Quantification of starch content in germinating mung bean seedlings by terahertz spectroscopy
| Autor: | Tetsuhito Suzuki, Shusaku Nakajima, Naoshi Kondo, Keiichiro Shiraga, Yuichi Ogawa |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Terahertz Spectroscopy
Absorption (pharmacology) Mung bean biology Starch Hydrolysis Vigna food and beverages Germination General Medicine Analytical Chemistry Terahertz spectroscopy and technology chemistry.chemical_compound Glucose chemistry Seedlings Reagent biology.protein Food science Amylase alpha-Amylases Food Science |
| Zdroj: | Food Chemistry. 294:203-208 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2019.05.065 |
| Popis: | To investigate the potential of terahertz spectroscopy to monitor and quantify starch in plants, terahertz spectra (3.0–13.5 THz) of mung bean plants 1–7 days after germination were examined and compared to those of starch and its constituent saccharides (standard reagents). Day 1 seedlings showed similar spectral features with standard starch, and absorption peaks gradually disappeared in the subsequent 6 day growth period. To interpret this result and identify useful peaks for starch quantification, standard starch and day 1 seedlings were hydrolyzed by α-amylase in vitro. Since both standard starch and seedlings showed that absorption peak at 9.0 THz disappeared after amylase hydrolysis, this peak is sensitive to changes in starch. Additionally, intensity of this peak was correlated with starch content as quantified by chemical analysis (r = 0.98). Our results indicate terahertz spectra of seedlings can provide an identifiable peak that is attributed to starch and not affected by the constituent saccharides. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect