论文部分内容阅读
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。
Thirteen soybean cultivars (lines) were used as materials to study the effects of different small-sized soybean cultivars on the quality of sprouts by laboratory thermostatic culture. The results showed that the contents of free amino acids increased significantly after soybean germination, while the protein content also showed a tendency of increasing. However, the content of fat did not change much and the content of soluble sugar decreased significantly. Correlation analysis showed that there was a significant positive correlation between the fat content of soybean grain and the fat content of bean sprouts and a significant negative correlation with the protein content of bean sprouts. The protein content of grain was significantly and positively correlated with the protein content of bean sprouts. There was a significant negative correlation between the yield and the average length of bean sprouts. There was a significant negative correlation between the protein content of bean sprouts and the content of soluble sugar of bean sprouts.