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大豆种子皮薄、粒大,含有35%～40%的蛋白质,吸湿性很强。在贮藏过程中容易吸湿返潮,水分较高的大豆种子易发热霉变;种子过分干燥时,容易损伤破碎和造成种皮脱落。大豆种子含油率一般在17%～22%,其中不饱合脂肪酸占80%以上,在含水量较高的情况下,易发生氧化酸败现象。大豆种子的耐热性较差,在25℃以上的贮藏条件下,种子中的蛋白质凝固变性,破坏了脂肪与蛋白质共存的乳胶状态,使油分渗出,发生浸油现象。同时,由于脂肪中色素逐渐沉淀而引起子叶变红,有时沿种脐出现一圈红色,俗称“红眼”。子叶变红和种皮浸油,使大豆种子呈暗红色,俗称“赤变”。因此,大豆种子贮藏要注意温度的控制,防止蛋白质缓慢变性。
Soybean seed thin, large grain, contains 35% to 40% of the protein, hygroscopicity is very strong. During storage, it is easy to absorb moisture and return moisture. Soybean seeds with higher water content are susceptible to fever and mildew. When the seeds are too dry, they are easily damaged and broken, resulting in the shedding of seed coat. Soybean oil content is generally 17% to 22%, of which unsaturated fatty acids accounted for more than 80%, in the case of higher water content, prone to oxidative rancidity phenomenon. The heat resistance of soybean seeds is poor. Under the storage condition of more than 25 ℃, the coagulation and denaturation of proteins in the seeds destroys the latex state where fat and protein coexist, causing oil to ooze and oiling phenomenon. At the same time, the cotyledons turn red due to the gradual precipitation of pigments in the fat, and sometimes red circles appear along the umbilical cord, commonly known as “red-eye”. Cotyledons become reddish and the seed coat is soaked in oil that the soybean seeds are dark red, commonly known as “red-change”. Therefore, soybean seed storage should pay attention to temperature control, to prevent slow denaturation of proteins.