Đăng nhập
 
Tìm kiếm nâng cao
 
Tên bài báo
Tác giả
Năm xuất bản
Tóm tắt
Lĩnh vực
Phân loại
Số tạp chí
 

Bản tin định kỳ
Báo cáo thường niên
Tạp chí khoa học ĐHCT
Tạp chí tiếng anh ĐHCT
Tạp chí trong nước
Tạp chí quốc tế
Kỷ yếu HN trong nước
Kỷ yếu HN quốc tế
Book chapter
Chờ xuất bản
Bài báo - Tạp chí
Số 06 (2017) Trang: 93-101
Tải về

Article info.

 

ABSTRACT

Received 09 Nov 2016
Revised 10 May 2017

Accepted 29 Jul 2017

 

The present study investigated the effects of germination for 0, 12, 24, 36, 42, 48, 60 and 72 hours on nutritional and antioxidative characteristics of germinated soybean seeds, Glycine max (L.) Merr. After germinating at 25oC in dark condition, germinated seeds were freeze-dried and used for determination the nutritional as well as antinutritional components such as proteins, lipid, phytic acidand trypsin inhibitor. In addition, biochemical compounds in germinated soybean seeds such as phenolics, flavonoids, ascorbic acid (or vitamin C), α-tocopherol and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity in terms of IC50 were detected. Results showed that germination caused significant (p≤ 0.05) increases in protein content of soybean seeds. The SDS-PAGE patterns showed that proteins in germinated soybean seeds were unchanged for 60 hours of germination. However, lipid content, antinutritional factors (phytic acid and trypsin inhibitor) significantly (p≤ 0.05) decreased. It was found that total phenolic content, total flavonoid content, vitamin C and α–tocopherol contents increased during soybean seeds germination and tended to reach the maximum values after 60 hours of germination. Germinated soybean seeds had lower IC50 or higher antioxidantcapacity. Thus, the present study revealed that germination significantly affects the nutritional and antioxidant properties of soybean seeds.

Keywords

Germination, IC50 value, phytic acid, soybean, trypsin inhibitor

Cited as: Lien, D.T.P., Tram, P.T.B., Toan, H.T., 2017. Effect of germination on antioxidant capacity and nutritional quality of soybean seeds (Glycinemax (L.) Merr.). Can Tho University Journal of Science. Vol 6: 93-101.

Các bài báo khác
Số Nông nghiệp 2014 (2014) Trang: 1-7
Tải về
Số 34 (2014) Trang: 20-27
Tải về
Số 28 (2013) Trang: 52-58
Tải về
Số 18b (2011) Trang: 53-62
Tải về
Vol. 54, Special issue: Agriculture (2018) Trang: 8-15
Tải về
Số Nông nghiệp 2014 (2014) Trang: 8-15
Tải về
Số 26 (2013) Trang: 89-95
Tải về
Số 33 (2014) Trang: 97-103
Tải về
Volume 2 Issue 01 October 2019 (2019) Trang: 20-27
Tạp chí: INTERNATIONAL JOURNAL OF MULTIDISCIPLINARY RESEARCH AND ANALYSIS
4(11) (2018) Trang: 2311-2316
Tạp chí: Journal of Multidisciplinary Engineering Science Studies
2 (2017) Trang: 10-14
Tạp chí: International Journal of Food Science and Nutrition
5(4) (2016) Trang: 616-622
Tạp chí: INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY
5(4) (2016) Trang: 608-615
Tạp chí: INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY
(2015) Trang: 131-135
Tạp chí: The 2 nd International Conference on Chemical Engineering, Food and Biotechnology 2015, Ho Chi Minh city
4(11) (2015) Trang: 309-314
Tạp chí: INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY
4(11) (2015) Trang: 321-326
Tạp chí: INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY
Special Issue: Food Processing and Food Quality, Vol. 3 (2015) Trang: 33-38
Tạp chí: Journal of Food and Nutrition Sciences
1 (2013) Trang: 290
Tạp chí: FOOD SAFETY & FOOD QUALITY IN SOUTHEAST ASIA CHALLENGES FOR THE NEXT DECADE
 

Crossref DOI of CTUJoS


BC thường niên 2018


Con số ấn tượng (VN | EN)


Bản tin ĐHCT


TCKH tiếng Việt


TCKH tiếng Anh

 
 
Vui lòng chờ...