Introduction and nutritional evaluation of germinated soy germ

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• 作者：Sun-Lim Kim^a ; ^{kimsl@korea.kr} ; Jae-Eun Lee^a ; Young-Up Kwon^a ; Wook-Han Kim^a ; Gun-Ho Jung^a ; Dea-Wook Kim^a ; Choon-Ki Lee^a ; Yu-Young Lee^a ; Mi-Jung Kim^a ; Yul-Ho Kim^a ; Tae-Young Hwang^a ; Ill-Min Chung^b
• 关键词：Soy germ ; Germination ; Isoflavone ; GABA ; Tocopherol
• 刊名：Food Chemistry
• 出版年：2013
• 出版时间：15 January, 2013
• 年：2013
• 卷：136
• 期：2
• 页码：491-500
• 全文大小：1151 K

文摘

Germinated soy germ (GSG) were developed and evaluated for their nutritional value. Separated soy germ was germinated at room temperature for 24 h under running water. As germination progressed, the protein and fibre content of GSG increased slightly, while the lipid and carbon to nitrogen (C/N) ratio decreased; free amino acids including GABA increased considerably while free sugars decreased. Linoleic and linolenic acid were the most abundant unsaturated fatty acids in soy germ, and slight changes were observed in GSG. The tocopherol and isoflavone contents showed a rapid increase of 32.4 % and 27.9 % , respectively, during germination. The abundance of GABA, isoflavones and tocopherols demonstrates the high nutritional value of GSG and suggests that GSG can be utilised as a reasonable and effective source of healthy foods.