Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination
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- 作者：Guocheng Huang ; Weixi Cai ; Baojun Xu ; baojunxu@uic.edu.hk" class="auth_mail" title="E-mail the corresponding author
- 关键词：Germination ; Beta-carotene ; Isoflavones ; Vitamin B2 ; GABA
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：488-496
- 全文大小：1164 K
文摘
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Germination increased beta-carotene and vitamin B2 in soybeans significantly.
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Total free amino acids in germinated soybeans were higher than raw soybeans.
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GABA was 10 fold increased in germinated soybeans.
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Aglycones were increased 7 folds in both soybeans over raw counterpart.