大豆萌发过程中蛋白质和脂肪的动态分析

摘要

测定了3个大豆品种种子在不同萌发阶段蛋白质、氨基酸、脂肪和脂肪酸的含量,分析其变化趋势.结果表明,在8d的发芽试验中,豆芽中蛋白质含量随萌发进程平均增加了5.77％；多数氨基酸在第3天时表现最高,并呈现前增后降的单峰曲线趋势,接近萌发前的水平；在测定的7种必需氨基酸中,只有蛋氨酸的含量逐渐减少；脂肪平均较少32.28％,脂肪酸中棕榈酸、硬脂酸和油酸的比例逐渐降低,而亚麻酸的比例增加.本试验证实了大豆在萌发过程中,蛋白质和必需氨基酸的含量及亚麻酸的比例有所增加,一定程度上提升了豆芽的营养价值.%3 soybean varieties were analyzed for protein, amino acid, oil and fatty acid compositions and changes brought about by sprouting in different germinate time. The results were showed that in 8 d germinate test,the average protein content of 3 varieties was gradually increased 5.77% with sprouting, the most of amino acids were observed a curve of increasing in forepart and decreasing in latepart and the top was in 3 d germination. 6 of 7 determined necessary amino acid was gradually increased except methionine which was reducing with sprouting. The average oil content of:3 varieties was decreased by 32. 28% during 8 d germination as well as reducing ratio of palmitic acid,stearic acid and oleic acid,and increasing ratio of linolenic acid. The resultant improvement in the nutritional quality due to sprouting was confirmed by increased protein, necessary amino acid and ratio of linolenic acid to a certain extent.