Abstract：
Germination holds the key to nutritional equilibrium in plant grains. In this study, the effect of soybean germination on the processing of soymilk (SM) and glucono-δ-lactone (GDL) induced soymilk gel (SG) was investigated. Germination promoted soybean sprout (SS) growth by activating the energy metabolism system. The energy metabolism was high during the three-day germination and was the most vigorous on the second day of germination. After germination, protein dissolution was improved in SM, and endogenous enzymes produced small molecule proteins. Small molecule proteins were more likely to aggregate to produce SM protein particles. Germination increased the water-holding capacity of SG induced by GDL but weakened the strength. Furthermore, the dynamic fluctuations in isoflavone content were closely monitored throughout the processing of soybean products, including SS, SM, and SG. Although the total amount of isoflavones in SM and SG processed from germinated soybeans decreased, a significant enrichment in the content of aglycone isoflavones was observed. The content of aglycone isoflavones in SG processed from germinated soybeans on the second day of germination was 736.17 ± 28.49 µg/g DW, which was 83.19 % higher than that of the control group. This study demonstrates that germination can enhance the nutritional value of soybean products, providing innovative opportunities for the development of health-promoting soybean-based products.
摘要：
发芽是植物谷物营养平衡的关键。在这项研究中,研究了大豆发芽对豆乳（SM）和葡萄糖酸-δ-内酯（GDL）诱导的豆乳凝胶（SG）加工的影响。发芽通过激活能量代谢系统促进大豆芽（SS）的生长。在发芽三天期间能量代谢较高，在发芽第二天最活跃。发芽后,蛋白质溶出度在SM中得到改善，和内源性酶产生小分子蛋白质。小分子蛋白更可能聚集以产生SM蛋白颗粒。发芽增加了GDL诱导的SG的持水能力，但削弱了强度。此外，在整个大豆制品加工过程中密切监测异黄酮含量的动态波动，包括SS,SM,和SG。尽管发芽大豆加工的SM和SG中异黄酮的总量减少，观察到糖苷配基异黄酮的含量显着富集。发芽第二天发芽大豆加工的SG中糖苷配基异黄酮的含量为736.17±28.49µg/gDW，比对照组高83.19%。这项研究表明，发芽可以提高大豆制品的营养价值，为开发促进健康的大豆产品提供创新机会。
