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Comparison of Protein Content in Black Beans, Soyabean, Red Bean and Mung Bean

LUO Shi-ru;CAI Yu-lian;ZHU Guan-lin;ZENG Bao-zhu;LI Jiang-bin;Guangdong Medical College;  
Objective To detect and compare protein concentration in black beans,soya beans,red beans,mung beans. Method Beans with water and homogenized, collected by centrifugation, protein content was determined using the biuret method. Result The protein content of black bean group, soybean group, red bean group, mung bean group were(176.52 ± 3.04) mg/g,(127.27 ± 1.39) mg/g,(74.90 ± 1.53) mg/g,(123.03 ± 4.86) mg/g.Conclusion Four kinds of protein content of bean were significantly different, black group was the highest, soybean and mung bean group, red beans Group was the lowest.
【Fund】: 中华医学会医学教育分会、中国高等教育学会医学教育专业委员会医学教育研究课题(2012-SY-21);; 全国高等学校特色专业建设点(TS10466);; 广东省高等教育协会实验室管理专业委员会研究基金项目(GDJ2012073);; 广东省高等院校精品课程——临床生物化学及检验(XP1201)
【CateGory Index】: TS214.9
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Chinese Journal Full-text Database 1 Hits
1 CAI Meng-shan LI Jiang-bin* LIN Jin-qiong CHEN Meng-ting LIU Yao-hong LI Yu-chao(Guangdong Medical College,Dongguan Guangdong 523808);Determination and Nutritional Value Evaluation of Protein and Vitamin C in Edamame,Soybeans and Bean Sprouts[J];Modern Agricultural Science and Technology;2013-14
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1 GUO Hong-zhuan1,LU Zhan-guo2,WANG Cai-yan3 (1.Anhui University of Science & Technology,Wuhu 241000,China;2.College of Food Engineering,Harbin University of Commerce,Harbin 150076,China;3.Analysis and Test Center of Agriculture,Ningxia Academy of Agriculture and Forestry Sciences,Ningxia 750002,China);LAW OF VITAMIN C'S EBB AND FLOW AND EFFECTS OF IODINE ON VITAMIN C OF SOY BEAN SPROUTS[J];Food Research and Development;2006-02
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