摘要
研究大豆发芽过程中抗原蛋白降解、抗原活性和营养成分的变化规律。结果表明,发芽期间,大豆子叶组织结构变得疏松;主要抗原蛋白β-伴球蛋白的α′-和α-亚基降解较快,而β-亚基降解缓慢。大豆11S球蛋白的酸性链降解快,而碱性肽链降解慢。ELISA分析表明,在发芽的前4 d中,β-伴球蛋白和11S球蛋白的抗原活性剩余率分别为58%和76%,延长发芽时间抗原活性降低较小。整个发芽期间,必需氨基酸和总氨基酸含量变化不大,但天冬氨酸含量显著增加,谷氨酸的含量明显降低。抗坏血酸含量在发芽第3 d时达到最大值,延长发芽时间,其含量降低。综上可知,在发芽4 d时大豆的食用安全性和营养价值较为理想。
The changes of antigen protein composition,antigen activity and nutritional components during soybean germination were studied.The results indicated that,during germination,the structure of soybean cotyledons became loose.The degradation ofα’-andα-subunits ofβ-conglycinin was faster than that ofβ-subunits.The acid peptide chain of 11 S globulin degraded faster than the basic peptide.ELISA analysis indicated that in the first four days of germination,the residual antigen activity ofβ-conglycinin and 11 S globulin was 58%and 76%,respectively,and then decreased slightly after prolonging germination time.The content of essential amino acids and total amino acids changed little during the whole germination period,but the content of aspartic acid increased and the content of glutamic acid decreased obviously.The content of ascorbic acid reached the maximum value on the 3 rd day of germination,and decreased since then.Based on the above results,it could be concluded that soybean had the best edible value at germination for 4 days.
作者
安广杰
靳颖
张培旗
胡金强
赵学伟
刘洋
王章存
An Guangjie;Jin Ying;Zhang Peiqi;Hu Jinqiang;Zhao Xuewei;Liu Yang;Wang Zhangcun(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou,450001)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第8期42-47,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31671782)。
关键词
大豆发芽
蛋白质降解
抗原活性
营养特性
soybean germination
protein degradation
antigenicity
nutrients
作者简介
安广杰,女,1974年出生,副教授,食品科学与工程;通信作者:王章存,男,1963年出生,教授,粮食、油脂与植物蛋白工程。
