萌发对不同品种大豆胚芽品质影响

Effect of germination on germ quality of different soybean varieties

选取29个大豆品种,测定大豆籽粒水分、蛋白质、脂肪、膳食纤维、灰分及碳水化合物含量等基础理化指标,利用相关性分析、主成份分析与聚类分析,评价不同大豆品种籽粒品质,发现优异品质大豆籽粒具有蛋白质、膳食纤维含量较高,脂肪、碳水化合物含量较低特点。根据大豆聚类分析结果将29个大豆品种分成4大类,每类选取一种作萌发试验。结果表明,萌发处理提高大豆胚芽抗氧化活性,降低大豆胚芽胰蛋白酶抑制剂含量和脂肪氧化酶活性,提高大豆胚芽品质。

29 soybean varieties were selected, and the basic physical and chemical indicators,such as moisture, protein, fat, dietary fiber, ash and carbohydrate contents were determined. The correlation, principal component and cluster analyses were used to further evaluate different soybean varieties. The quality of the grain yields excellent quality soybean seeds with high protein, dietary fiber content and low fat and carbohydrate content. The results of soybean cluster analysis could divide 29 soybean varieties into four categories, and each type selects one for germination test. It was concluded that germination treatment would increase the antioxidant activity of soybean germ and reduce the trypsin inhibition content and fat of soybean germ. The activity of oxidase had a good promoting effect on improving the quality of soybean germ.