Germination improves the functional properties of soybean and enhances soymilk quality

The effects of soybean variety and germination time on structural changes, antinutritional factor content, antioxidant activity of germinated soybean, and on the functional properties of soymilk were comprehensively investigated. The results showed that the antioxidant activity increased with increasing germination time. The content of antinutritional factors decreased with increasing germination time. Soybean varieties with the lowest tannin and trypsin inhibitor content were DN690 and HJ1. Lipoxygenase activity and phytic acid content showed no significant differences among soybean varieties. The content of α-helices and β-turns in soybean protein decreased with increasing germination time, while the content of β-sheets was increased. Soybean protein was progressively broken down into smaller molecular peptides during the germination process. The digestion and content of soluble protein in soymilk increased with germination. In summary, we show that germination is an effective, cheap, and green method that improves the functional properties of soybean and soymilk.     

Enzyme activity during germination of different cereals: A review

The germination process increases enzymatic activity. However, this does not occur in the same way in all cereals. It depends on the type of enzyme, the cereal, and the conditions of germination. During germination, most enzymes are localized in the aleurone layer and the scutellum. Some of them, such as xylanases, proteases, and β-glucanases, are also localized in the endosperm while β-glucanases and lipases have been identified in the embryo. The maximum activity of the enzymes in most cereals start from day 4 of germination. Germination allows the hydrolysis of macromolecules and compounds like β-glucans and phytic acid. In cereals, starch is the component that presents the most morphological changes. Germination mobilizes and increases the activity of some enzymes. Temperature, steeping time, and variety are determining factors in the activation time. At higher temperatures, the enzymatic activation is generally faster; however, there are some exceptions. The use of germination could be a promising resource for modifying grain properties and increase enzymatic activity; also, this process is simple and economical.     

Evaluating different hermetic storage technologies to arrest mold growth,prevent mycotoxin accumulation and preserve germination quality of stored chickpea in Ethiopia

Chickpea is an economically important pulse produced by millions of smallholder farmers as a source of food, income and nutrition in Ethiopia. Mold infection and mycotoxin production can potentially lead to significant losses of chickpea during storage. Under laboratory conditions we tested comparative effects of hermetic and traditional storage structures on mold infection, germination and mycotoxin levels of chickpea. Purdue Improved Crop Storage (PICS) bags, Super GrainPro (SGP) bags, and small metal bins were compared to the traditional and popularly used chickpea storage structures such as polypropylene (PP) bags and jute bags over a six-month storage period. Oxygen and carbon dioxide levels, chickpea temperature and moisture, seed infection with molds and percentage germination and mycotoxins levels were determined every two months for six months. In PICS bags, SGP bags and metal bins chickpea temperature and moisture changed very little during storage, whereas in jute and PP bags significant temperature and moisture increases were observed. Oxygen levels in PICS and SGP bags decreased from 20% to 8–10% in six months and carbon dioxide levels increased from 0.4% to 10% in PICS bags and from 0.1% to 17% in SGP bags. In jute and PP bags, oxygen levels were around 20% but carbon dioxide levels increased from 0.05% to 0.1–0.2%, perhaps due to mold activity. Mold infection decreased over time in chickpea stored in PICS bags, SGP bags, and metal bins, and seed germination was high (82–92%). Mold infection increased and seed germination decreased in chickpea stored in jute and PP bags. Increases in levels of aflatoxin, fumonisin, deoxynevalenol, and ochratoxin were observed only for chickpea stored in metal bins, and in jute and PP bags. Our study showed that PICS and SGP bags can effectively arrest mold growth, mycotoxin accumulation and preserve germination of chickpea during six months of storage.     

