摘要
探究大豆发芽过程中各营养成分的变化。对大豆中各营养成分发芽前后含量进行测定。结果,蛋白质的含量先下降1.64 g/100 g,后又上升至40.80 g/100 g;脂肪的含量先增长了0.52 g/100 g,后又平缓下降;还原糖含量一直平稳上升;VC含量剧增,为未发芽前的13.09倍;氨基酸总量增加;植酸降解率达33.87%;异黄酮含量在72 h时增长到最大值,为0.39 g/100 g;大豆发芽完全时γ-氨基丁酸(GABA)富含量最多。大豆经过发芽后可利用价值更高。
The soybean sprout in the process of the change of nutrients was explored. The soybean nutrition ingredient content was measured before and after germination The protein content dropped to 1.64 g/100 g firstly, and then rose to 40.80 g/100 g; Fat content increased by 0.52 g/100 g firstly, and then gently decreased; Reducing sugar content rose steadily; VC content increased by 13.09 times before germination, increasing the total amino acid; Phytic acid degradation rate was 33.87%; Isoflavones content grew to the maximum 0.39 g/100 g in 72 h; When completely sprouted, γ-aminobutyric acid （GABA） in soybean got the most rich content. After germination, soybean has a higher value.
出处
《食品工业》
北大核心
2015年第4期293-296,共4页
The Food Industry
关键词
大豆发芽
成分
营养特性
变化
soybean sprout
ingredients
nutritional properties
change
