数字农科院2.0

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

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

作者机构：

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

期刊名称： Food Science and Nutrition

ISSN： 2048-7177

年卷期： 2025 年 13 卷 2 期

页码：

收录情况： SCIE（2025版）

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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