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《Food Research and Development》 2012-04
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Measurement of Content of Protein and Vitamin C Green Gram in Germination Periods and Its Nutritional Value

LI Rui-guo1,GUO Shao-ying2,WANG Huai-yuan1(1.Department of Bio-chemistry of Xingtai University,Xingtai 054001,Hebei,China;2.Xingtai City Center for Food Quality and Safety Supervision and Inspection,Xingtai 054001,Hebei,China)  
Protein and vitamin C content of green gram will change during germination.Protein and vitamin C content were generally determinated by UV absorption and 2,6-dichlorophenolindophenol method.Protein and vitamin C content of green gram of different germination period were determinated by the two methods.Results showed that: the protein and vitamin C content of green gram are 0.964 mg/mL and 0.062 mg/g when the germination 1 d,0.746 mg/g and 0.33 mg/g when the germination 2 d,0.629 mg/g and 0.22 mg/g when the germination 3 d,0.711 mg/g and 0.17 mg/g when the germination 4 d,0.695 mg/g and 0.13 mg/g when the germination 5 d.Protein content with the extended germination time first decreased and then increased slightly,VitaminC content decreased.
【Fund】: 邢台市科技局自然科学基金项目(Z20050845)
【CateGory Index】: TS214.9
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