The Variation Regularity Of Nutritional Components During Germination Of Four Kinds Of Chinese Soybean

As one of the seven major food crops and one of the four major oil crops in China,Soybean not only is rich in amino acid,protein,unsaturated fatty acid,minerals and vitamins,and so on,but also contains active substance with cholesterol-lowering,cancer-preventing,blood pressure-lowering,weight-lossing and antioxidative activities,therefore accepted as a popular and healthy food.Germination was a simple,healthy,safe and effective method of improving the nutrient structure of soybean and enriching functional active substances.The nutritional structure of soybean could be changed during germination,and it was different among different varieties.Therefore,four kinds of soybean varieties,with high protein,multi-resistance and wide adaptability,were selected nationwide as raw materials for the study.The study of the changes of the basic nutrient components in the process of soybean germination will lay a solid foundation for the follow-up study of our laboratory.The main results of this paper were as follows:(1)The total protein content was different among different soybean cultivars,and the protein content of Zhonghuang 13 was the highest.Changes of the content of total protein and soluble protein were not obvious in the germination process,but the content of total amino acid increased.Aspartic acid content increased by 1.24 times,and glutamic acid content was 25.30% less than the dormant soybean seeds.In the process of Zhonghuang 13 soybean germination,the content of free amino acid increased rapidly.The content of total free amino acid increased by 9.36 times,the content of total free essential amino acids increased by 20.86 times,and the content of free taste amino acids increased significantly.The globulin and ?-globulin in Zhonghuang 13 soybean were degraded at different degree during soaking and germinating,and the new molecular weight protein respectively appeared at the time of socking for 6 hours and germinating for 3 days.(2)The content of fat and fatty acid was different among different soybean cultivars.The content of fat and unsaturated fatty acids and the total content of fatty acid increased in the soaking and early period of germination,and then decreased,but the time turning point of fatty acid content was different among different soybean cultivars.(3)The content of total sugar was different among different soybean cultivars,which increased in the early period of germination and reached the peak value at 24 hours of germination,and then decreased.The content of soluble sugar in Zhonghuang 13 soybean increased in the early period of germination and reached the peak at 48 hours,and then decreased rapidly.The content of sucrose was highest in dormant soybean seeds.The content of sucrose increased slightly in the early period of germination,and began to reduce drastically after 2 days of germination.The content of glucose and fructose increased along with germination time.The content of flatulence factor raffinose and stachyose decreased during germination and disappeared after 3 days of germination.(4)The content of four kinds of vitamins in dormant soybean seeds was not high.In the process of soybean germination,the changes of vitamin B1 and vitamin B2 content were not obvious.The content of vitamin C increased drastically,and increased by 9.65 times after 7 days of germination.The content of vitamin B3 continued to generate.The trypsin inhibitor of different soybean cultivars showed a decreasing trend in the germination process.The content of lipoxygenase increased in the early period of germination and reached the peak at 2 days,and then decreased.