中国食品添加剂2024，Vol.35Issue(2)：119-127,9.DOI:10.19804/j.issn1006-2513.2024.2.015
褐藻胶寡糖对绿豆芽品质的影响
Effect of alginate oligosaccharide on the quality of mung bean sprouts
摘要
Abstract
Mung beans were immersed in alginate oligosaccharide solution with different concentrations(0.001,0.01,0.1,and 1 μg/mL).The yield(fresh weight and bud length)of sprouted mung bean sprouts was measured,and its main nutritional components,antioxidant content,antioxidant activity and antioxidant enzyme activity were determined.The results showed that alginate oligosaccharide could significantly promote the growth of mung bean sprouts and reduce the content of phytic acid in mung bean sprouts;The content of soluble protein,vitamin C,total polyphenols,components of polyphenols,total flavonoids and components of flavonoids were increased,and the activity of peroxidase(POD),superoxide dismutase(SOD)and catalase(CAT)were enhanced,thus the ability of mung bean sprouts to scavenge DPPH,H2O2 and hydroxyl radicals were improved.The results showed that the optimal concentration of alginate oligosaccharide solution was 0.01 μg/mL.This study provides a theoretical basis for improvement of mung bean sprout quality with alginate oligosaccharides.关键词
绿豆芽/褐藻胶寡糖/添加剂/抗氧化Key words
mung bean sprouts/alginate oligosaccharide/additive/antioxidant分类
轻工纺织引用本文复制引用
何雅清,唐文竹,李宪臻..褐藻胶寡糖对绿豆芽品质的影响[J].中国食品添加剂,2024,35(2):119-127,9.基金项目
国家自然科学基金项目(面上项目31771907) （面上项目31771907）
辽宁省高等学校基本科研项目(面上项目LJKMZ20220894). （面上项目LJKMZ20220894）
