Atudorei Denisa, Stroe Silviu-Gabriel, Codină Georgiana Gabriela
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Plants (Basel). 2021 Mar 22;10(3):592. doi: 10.3390/plants10030592.
The microstructural and physicochemical compositions of bean (), lentil (), soybean ( L.), chickpea ( L.) and lupine () were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.
研究了菜豆（）、小扁豆（）、大豆（L.）、鹰嘴豆（L.）和羽扇豆（）在萌发2天和4天期间的微观结构和物理化学组成。在对萌发的豆类种子进行显微镜观察（体视显微镜、扫描电子显微镜）时发现了不同的变化，这些变化大多与种子结构的破坏有关。萌发导致菜豆、小扁豆和鹰嘴豆的蛋白质含量增加，以及小扁豆、大豆和鹰嘴豆的灰分含量增加。萌发提高了所有豆类中钠、镁、铁、锌的有效性以及酸度。在四天的萌发期内，小扁豆、鹰嘴豆和羽扇豆的脂肪含量下降，而所有豆类的碳水化合物含量和pH值均下降。傅里叶变换红外光谱（FT-IR）显示，萌发种子的组成与对照不同，且因豆类类型而异。对数据的多变量分析表明，在萌发过程中，鹰嘴豆、小扁豆和菜豆之间以及羽扇豆和大豆样品之间存在密切关联。在0.01水平上，碳水化合物含量与蛋白质、脂肪和灰分之间存在显著的负相关。
