凌心 |
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| 作者单位： | 山西大同大学，山西 大同，037009 |
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| 基金项目： | 国家青年自然科学基金项目(31801872);山西大同市科技攻关项目(2020044);山西大同大学大学生创新创业项目(XDC2020135);山西大同大学校产学研专项研究项目(2020CXZ14) |
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| 摘 要： | 大豆被誉为“黄金食品”，萌芽大豆抗营养因子和气味得到改善，营养价值较高，深受消费者的喜爱。本实验选取了10个来源不同的大豆品种作为实验材料，用25 ℃蒸馏水浸泡使其萌发，通过测量不同时期萌芽大豆的蛋白质、还原糖、粗纤维含量，找出在萌发过程中大豆营养物质变化的规律，为萌芽大豆的进一步食品制作和生产提供实验依据。结果表明，不同大豆品种营养成分含量不同；大豆在萌发第1 d时，蛋白质的含量有所下降，之后随着萌芽时间的延长而逐渐增加；而还原糖和粗纤维的含量在萌发过程中平稳上升。综上所述，与未萌芽大豆相比，萌芽第7 d的大豆蛋白质、还原糖、粗纤维含量最高且差异达到显著水平。在实际生活中，选择萌芽7 d蛋白质含量较高的翠扇大豆及还原糖和粗纤维含量较高的绿75进行生产、加工和利用。
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| 关 键 词： | 大豆 萌发 营养成分 蛋白质 还原糖 粗纤维含量 |
| 收稿时间： | 2021-11-29 |
Comparison of nutrient composition changes of different soybean varieties during germination |
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| Yong-fang ZHANG,Ming-ming WANG,Li-hua ZHAO,Dong-xu ZHANG,Yong-fang JIA,Jian-min WANG,Ke-ying LI,Ling-xin CHEN.Comparison of nutrient composition changes of different soybean varieties during germination[J].Chinese Journal of Oil Crop Sciences,2022,44(6):1368. |
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| Authors: | Yong-fang ZHANG Ming-ming WANG Li-hua ZHAO Dong-xu ZHANG Yong-fang JIA Jian-min WANG Ke-ying LI Ling-xin CHEN |
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| Institution: | Shanxi Datong University, Datong 037009, China |
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| Abstract: | Soybean is known as "golden food". The anti-nutritional factors and smell of sprouting soybean are improved, and the nutritional value is high, which is deeply loved by consumers. In this experiment, 10 soybean varieties from different sources were selected as experimental materials and soaked in 25 ℃ distilled water to germinate. The contents of protein, reducing sugar and crude fiber of germinating soybean in different periods were measured, and then the rules of nutrient changes in the process of germination were found out, which provided experimental basis for further food production and production of germinating soybean. The results showed that the nutrient contents of different soybean varieties were different. The protein content of soybean decreased on the first day of germination, and then increased with the extension of germination time. The contents of reducing sugar and crude fiber increased steadily during germination. In conclusion, compared with non-sprouting soybean, the protein, reducing sugar and crude fiber content of 7-day sprouting soybean were the highest, and the difference reached a significant level. Cuishan soybean with high protein content and Lyu75 with high reducing sugar and crude fiber content were commended for further production, processing and utilization on the 7th day of germination. |
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| Keywords: | soybean germination nutritional components protein reducing sugar crude fiber |
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