|Table of Contents|

Comprehensive Analysis on Soybean Sprout Characteristics of Main Soybean Varieties in Heilongjiang Province(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2021年02期
Page:
209-216
Research Field:
Publishing date:

Info

Title:
Comprehensive Analysis on Soybean Sprout Characteristics of Main Soybean Varieties in Heilongjiang Province
Author(s):
BI Wei-wei12 ZHAO Gui-xing1 XIA Xiao-yu13 WANG Guang-jin1 BIAN Kai-xin4 ZHANG Feng-yi1
(1.Soybean Research Institute of Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China; 2.Postdoctoral Station, Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China; 3.Institute of Food Engineering, Harbin University of Commerce, Harbin 150076,China; 4.Nehe Shengdeli Agricultural Technology Development Co., Ltd. ,Qiqihar 161300,China)
Keywords:
Soybean isoflavones Germination time Germination rate Main cultivation Sensory evaluation
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2021.02.0209
Abstract:
In order to screen out suitable soybean varieties for sprouting in Heilongjiang Province, and improve the added value and development potential of soybean sprouts, 11 main soybean varieties in Heilongjiang Province were selected as materials in this study. The germination experiments were carried out in artificial climate box, and compared the protein and fat content, germination rate, soybean sprout yield, germination rate, sensory evaluation and isoflavones. The quality characteristics of bean sprouts were evaluated by membership function. The results showed that there were some differences in protein and fat contents among the 11 soybean varieties. From the germination rate and yield, the suitable varieties for bean sprout production were Heinong 48, Heinong 66 and Heinong 70. The content of isoflavones increased significantly after germination, and reached the highest on the third day of germination, which was significantly higher than that of soybean seeds and other germination stages. The total isoflavone content of Heinong 61 and Heinong 63 on the third day increased by 1.63 and 1.76 times to CK, respectively. The isoflavone content of Heinong 52 reached the highest value of 636.38 mg?100 g-1 on the third day. The results of sensory evaluation showed that the varieties with good quality were Heinong 59, Heinong 63 and Heinong 70. Through the comprehensive evaluation of the membership function of germination rate, bean sprout yield, sensory evaluation and isoflavone, the suitable soybean sprout variety with high isoflavone content was screened out as Heinong 70.

References:

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Last Update: 2021-07-20