Biochemical Detection of Yellow Bean Sprouts and Ming Bean Sprouts
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Jinhan Shi, Nan Wang, Juan Wu, Ji Zhang
Taking soybean sprouts and mung bean sprouts as research objects, the main nutritional components (vitamin C content, total sugar and reducing sugar content, protein content) were determined, and their peroxidase was analyzed. Generally speaking, the nutritional value of soybean sprouts is higher than that of mung bean sprouts, and it is also verified that there are five kinds of peroxidase isozymes of soybean sprouts and only three kinds of mung bean sprouts. This study analyzed the nutritional value of two kinds of bean sprouts from various aspects, which not only verified some medicinal value, but also provided a new basis for the purchase of consumers and the development of related products.
Soybean sprouts, mung bean sprouts, nutrients, peroxidase