| Soy is rich in nutrients and is a source of high-quality plant protein.It has been widely used in the production of various food processing enterprises.It is also recognized by the international community as one of the "eight allergens" foods.The reason is that the protein contained in soybeans,Most are antigenic.Through germination,not only can the main antigen proteins in soybean,?-conglobulin and 11 S globulin be degraded,but also the nutritional structure of soybean can be optimized.Nowadays,there are many reports about the changes of nutrients in soybeans during germination,but there are few studies on the changes of antigenicity during germination and the effects of germination conditions on soybean growth,and the lack of changes in antigenicity during germination and degradation of protein molecules Understanding of the association mechanism between.This article studies the degradation of antigen protein,antigen activity,nutritional characteristics of soybean during germination,optimal germination conditions and duration,and the development of low-resistance soybean compound nutrition powder.The main findings show that:(1)During germination,the dry matter content of soybeans continued to decrease;the tissue structure of soybean cotyledons became loose by field emission scanning electron microscopy;SDS-PAGE electrophoresis analysis revealed that the main antigen protein?-conglobulin ?'-and ?-subunits The degradation is faster,while the ?-subunit degradation is slow,the acid chain of 11 S globulin is degraded quickly,and the basic peptide chain is degraded slowly;ELISA analysis shows that within the first 108 hours of germination,?-conglobulin and 11 S globulin The residual rate of antigenic activity of the protein is 51%and 73%,respectively.The prolonged germination time has a smaller decrease in antigenic activity;during the entire germination period,the content of essential amino acids and total amino acids does not change much,but aspartic acid increases significantly and glutamic acid significantly reduce.(2)Soybeans germinate at 25 ? without light and have the best growth conditions;the highest germination rate;the fastest degradation rate of antigen protein;the largest decrease inantigen activity;the contents of soluble protein and isoflavone reached the maximum on the fourth day,respectively 328.61 mg / g and 6.27 mg / g;ascorbic acid content reached a maximum of 28.26 mg / 100 g on the third day of germination,and then the content gradually decreased;although soluble dietary fiber showed a continuous upward trend with the extension of germination time,but with the germination time Growth,the higher the fibrosis level of bean sprouts,seriously affecting its sensory quality.Comprehensively considered,soybean has the best edible value when it germinates at 25 ? without light for 4 days.(3)Using the soybean sprouts cultivated under the best germination conditions and time as the main raw material,supplemented with millet powder,white sugar and maltodextrin,a high-nutrition and low-resistance soybean compound powder is prepared,and the sensory score is used as the response value.Mixture regression design,to determine the distribution ratio of each group in low-resistance soybean nutrition powder,use Design Expert V8.0.6.1 special software for experimental design to perform statistics and analysis on the data,when germinated soybean powder,millet powder,white granulated sugar,When the ratio of maltodextrin is 8: 7: 4: 1,the low-resistance soybean nutrition powder has the highest sensory score,and its nutritional value and food safety are much higher than ordinary soybean nutrition powder. |
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