期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 50, 期 11, 页码 2367-2374出版社
WILEY-BLACKWELL
DOI: 10.1111/ijfs.12902
关键词
Antioxidant activity; ascorbic acid; biosynthesis; germination; soya bean; tocopherols
资金
- Fundamental Research Funds for the Central Universities [2014ZM0072]
- Leading Talents Program in Guangdong Province
The objective of this investigation was to study the dynamic changes of ascorbic acid, tocopherols and their antioxidant activity of soya bean sprouts during germination. Results showed that the expression levels of genes related to biosynthesis of ascorbic acid and tocopherols dramatically increased during germination. The expression levels of most genes were up to the peak at day 3 and kept constantly until the end of germination. The contents of ascorbic acid, -tocopherol, -tocopherol, -tocopherol and total tocopherols increased during soya bean sprouts germination and reached peak levels on day 5, of 74.42 +/- 1.64mg/100g DW, 7.64 +/- 0.13mg/100g DW, 15.84 +/- 1.85mg/100g DW, 12.37 +/- 1.06mg/100g DW, 35.85 +/- 2.81mg/100g DW, respectively. The antioxidant activity of soya bean sprouts increased during germination and reached peak level on day 5 to 311.01 +/- 49.01mol ASA equiv./100g DW. Therefore, germination significantly increased the biosynthesis of ascorbic acid, tocopherols and antioxidant activity of soya bean sprouts.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据