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《Shandong Agricultural Sciences》 2011-01
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Protein Content Determination and Nutritional Value Analysis of Mung Bean Sprouts in Different Germination Periods

LI Rui-guo,ZHU Xiu-min,YANG Hui(Department of Biochemistry,Xingtai University,Xingtai 054001,China)  
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.
【Fund】: 邢台市科技局自然科学基金项目(Z2003314)
【CateGory Index】: S649
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