NACL-CACL2 TREATMENT ENHANCING NUTRITIONAL AND FUNCTIONAL QUALITY OF MUNG BEAN SPROUTS

Emirates Journal of Food and Agriculture

Runqiang Yang¹  Pei Wang¹  Xiaokun Yan¹  Zhenxin Gu¹  Ting Zhou² 

[1] College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People;Department of Agricultural Products Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People’s Republic of China

关键词: Mung bean sprouts;    NaCl-CaCl2 treatment;    Nutritional and functional quality;    Phytic Acid;   

DOI  :  10.9755/ejfa.2016-06-758

学科分类：农业科学（综合）

来源: United Arab Emirates University, Faculty of Food and Agriculture

【 摘 要 】

In this study, the effects of NaCl, CaCl2 and NaCl-CaCl2 treatments on the growth profiles, nutritional quality, phytic acid degradation-lower inositol phosphate formation system of germinated mung bean were investigated. Mung bean seeds were germinated at 30 oC in darkness for 4 days and sprayed solutions containing distilled water, 1.6 mM NaCl, 6 mM CaCl2, and 1.6 mM NaCl plus 6 mM CaCl2 every 1 h . Samples were collected every 2 days in liquid nitrogen for experiments and each experiment was repeated three times. The results showed that the NaCl-CaCl2 treatment improved nutritional quality significantly for the higher content of ascorbic acid, soluble sugar and free amino acid content in mung bean sprouts. Meanwhile, NaCl-CaCl2 treatment was also the most effective way to improve the degradation of phytic acid by enhancing phytase activity and the related gene expressions. This led to a higher level of the lower inositol phosphate content in mung bean sprouts. These results suggest that NaCl-CaCl2 treatment had a better influence on improving nutritional and functional quality of mung bean sprouts than NaCl and CaCl2.

【 授权许可】

CC BY