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| 大豆醋浸后蛋白质和氨基酸含量的变化 | |
| 引用本文： | 陈芬,徐国海,万国华,刘曼西.大豆醋浸后蛋白质和氨基酸含量的变化[J].孝感学院学报,2004,24(3):47-50. |
| 作者姓名： | 陈芬 徐国海 万国华 刘曼西 |
| 作者单位： | 1. 华中科技大学,生命科学与技术学院,湖北,武汉,430073;湖北职业技术学院,湖北,孝感,432000 2. 湖北职业技术学院,湖北,孝感,432000 3. 华中科技大学,生命科学与技术学院,湖北,武汉,430073 |
| 摘 要： | 比较了大豆醋浸28d后蛋白质、氨基酸含量的变化，结果表明，醋浸后大豆的蛋白质含量显著降低．醋大豆中的总可溶性蛋白质约为水浸泡大豆的20％，溶到浸泡醋液中的蛋白质约为水浸泡大豆的16％；总氨基酸含量由15.7％下降为13.4％，其中必需氨基酸的含量降了1.38％，非必需氨基酸下降了0.92％。 |
| 关 键 词： | 醋大豆 大豆 氨基酸 可溶性蛋白质 |
| 文章编号： | 1671-2544(2004)03-0047-04 |
Changing of Contents of Protein and Amino Acids of Soybean after Soaking with Vinegar |
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| CHEN Fen,XU Guo-hai,WAN Guo-hua,LIU Man-xi.Changing of Contents of Protein and Amino Acids of Soybean after Soaking with Vinegar[J].JOURNAL OF XIAOGAN UNIVERSITY,2004,24(3):47-50. | |
| Authors: | CHEN Fen XU Guo-hai WAN Guo-hua LIU Man-xi |
| Institution: | CHEN Fen~1,XU Guo-hai~2,WAN Guo-hua~2,LIU Man-xi~1 |
| Abstract: | The thesis analyzed and compared the differences of components of soybean, such as amino acids and soluble proteins between soybean soaked in vinegar for 28 days and that in water for 1 day. The results showed as following: the content of protein decreased remarkably after the soybean was soaked with vinegar and the content of total soluble protein was 20% of the one that soybean was soaked with water. The content of protein which dissolved in vinegar solution was approximately 16% of the one that soybean was soaked with water. The total content of amino acids decreased from 15.7% to 13.4%, and the content of essential amino acids and nonessential amino acids decreased 1.38% and 0.92%, respectively. |
| Keywords: | soybean soaked with vinegar soybean amino acid soluble protein |
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