萌发处理对不同品种大豆籽粒营养品质的影响

Effect of germination treatment on nutritional quality of different varieties of soybean grains

研究分析萌发72 h大豆籽粒营养品质的变化。采用高效液相色谱法与氨基酸分析法等方法,分析大豆籽粒基础理化指标、脂肪酸、氨基酸、蛋白质二级结构含量的变化。结果表明:不同品种的大豆籽粒其基础指标如蛋白质、脂肪等差异显著(P<0.05);经萌发72 h后,脂肪酸含量差异显著;氨基酸如天冬氨酸、谷氨酸、半胱氨酸等含量具有显著性差异,苏氨酸、丝氨酸、酪氨酸等含量差异较小。萌发处理改变了蛋白质二级结构的含量,对蛋白质分子内的基团及化学键未产生影响。

The changes in nutritional quality of soybean grains after 72 h of germination were studied.The changes of basic physical and chemical indexes,fatty acid,amino acid and protein secondary structure contents in soybean grains were analyzed by HPLC and amino acid analysis.The results showed that the basic indexes such as protein and fat of soybean grains of different varieties were significantly different(P<0.05).After 72 h of germination,the fatty acid content was significantly different.The contents of amino acids such as aspartic acid,glutamate and cysteine were significantly different,while the contents of threonine,serine and tyrosine were slightly different.Germination treatment changed the content of the proteins secondary structure without affecting the groups and chemical bonds in the protein molecule.