浸泡及萌动对芝麻及芝麻酱品质的影响

研究一定温度和湿度条件下不同浸泡和萌动处理对芝麻及芝麻酱基本组分质量分数、功能性成分、矿物质含量及脂肪酸组成的影响。结果显示:未经萌动处理的芝麻浸泡2、5 h时,粗脂肪、粗蛋白质量分数降低;不同浸泡时间芝麻中灰分质量分数均有所降低,粗纤维质量分数显著增加(P0.05),总糖质量分数先升高后降低。随萌动时间的延长,萌动处理后芝麻酱中粗脂肪、总糖和粗纤维质量分数与芝麻中变化一致,粗蛋白质量分数呈先减后增趋势,草酸质量分数逐渐降低,酸价呈波动变化,甾醇含量逐渐增加。萌动处理后的芝麻酱中VE含量均高于对照组芝麻酱,在浸泡20 min、萌动14 h时VE含量达到最大值(49.96 mg/100 g),比对照组增加49.36%;萌动24 h时,萌动处理后的芝麻酱中芝麻酚的含量均明显高于未经萌动处理芝麻酱;萌动处理后芝麻酱中的Ca含量明显增加,K含量下降。通过主成分分析,发现影响萌动处理后芝麻酱品质的主要指标为粗脂肪质量分数、VE含量等。经过浸泡和萌动处理的芝麻酱中花生酸不再存在。结果表明萌动处理是制备低脂肪质量分数、高VE含量芝麻酱的一种新途径。     

发芽条件对西兰花芽苗菜总黄酮富集的影响

为富集西兰花芽苗菜总黄酮,研究不同消毒方法(物理消毒、物理化学联合法)对西兰花种子消毒效果的影响以及不同培养条件下总黄酮含量的变化。以西兰花种子为试材,通过单因素试验(浸泡温度、浸泡时间、发芽温度、发芽时间)与正交试验对发芽条件进行优化。结果表明,紫外消毒10 min联合1%食品级奥克泰士D10消毒效果好,发芽率最高;西兰花富集总黄酮的最适发芽条件为:浸泡温度25℃、浸泡时间6 h、发芽温度20℃、发芽时间4 d。在最佳工艺条件下,西兰花芽苗总黄酮含量为11.33 mg/g。     

发芽小米淀粉热分解机制及动力学研究

发芽是改善谷物品质的绿色加工方法。为了探究发芽对小米淀粉热力学性质的影响,采用差示量热扫描法、热重分析法对发芽小米淀粉的热分解机制及其动力学行为进行了研究。结果表明,小米发芽后淀粉糊化温度升高,糊化焓、回生度、回生速率均减小;未处理及发芽处理小米淀粉热分解均是一个连续的过程,热分解温度范围为295~360℃,分解速率最快的温度范围为298.49~305.01℃;发茅小米淀粉活化能、指前因子、焓值、熵值(绝对值)及吉布斯自由能均较未处理小米淀粉减小;未处理及发茅小米淀粉热分解最概然机制函数均为G(α)=lnα,最概然机制为单分子消除反应,为一级反应。     

促烟草种子萌发的细菌菌株筛选及促生特性研究

以芽孢杆菌属、贪铜菌属、假单胞菌属及土壤杆菌属的7株细菌菌株对烟草K326种子进行浸种处理，通过测定发芽率、发芽势、发芽指数及活力指数筛选到能够促进种子萌发的2株菌株；以钼蓝比色法测定培养液可溶磷含量，Salkowski法测定产IAA能力，CAS法测定分泌铁载体能力，对筛选出的2株菌的促生特性进行分析。结果表明，从贵州烟区土壤分离的2株高效氨化芽孢杆菌菌株可显著提高烟草种子的发芽指标，幼苗苗长显著高于未浸种处理。促生特性分析显示Bacillus toyonensis AMM-2和Bacillus mobilis AMM-5菌株的溶磷量分别为26.26和26.80 mg/L，产IAA的能力分别为21.57和7.40 μg/mL，铁载体分泌活性分别为35.08%和8.64%。研究显示，2株高效氨化细菌菌株具有优良的促生特性及显著的促种子萌发效应，可应用于烟草漂浮育苗，为促生有机肥的研制提供依据。     

Inhibition of Spore Germination of Phakopsora Pachyrhizi Using Crude Extracts of Amaranthus Spinosus

The effectiveness of methanolic and n-hexane crude extracts of Amaranthus spinosus to inhibit the spore germination of Phakopsora pachyrhizi, a causal agent of soybean rust disease was studied. Both methanolic and n-hexane crude extracts inhibited spore germination at concentrations of 0.1% to 5.0%. Methanolic extract of the roots at a concentration of 2.5% inhibited 55% of spore germination, and this result was similar when higher concentration at 5% of methanolic and n-hexane extracts of the flowers was used. The presence of alkaloids, flavonoids, tannins, saponins, and terpenoids in the extract may be responsible for the inhibition. The extract was potential to be utilized as a botanical fungicide.