发芽大豆生化特性及其营养变化

本文综述了大豆发芽对其化学组成、生化结构和抗营养因子的影响。发芽中，氨基酸的组成基本未发生改变，赖氨酸和脂类含量有较大减少。总蛋白含量和非蛋白氮在发芽5天内有明显的增加。膳食纤维被部分降解。发芽大豆中维生素C、核黄素和烟酸的含量均增加。发芽4天后，种子中凝集素比未发芽前下降了4％，研究表明，发芽能降解大豆中的胰蛋白酶抑制剂，并且随发芽时间的延长，降解能力将加强。

Biochemical characteristics and nutritional change of germinated soybean

The published scientific data concerning the effects of germination on chemical composition,biochemical constituents and antinutritional factors of soybean are reviewed.During 5 days of degradation,the amino acid profile was constant on the whole.Both the total protein content and the nonprotein nitrogen increased obviously.Dietary fibres are partially degraded.Vitamin C,riboflavin and niacin contents increased.After 4 days of germination,the activity of certain lectins decreased by 4% of that of ungerminated one.These observation confirmed that germination can degrade the soybean trypsin inhibitor;the degradation would be enhanced if the time of germination is prolonged.