Comprehensive transformative profiling of nutritional and functional constituents during germination of soybean sprouts
| Autor: | Wen-Xia Sun, Jing Fan, Xu-Hua Mao, Rui-Jie Zhang, Ying He |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Vitamin C General Chemical Engineering 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences Biology Isoflavones Ascorbic acid 040401 food science 01 natural sciences Industrial and Manufacturing Engineering 0104 chemical sciences Amino acid chemistry.chemical_compound 0404 agricultural biotechnology chemistry Alpha-glucosidase Germination biology.protein Dietary fiber Food science Safety Risk Reliability and Quality Food Science Total protein |
| Zdroj: | Journal of Food Measurement and Characterization. 12:1295-1302 |
| ISSN: | 2193-4134 2193-4126 |
| DOI: | 10.1007/s11694-018-9743-2 |
| Popis: | During germination, the nutritional and functional components of soybeans can undergo a complicated biological transformation. To date, there has been no comprehensive report of the edible value of soybeans and soybean sprouts based on their nutritional and functional constituents. In the present study, the main constituents of soybean sprouts were assessed at 0, 24, 48, 72, and 96 h during germination. The transformative trends in the standardized germination process are described. The results indicated that total protein, total amino acid, vitamin C, total dietary fiber, and total phenolic compounds increased gradually, that concentrations of high-molecular-weight proteins and crude fat decreased, and that concentrations of isoflavones decreased sharply during the initial germination stage and then increased steadily afterward. The antioxidant capacity and α-glucosidase inhibitory activity were also studied. These results indicate that the nutritional and functional value of soybean sprouts improves over the course of germination. |
| Databáze: | OpenAIRE |
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