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在沸过程中,阿兹基豆 (Vigna angularis) 的寡合多从种子外套扩散到花皮

Yutaka Aoyama¹, Kaoru Masuda¹, Satoko Mitsui¹

¹Research Lab, Production Support Department, TORAYA Confectionery Co. Ltd., Gotemba-shi, Shizuoka, Japan.

Bioscience, biotechnology, and biochemistry

|October 11, 2024

概括

来自阿兹库基豆种子外衣的寡合聚醇在沸时扩散到花皮中,有助于豆中的抗氧化活性. 这表明阿祖基豆可以成为一种功能性食品成分.

科学领域:

食品科学食品科学食品科学
植物生物化学植物生物化学
营养科学营养科学

背景情况:

阿祖基豆 (Vigna angularis) 是东亚的一个主食豆类,经常被加工成传统糖果的糊.
以其抗氧化特性而闻名的多,在阿兹库基豆种子中丰富.
这些多在过程中扩散到豆中,在很大程度上仍未得到研究.

研究的目的:

为了研究在沸过程中,从阿祖基豆种子外套中扩散的多在叶中传播.
为了识别迁移的多类型及其与叶组件的相互作用.
评估扩散多对煮熟的阿祖基豆的抗氧化活性的贡献.

主要方法:

用染色学技术煮沸阿祖基豆并分析种子外衣和花皮中的多醇含量.
使用显微镜观察菌体内的多-蛋白相互作用.
通过1,1-二-2-皮克利水 (DPPH) 激素清除试验评估抗氧化活性.

主要成果:

寡合聚醇,特别是氨酸,比 (+) - 甲素和 (-) - 甲素等单体形式更容易扩散.
显微镜表明,扩散的多类形成了与叶蛋白质的复合体.
这些结合的多,较难通过常见的溶剂提取,显著促进了煮熟的阿祖基豆的DPPH激素清除活性.

结论:

这项研究表明,在沸过程中,寡合聚醇显著扩散到阿祖基豆叶中.
豆中的结合多在煮熟的阿祖基豆的整体抗氧化能力中起着至关重要的作用.
阿祖基豆,保留这些扩散的多,具有作为功能性食品成分的潜力,具有增强的生理益处.

关键词:

阿兹库基豆 (adzuki bean) 是一种豆类.科提莱多的科提莱多.扩散扩散是一种扩散.一种类型的寡合聚烯聚.种子外套是一种种子外套.

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