大豆发芽过程中营养成分及抗营养因子的变化  

Variation of Nutrients and Antinutrients During Germination of Soybean

作　　者：张爱民[1] 管敏敏[1] 张少君 徐粉林 周坤 顾瑞霞[1] 

机构地区：[1]扬州大学乳品研究所,江苏扬州225001 [2]维维乳业有限公司,江苏徐州221114

出　　处：《农产食品科技》2009年第3期9-11,16,共4页

基　　金：国家“十一五”科技支撑计划（2006BAD04A06）和江苏科技支撑项目（BE2008357）.

摘　　要：本文研究了大豆发芽过程中总蛋白质、氨基酸、脂肪和纤维素等营养成分以及胰蛋白酶抑制剂、脂肪氧化酶和凝集素等抗营养因子的变化规律。果显示大豆30℃发芽96h后蛋白质的含量从最初的36．5％增加38．2％；氨基酸含量由最初的0．347g／100g增加到96h后的1．401g／100g；脂肪含量从原来的20．48％，下降到96h后的12．58％；膳食纤维总的含量由原来的17．0％上升到96h后的19．6％，脂肪氧化酶的含量由原来的817U／mg降低到317U／mg；胰生白酶抑制剂的活力从最初的150TIA／mg降低到98TIA／mg；凝集素的效价由原来的10240U／g降低到320U／g；脲酶的含量有原来的5．334mg／g降低到4．308mg／g。The purpose of this study was to evaluate the variation of nutrients and antinutrients during germination of soybean. The results showed that nutrients including protein, amino acid, fat and cellulose were altered during the period of germination. The total protein increased from 36.5 % to 38.2%, amino acid concentration increased from 0.347 g/100g to 1.401 g/100g, the fat decreased from 20.48% to 12.58%, and the total cellulose varied between 17% and 19.6% during 96 h of germination at 30 ℃. The antinutrients decreased with different levels. The lipoxygenase activity decreased from 817 U/mg to 317 U/mg, tryptase inhibitor decreased from 150 TIA/mg to 98 TIA/mg, the lectin titer decreased from 10 240/g to 320/g, and the urease activity decreased from 5.334 mg/g to 4.308 mg/g during 96 h of germination at 30 ℃.

关 键 词：大豆 发芽 营养成分 抗营养因子 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]