短期催芽对绿豆种子(Vigna radiata L.)脱壳效率、酶活性和化学成分的影响

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Future Foods Pub Date : 2024-07-14 DOI:10.1016/j.fufo.2024.100416
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引用次数: 0

摘要

绿豆在蛋白质配料生产中大有可为,但由于豆壳中存在潜在的抗营养因子和着色化合物,导致产品颜色较深,从而阻碍了绿豆的效益。为解决这一问题,本研究旨在确定一个既能提高脱壳效率,又能最大限度减少质量损失和化学变化的发芽期。绿豆种子浸泡过夜后,在黑暗中分别萌发 4、8、12、24、32 和 48 小时,研究其对脱壳效率、酶活性和化学成分(包括抗营养因子)的影响。发芽 48 小时后,蛋白质(21.02%-25.77%)、淀粉(41.83%-56.65%)和脂肪(0.35%-1.03%)含量下降。SDS-PAGE 分析显示,随着发芽时间的延长,球蛋白减少,结构发生变化。由于脱壳,总酚含量尤其减少了 20%。研究发现,在 12-24 小时内进行短期发芽是促进绿豆种子脱壳的有效策略,同时还能减少抗营养因子并保留其化学成分,从而提高其作为植物性食品优质原料的潜力。
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Impact of short-term germination on dehulling efficiency, enzymatic activities, and chemical composition of mung bean seeds (Vigna radiata L.)

Mung beans are promising for protein ingredient production, but their benefits are hindered by potential antinutritional factors and coloring compounds in the hull, resulting in darker-colored products. To address this issue, this study aims to identify a germination period that enhances dehulling efficiency while minimizing mass losses and chemical alterations. Mung bean seeds were soaked overnight and germinated in the dark for 4, 8, 12, 24, 32, and 48 h, with the effects on dehulling efficiency, enzymatic activities, and chemical composition, including antinutritional factors, examined.

After 48 h of germination, a substantial increase in enzyme activities was observed: lipolytic activities increased by 644 %, amylolytic activities by 200 %, and polyphenol oxidase activity by 280 %. A decline in protein (21.02–25.77 %), starch (41.83–56.65 %), and fat (0.35–1.03 %) content was detectable after 48 h of germination. SDS-PAGE analysis revealed a reduction in globulins and structural changes with prolonged germination. Total phenolic content was particularly reduced by 20 % due to dehulling. Short-term germination within 12 to 24 h was found to be an effective strategy to facilitate dehulling of mung bean seeds while reducing antinutritional factors and preserving their chemical composition, thus improving their potential as a high-quality raw material for plant-based foods.

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来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
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