OPTIMAL SOAKING CONDITIONS AND ADDITION OF EXOGENOUS SUBSTANCES IMPROVE ACCUMULATION OF Γ-AMINOBUTYRIC ACID (GABA) IN GERMINATED MUNG BEAN (VIGNA RADIATA)
12 thg 10, 2023 | 23:51

OPTIMAL SOAKING CONDITIONS AND ADDITION OF EXOGENOUS SUBSTANCES IMPROVE ACCUMULATION OF Γ-AMINOBUTYRIC ACID (GABA) IN GERMINATED MUNG BEAN (VIGNA RADIATA)



Germinated mung beans have been widely used as fresh vegetable or processed healthy food due to their high amounts of bioactive and nutritional compounds, including c-aminobutyric acid (GABA). The objec-tives of this study were to investigate the effects of different soaking conditions (temperature, ratios of seeds to water, soaking time, pH, addition of L-glutamic acid (L-Glu) or gibberellic acid (GA3)) and ger-mination time on accumulation of GABA in the germinated mung bean seeds. 

The mung bean seeds, soaked at 40 ° C for 4 h with ratio of seeds to water of 1:4 (g mL 1) and then germinated for 7 h, accumu-lated higher amount of GABA than other soaking conditions and germination time. The addition of GA3(0.30 mg L 1) or L-glu (1,000 mg L 1 ) or acidifying to pH 5.5 of the soaking water had high impact on

the GABA accumulation. Among them, the soaking water with pH 5.5 was more effective than adding with the L-Glu or GA3 in the production of GABA (1677 mg/kg powder) and essential amino acids (16.56 g/100g powder) in the germinated mung bean seeds. The findings of this study provide useful infor-mation to produce GABA-enriched and healthy foods from mung beans.

...


LƯU Ý:


Tài liệu được chia sẻ bởi CTV EBOOKBKMT "Nguyễn Duy Long" chỉ được dùng phục vụ mục đích học tập và nghiên cứu.







LINK DOWNLOAD



Germinated mung beans have been widely used as fresh vegetable or processed healthy food due to their high amounts of bioactive and nutritional compounds, including c-aminobutyric acid (GABA). The objec-tives of this study were to investigate the effects of different soaking conditions (temperature, ratios of seeds to water, soaking time, pH, addition of L-glutamic acid (L-Glu) or gibberellic acid (GA3)) and ger-mination time on accumulation of GABA in the germinated mung bean seeds. 

The mung bean seeds, soaked at 40 ° C for 4 h with ratio of seeds to water of 1:4 (g mL 1) and then germinated for 7 h, accumu-lated higher amount of GABA than other soaking conditions and germination time. The addition of GA3(0.30 mg L 1) or L-glu (1,000 mg L 1 ) or acidifying to pH 5.5 of the soaking water had high impact on

the GABA accumulation. Among them, the soaking water with pH 5.5 was more effective than adding with the L-Glu or GA3 in the production of GABA (1677 mg/kg powder) and essential amino acids (16.56 g/100g powder) in the germinated mung bean seeds. The findings of this study provide useful infor-mation to produce GABA-enriched and healthy foods from mung beans.

...


LƯU Ý:


Tài liệu được chia sẻ bởi CTV EBOOKBKMT "Nguyễn Duy Long" chỉ được dùng phục vụ mục đích học tập và nghiên cứu.







LINK DOWNLOAD

M_tả

M_tả

Chuyên mục:

Không có nhận xét nào: