期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 51, 期 2, 页码 370-380出版社
WILEY
DOI: 10.1111/ijfs.12941
关键词
Antioxidant capacity; mung bean sprouts; organic acid spraying; phytic acid degradation
资金
- National Natural Science Foundation of China [31471596]
- Research and Innovation Project for College Graduates of Jiangsu Province [KYLX_0526]
In this study, effects of two organic acids spraying on the growth profiles, phytic acid content, antioxidant capacity, phytase activity and related genes expression during mung bean germination were investigated. Results showed that both oxalic acid and malic acid spraying were effective ways to improve the degradation of phytic acid by inducing phytase activity and the related genes expression, but no significant difference was found in phytic acid content between the two treatments. The contents of total phenolics and MDA (malondialdehyde) in oxalic acid spraying were higher, whereas ascorbic acid content and sprout length in malic acid spraying was higher. Both organic acid treatments could increase antioxidant capacities, but higher antioxidant capacities were found in oxalic acid spraying due to higher total phenolics content and antioxidant enzyme activity.
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