College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China.
College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan, 572024, China.
Plant Physiol Biochem. 2024 May;210:108667. doi: 10.1016/j.plaphy.2024.108667. Epub 2024 Apr 25.
This study aims to investigate the quality changes of germinated soybeans during refrigerated storage (4 °C), with an emphasis on the stimulatory effect of refrigeration on their special functional compounds. After germinating for two days, germinated soybeans were stored at 4 °C for seven days, while the germinated soybeans stored at 25 °C served as control group. The results showed that refrigerated storage significantly affected the physiological changes in germinated soybeans. The weight loss rate, browning rate, malondialdehyde (MDA) content and HO content all decreased dramatically during refrigerated storage compared to the control group. The total phenolic and total flavonoid contents of germinated soybeans under refrigeration exhibited a trend of increasing and then decreasing over time. Additionally, during refrigerated storage, the total isoflavone content reached a peak of 8.72 g/kg on the fifth day, in which the content of daidzein and glycitin increased by 45% and 49% respectively, when compared with the control group. Moreover, the content of γ-aminobutyric acid (GABA) peaked on the first day, and kept a high level during storage. In which, the refrigerated group was 2.35-, 2.88-, 1.67-fold respectively after storage for three to seven days. These results indicated that refrigeration stimulated the biosynthesis of isoflavones and GABA in germinated soybeans during storage. More importantly, there was a sequential difference in the timing of the stimulation of the two functional components under refrigeration.
本研究旨在探讨发芽大豆在冷藏（4℃）过程中的品质变化，重点研究冷藏对其特殊功能性化合物的刺激作用。发芽两天后，将发芽大豆在 4℃下贮藏 7 天，而在 25℃下贮藏的发芽大豆作为对照组。结果表明，冷藏对发芽大豆的生理变化有显著影响。与对照组相比，冷藏过程中发芽大豆的失重率、褐变率、丙二醛（MDA）含量和羟自由基（HO）含量均显著降低。冷藏条件下，发芽大豆的总酚和总黄酮含量随时间呈先增加后减少的趋势。此外，在冷藏过程中，总异黄酮含量在第 5 天达到 8.72g/kg 的峰值，其中大豆苷元和黄豆苷的含量分别增加了 45%和 49%。此外，γ-氨基丁酸（GABA）的含量在第 1 天达到峰值，并在贮藏过程中保持较高水平。其中，冷藏组在贮藏 3 至 7 天后分别为对照组的 2.35、2.88 和 1.67 倍。这些结果表明，冷藏刺激了发芽大豆中异黄酮和 GABA 的生物合成。更重要的是，两种功能性成分在冷藏下的刺激时间存在顺序差异。
