Effects Of Soybean Varieties And Germination Time Impact On Bean Sprouts Nutrients

In China, sprouts contain a variety of nutrients of proteins, minerals, Vc, fibers, amino acids, which are loved by the people. In-depth study of the relationship between the yield and nutritional quality of bean sprouts and the impact of soybean varieties with different nutrient germination of bean sprouts, bean sprouts dedicated to high-yield breeding and screening mention theoretical basis for improving economic consumption of sprouts has important reference value.The test was selected17soybean varieties in the main soybean producing areas of Heilongjiang, Hebei and Jilin Province, divided into small bean (5.00g-9.90g), small and medium-sized bean (10.00g-14.90g), medium-sized and big bean (15.00g-19.90g), big bean (20.00g-24.90g) four groups by100-seed weight. Each interval12h artificial shower once in an incubator at25℃, sampling after distilled in continuous culture72h. Research on the relationship between the soybean varieties of bean sprouts nutrition composition and production. According to the results of17soybean varieties, each combination selected two soybean varieties of high bean sprouts yield, mung beans marketed as a control, the germination time extended to96h, in-depth analysis of different germination time on sprouts nutrients. The results showed that:Difference in nutrients of different soybean varieties after germination due to different varieties. Protein content of6varieties has increased after germination, protein content of11varieties decreased, the protein content of Dongnong690, Jixiaolidou1, Suixiaolidou2increased significantly after the germination. The other difference no consistent regularity. Soybean oil content of10varieties of slightly decreased and oil content of seven soybean varieties after germination showed an increase, which Dongnong690, Suixiaolidou2increased significantly after the germination. The other changes in the protein content of soybean oil content decreased significantly. Amino acid content increased significantly after soybean germination; soluble sugar content, minerals (P, K, Na, Ca) content decreased.In the process of continuous96h of germination, bean sprouts protein content increased at first and then reduced, Time of reaching peak appears in the germination48h-72h range, oil content of soybeans declined after germination.levels of free amino acids significantly increased after soybean germination. Free amino acids reached the peak in48h after germination. germination treatment has little effect on soybean mineral content; Vc content increased significantly after soybean germination, during60h-84h period Vc content is the highest after germination; cellulose content of soybean sprout increased and reacred peak during48h-72h after germination.Soybean varieties and sprouts nutrients had some relevance, that free amino acids and soybean100-seed weight was significantly negatively correlated with bean sprouts bean sprouts soluble sugar content of free amino acids, among sprouts yield showed a significant negative correlation; sprouts protein content and sprouts oil content was significantly negatively correlated, sprouts K content and sprouts Na content showed a significant negative correlation; grain Ca content and sprouts Ca content was significantly positively correlated sprouts free amino acids and bean sprouts oil content, sprouts protein content and sprouts of free amino acid content, grain P content and sprouts P content grain K content and grain Ca content, grain K content and sprouts Ca content, Na content of grain and bean sprouts Na content all showed a significant positive correlation.With the extension of germination time, the nutritional composition changed due to different varieties of bean sprouts exhibit inconsistent. The contentent of protein, Ca, Vc, cellulose showed parabolic increasing trend with germination time extending, the time of peak was different, but basically in the48h-72h after germination, free amino acids throughout the germination process has been presented upward trend; oil and soluble sugar content decreased with prolonging germination; Na, K content did not appear obvious regular; mung bean sprout protein, amino acids, minerals, extension of Vc, cellulose content were increased with germination time, and had no significant difierence with other nutrients.Soybean and mung bean sprout had different nutritional content after germination, including protein, oil, P, K and Ca (except Dongnong690) was higher than mung beans, and soluble sugar, amino acid, Vc and fiber content is lower than mung beans; sprouts and mung bean sprouts exhibit the same regular, but mung bean sprouts Na content is higher than soybeans.100-seed weight lower high yield varieties of bean sprouts, soybean100-seed weight had high sprouts yield; Dongnong690sprouts production was highest and Jidou20yield was lowest. Which100-seed weight ranged8.43and10.49g Dongnong690, Jixiaolidou1, Suixiaolidou2had high sprouts prodution, and economy is good. Free amino acids and bean sprouts in small grain was high, and oil content was low, other nutrients were relatively better than other grain-type soybeans, and good edible.