小粒大豆籽粒品质与豆芽品质的关系研究  

Studies of Relationship between Soybean Varieties and Bean Sprouts Quality

作　　者：田志刚[1] 刘香英[1] 范杰英[1] 南喜平[1] 李若姝 赵玉娟[1] 康立宁[1] 

机构地区：[1]吉林省农业科学院农产品加工研究所,长春130033

出　　处：《东北农业科学》2016年第3期95-98,共4页Journal of Northeast Agricultural Sciences

基　　金：国家科技支撑计划项目(2014BAD22B01-03-02);吉林省农业科技创新工程项目(C62150301)

摘　　要：以13个小粒大豆品种(品系)为试验材料,采用实验室恒温培养技术,系统研究了不同小粒大豆品种对豆芽品质的影响。结果表明:大豆发芽后游离氨基酸含量呈显著增长趋势,蛋白质也呈增长趋势,而脂肪含量变化不大,可溶性糖含量呈显著下降趋势。相关性分析表明:大豆籽粒脂肪含量与豆芽的脂肪含量呈极显著正相关关系,与豆芽的蛋白质含量呈显著负相关关系;籽粒蛋白质含量与豆芽的蛋白质含量呈极显著正相关关系、与豆芽脂肪含量呈显著负相关关系;豆芽产出率与豆芽平均长度呈显著正相关关系;豆芽蛋白质含量与豆芽可溶性糖含量呈显著负相关关系。Effect of characteristics of thirteen small grain soybean varieties on quality of sprouting was studied with constant temperature culture technology in laboratory. Results showed that the free amino acid content was increased significantly, soybean protein was increased relatively minor, but the fat content changed little scarcely, and soluble sugar content was decreased significantly after germination. The correlation analysis illustrated that the sig- nificantly positive correlation were existed between soybean fat content and bean sprouts fat content, soybean protein content and bean sprouts protein content, bean sprouts productivity and the average length of bean sprouts. But there were the significantly negative correlation between soybean protein content and soybean fat content, soybean protein content and bean sprouts fat content, bean sprouts protein content and soluble sugar content of bean sprouts.

关 键 词：小粒大豆 豆芽 品质 豆芽产出率 相关性 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]