Luo Yuwei, Xie Weihua
College of Horticulture, Jinling Institute of Technology, Zhongyangmen, Xiaozhuang Village 130#, Nanjing, Jiangsu Province People's Republic of China 210038.
Nanjing Institute of Environmental Sciences, Ministry of Environmental Protection, 210042 Nanjing, People's Republic of China.
J Food Sci Technol. 2014 Dec;51(12):3970-6. doi: 10.1007/s13197-012-0921-7. Epub 2013 Jan 6.
The changes in phytate, phytase activity and in vitro availability of iron and zinc during soaking and sprouting of green and white faba bean (Vicia faba L.) were investigated. Faba bean were soaked for 24 h and germinated for 72 h after soaking for 24 h to reduce phytate content and increase iron and zinc in vitro availability. The results revealed that iron and zinc content was significantly reduced from 28.2 to 39.8 % and 12.5 to 27.6 % for soaking treatment and 38.2 to 38.9 % and 24.5 to 29.2 % for sprouting treatment, respectively. Phytate content was significantly reduced from 26.9 to 32.5 % for soaking treatment and 28.0 to 34.9 % for sprouting treatment, respectively. The results proved that the main distinct point is the change of phytase activity as well as specific activity during different treatment which showed no significant differences between the green and white faba bean. The in vitro availability of iron and zinc were significantly improved as a result of soaking and sprouting treatments.
研究了青、白蚕豆（Vicia faba L.）浸泡和发芽过程中植酸盐、植酸酶活性以及铁和锌的体外可利用性的变化。蚕豆浸泡24小时，浸泡24小时后发芽72小时，以降低植酸盐含量并提高铁和锌的体外可利用性。结果表明，浸泡处理的铁和锌含量分别从28.2%显著降低至39.8%，12.5%显著降低至27.6%；发芽处理的铁和锌含量分别从38.2%显著降低至38.9%，24.5%显著降低至29.2%。浸泡处理的植酸盐含量从26.9%显著降低至32.5%，发芽处理的植酸盐含量从28.0%显著降低至34.9%。结果证明，主要的不同点在于不同处理过程中植酸酶活性以及比活性的变化，青、白蚕豆之间无显著差异。浸泡和发芽处理显著提高了铁和锌的体外可利用性。
