不同萌发期绿豆芽蛋白质含量的测定及营养价值分析

摘要

采用考马斯亮蓝法测定不同萌发期绿豆芽蛋白质含量变化.萌发1～5 d时绿豆芽的蛋白质含量分别为985、790、650、715、730 μg/g,萌发第3天时蛋白质含量最低.绿豆在萌发过程中蛋白质转化为更易被人体吸收的游离氨基酸,从而大大提高了其营养价值.%The protein content variation of mung bean sprouts in different germination periods were determined by Coomassie brilliant blue method. The results showed that the protein contents were 985,790,650,715 and 730 μg/g respectively on the 1st ～5th day of germination and were the lowest on the third day. During germination, the protein was transformed into free amino acid, which could be more easily absorbed by human body, so the nutritional value of mung bean could be improved greatly.