Effect of germination and incubation on Zn, Fe, and Ca bioavailability values of soybeans (Glycine max L.) and mung beans (Vigna radiate L.)

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• 作者：Xinkun Wang ; Runqiang Yang ; Xiaolin Jin ; Zhijie Chen…
• 关键词：germination ; incubation ; mineral bioavailability ; soybean ; mung bean
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：October 2015
• 年：2015
• 卷：24
• 期：5
• 页码：1829-1835
• 全文大小：374 KB
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• 作者单位：Xinkun Wang (1)
  Runqiang Yang (1)
  Xiaolin Jin (1)
  Zhijie Chen (1)
  Yulin Zhou (1)
  Zhenxin Gu (1)
  
  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Phytase/phosphatase activities, the phytic acid content, and Zn, Fe, and Ca bioavailability values of 4-d-germinated soybeans and mung beans were investigated. Phytase and phosphatase activities of germinated soybeans and mung beans both increased, compared with raw beans. The phytic acid contents declined in germinated soybeans by 57.5% and in mung beans by 76.0%. Zn and Fe bioavailability values increased in germinated beans and Ca bioavailability decreased. For incubation, the highest bioavailability values of Zn, Fe, and Ca, respectively, were achieved using an exogenous phytase treatment in mung beans (47.6, 44.6, and 51.5%). Soybeans exhibited values of 64.7, 60.6, and 47.9%, respectively, after a combined treatment with endogenous and exogenous phytases. Germination improves Zn and Fe bioavailability values of beans by increasing enzyme activity, but is time-consuming. Incubation is more efficient for improvement of Zn, Fe, and Ca bioavailability values in a short period of time. Keywords germination incubation mineral bioavailability soybean mung bean