Nutrition And Functional Substance Detection During The Processing Of Soybean Germination

The germination of soybean nutrition and functional material, which are from Kennong29(high fatvarieties), Kennong30(high protein varieties), Heinong53(ordinary soybean), were studied. The paperanalysis the the change of soybean protein, fat, vitamin C, isoflavone, trypsin inhibitor, and mineral in theprocess of germination.Analysis the germination of soybean protein and the fatty acid composition bySDS-PAGE and GC. According to the content of protein and type change to find out the critical thegermination time, it analysis targeted amino acid pattern of samples and material changes to determine besttime of soybean sprout.Results indicated that soy protein content declines slightly in the process of germination, protein dropsrapidly52h before gemination, the declination leveled off after52h. The soybean protein content of Heinong53, Kennong30and Kennong29, compared with soybean, dropped by12.80%,14.49%and12.80%respectively after120h germination. The analysis of SDS-PAGE result shows that large molecular proteinswith the extension of germination time content gradually reduced, while small molecule protein increasedduring soybean germination. According to the result of electrophoresis, the sample of soybean and germinated0h,12h,24h,48h and120h analysis amino acid pattern. The results showed that the essential amino acidcontent of germinated soybean increased, the all the essential amino acid content of germinated soybean120his higher than the soybeans, amino acids and amino acid pattern of germinated soybean120h is most close tohuman body.The crude fat content in the soybean of Heinong53, Kennong30and Kennong29are17.68%,20.42%and17.68%respectively. But three varieties of fat content in soybean were reduced by6.83%,8.35%and8.83%after germinated soybean120h. In the entire process of germination, fat has been reduced smoothly.The results of GC showed that total saturated fatty acid content is on the rise during soybean germinationperiod from soybean14.66%to15.93%after germinated soybean120h, the palmitic acid is on the decline, butthe drop is only0.67%; Linoleic acid and linolenic acid declined, but the decline is small, the highest contentof linoleic acid has only decreased by2.98%after germinated120h.Soybean does hardly to content vitamin C,but after120h of germinating, vitamin C content is maximum,12.572mg/100g,12.753mg/100g and12.36mg/100g respectively; Isoflavones in the soybean sprout contentincrease gradually of before germinated96h, reach maximum at96h, Heinong53, Kennong30and Kennong29soybean content is3.508mg/100g,4.312mg/100g and2.643mg/100g respectively, but then began todecline; the trypsin inhibitor content of Heinong53, Kennong30and Kennong29is30.1mg/g and30.68mg/gand29.31mg/g. Soybean trypsin inhibitor content falls during the germination time, up to88h the speedbecomes steady. Trypsin inhibitor content of three varieties tested is0.39mg/g,0.44mg/g and0.36mg/g aftergerminated120h, only1.30%,1.43%and1.23%of soybean.The moisture content of Heinong53, Kennong30and Kennong29is8.31%,7.54%,7.10%, but themoisture of the three varieties is77.67%,79.65%and78.75%after germinated120h.The total ash fall of Heinong53, Kennong30and Kennong29is slight. The total ash of Heinong53,Kennong30and Kennong29is5.45%,5.45%and5.50%, but three varieties of ash fell to5.29%,5.29%and 5.29%after germinated120h. The minerals of calcium、iron、phosphorus content have different degrees ofdeclineFrom morphological point of soybean, the best time is96h after germinated96h.During this time, thebuds length is appropriate, almost no fibrous root, leaf yellow, buds hypertrophy.