成分的变化.doc

目 录 1 前言 ……………………………………………………………………….………1.1大豆的概述 ……………………………………………………………………………1.2豆芽的营养价值及发芽大豆的生化变化……………………………………………1.3 大豆加工与综合利用…………………………………………………………………1.4本文目的意义和进行的研究……………………………………………………………2 材料与方法 ………………………………………………………………………...2.1 实验原料与药品………………………………………………………………………2.2 实验仪器和设备………………………………………………………………………2.3实验方法………………………………………………………………………………2.3.1发芽大豆的实验室制备……………………………………………………………2.3.2大豆及发芽大豆主要物质含量的测定……………………………………………3 结果与讨论 …………………………………………………………………......13.1发芽时间与发芽大豆芽长的……………………………………………………12 3.2发芽过程中大豆蛋白质含量的变化…………………………………………………3.3发芽过程中大豆粗脂肪含量的变化…………………………………………………13.4 发芽过程中大豆游离氨基酸含量的变化……………………………………………13.5发芽过程中大豆还原糖含量的变化……………………………………… …………13.6发芽过程中大豆γ- 氨基丁酸含量的变化……………………………………………3.7发芽过程中大豆异黄酮含量的变化…………………………………………………4 结论 …………………………………………………………………………参考文献 ………………………………………………………………………… 发芽大豆营养成分的变化 摘要本文研究了大豆发芽过程中蛋白质、氨基酸和碳水化合物等营养成分的变化规律大豆发芽对其化学组成、生化结构和营养价值的影响。结果显示蛋白质、游离氨基酸、脂肪、、大豆异黄酮、γ-氨基丁酸等营养成分均有不同程度的改变。关键词：发芽大豆，发芽时间，营养 Nutrient Component Changes of Germinated Soybean Abstract: The objective of this study was to evaluate the changing rule of protein，amino acid，carbohydrate and other nutrients during period of soybean germination and the effects of germination on chemical composition, biochemical constituents and nutritional value of soybean.The results showed that nutriments including protein, free amino acid, fat and reducing sugar, isofavones,γ –aminobutyric acid were altered in different degree as the germination time increased. Comparing with dried beans and the beans that have been soaked for 10 hours, the content variation of soluble protein first decreased and then increased during 72 hours’ germination . The content of the free amino acids increased gradually. The variation tendency of the fat and the reducing sugar’s contents decreased significantly. Nutritional factors γ –aminobutyric and isofavones are both increased obviously. Both of them achieved maximum value in 48 hours and then decreased slightly. The changes in various