Discovery and Verification of Soybean Sprouting Selection Based on Quality Across Various Origins and Varieties: Varietal Effects on Sprouted Soybean Quality

文献类型： 外文期刊

第一作者： Li, Minmin

作者： Li, Minmin;Zhao, Mengying;Shi, Jinfeng;Huang, Yatao;Li, Long;Jin, Nuo;Wang, Fengzhong;Fan, Bei;Kong, Zhiqiang;Simal-Gandarad, Jesus;Xie, Hong

作者机构：

关键词： isoflavones; nutrient evaluation; quality variation; soybean sprouts

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.8； 五年影响因子：4.5 ）

ISSN： 2048-7177

年卷期： 2025 年 13 卷 2 期

页码：

收录情况： SCI

摘要： Research on soybean nutrition is crucial for Chinese agriculture and public health, as soybean sprouting enhances its nutritional value. However, the relationships between grain quality and soybean varieties are not yet fully understood. In this study, the quality of 49 soybean cultivars from 15 different origins was evaluated through multiple correlation analysis. Differences were observed based on their geographical origin, with Shandong Chongwen showing higher calcium and isoflavone levels than the others. A correlation was found between protein content and soybean daidzein (0.561***), as well as genistein (0.597***). Additionally, sprouting was shown to improve soybean nutrition. Among six high-nutrient soybean varieties, increased levels of protein, minerals, and isoflavones were observed during germination. Phytic acid and oligosaccharide levels decreased by 64.7% and 94.5%, respectively, while saponin increased by 106.0%, indicating changes in antinutritional factors. The experiment establishes a clear relationship between soybean nutrients and the tested variables, highlighting the impact of germination on soybean quality and nutrient content.

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