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Study of Relationship between Soybean Varieties and Bean Sprouts Nutritional Quality and Yield(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年03期
Page:
374-378
Research Field:
Publishing date:

Info

Title:
Study of Relationship between Soybean Varieties and Bean Sprouts Nutritional Quality and Yield
Author(s):
WANG Hui; MA Chun-mei; GONG Zhen-ping
Agronomy College of Northeast Agricultural University,Harbin 150030,China
Keywords:
Soybean; Bean sprouts; Nutrient; Bean sprouts yield
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2014.03.0374
Abstract:
Seventeen soybean varieties were taken as materials,the comparatively study of different soybean varieties on biological production of bean sprouts and conventional components characteristics of sprouts were conducted with artificial germination.The protein,free amino acid content increased significantly,and the content of soluble sugar and oil decreased after germination.Free amino acid content of soybean seed,soluble sugar content of bean sprouts were very significantly positive correlated with 100seed weight.Bean sprouts productivity had very significantly negative correlation with 100seed weight and soluble sugar content of bean sprouts,while had significantly negative correlation with seed free amino acid;Bean sprouts free amino acid content and 100seed weight had significantly negative correlation,and had significantly positive correlation with bean sprouts oil content;Bean sprouts protein content was very significantly negative related with oil content of bean sprouts,while had significantly positive correlation with free amino acid content.Other nutrient elements were not significantly correlated.At the same time,the little pea was better in both sprouts production and economy.

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Last Update: 2014-08-01