The protein content variation of mung bean sprouts in different germination periods were determined by Coomassie brilliant blue method.The results showed that the protein contents were 985,790,650,715 and 730 μg/g respectively on the 1st~5th day of germination and were the lowest on the third day.During germination,the protein was transformed into free amino acid,which could be more easily absorbed by human body,so the nutritional value of mung bean could be improved greatly.
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