NACL-CACL2 TREATMENT ENHANCING NUTRITIONAL AND FUNCTIONAL QUALITY OF MUNG BEAN SPROUTS

Xiaokun Yan; Runqiang Yang; Pei Wang; Zhenxin Gu; Ting Zhou

doi:10.9755/ejfa.2016-06-758

Authors

Xiaokun Yan College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People
Runqiang Yang College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People
Pei Wang College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People
Zhenxin Gu College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People
Ting Zhou Department of Agricultural Products Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People’s Republic of China

DOI:

https://doi.org/10.9755/ejfa.2016-06-758

Keywords:

Mung bean sprouts, NaCl-CaCl2 treatment, Nutritional and functional quality;Phytic Acid

Abstract

In this study, the effects of NaCl, CaCl2 and NaCl-CaCl2 treatments on the growth profiles, nutritional quality, phytic acid degradation-lower inositol phosphate formation system of germinated mung bean were investigated. Mung bean seeds were germinated at 30 oC in darkness for 4 days and sprayed solutions containing distilled water, 1.6 mM NaCl, 6 mM CaCl2, and 1.6 mM NaCl plus 6 mM CaCl2 every 1 h . Samples were collected every 2 days in liquid nitrogen for experiments and each experiment was repeated three times. The results showed that the NaCl-CaCl2 treatment improved nutritional quality significantly for the higher content of ascorbic acid, soluble sugar and free amino acid content in mung bean sprouts. Meanwhile, NaCl-CaCl2 treatment was also the most effective way to improve the degradation of phytic acid by enhancing phytase activity and the related gene expressions. This led to a higher level of the lower inositol phosphate content in mung bean sprouts. These results suggest that NaCl-CaCl2 treatment had a better influence on improving nutritional and functional quality of mung bean sprouts than NaCl and CaCl2.