2003•Jilin Nongye Daxue xuebaoRequires access

The Comparison and Analysis of Protein and Amino Acid Contents of Beans in Sprouting Period

Xin Wang

Abstract

The study on the laws of protein and amino acid content changes of green gram, soybean and wild soybean in their sprouting periods was conducted. The results indicated that the protein contents of soybean and green gram got their maximums (47339% and 26889% respectively)during their sprouting periods when that of wild soybean got its minimum (36080%)The amino acid contents of green gram, soybean and wild soybean got their maximums (15222%,42379% and 30238% respectively) during their sprouting periodsIn this period, the content of glutamic acid in beans was the highest (2904～8757%)

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Key concepts: Sprouting, Gram, Amino acid, Food science, Chemistry, Horticulture, Biology, Botany