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http://dx.doi.org/10.9721/KJFST.2014.46.5.581

Study of the Antioxidant and Alcohol-degrading Enzyme Activities of Soybean Sprout Sugar Solutions  

Kim, Kyoung Mi (Department of Research and Development, Food Research Institute, Jeonnam Bioindustry Foundation)
Jung, Hyun Jung (Department of Research and Development, Food Research Institute, Jeonnam Bioindustry Foundation)
Sung, Hea Mi (Department of Research and Development, Food Research Institute, Jeonnam Bioindustry Foundation)
Wee, Ji-Hyang (Department of Research and Development, Food Research Institute, Jeonnam Bioindustry Foundation)
Kim, Tae Yong (eJoeunSanso, Co., Ltd.)
Kim, Ki Myong (Department of Food and Nutrition, Honam University)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.5, 2014 , pp. 581-587 More about this Journal
Abstract
The antioxidant and alcohol-degrading enzyme activities of soybean sprout sugar solutions (oligosaccharide and sucrose, $50^{\circ}Bx$) were characterized under different soaking conditions. The ratio of sugar solution to sprout content was 25%, 50%, and 75% (w/w), and the soaking times studied were 1, 3, 6, 12, and 24 h. Higher 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical-scavenging activity was detected in case of the oligosaccharide solution, compared to the sucrose solution. A similar tendency was observed for alcohol-degrading enzyme activity. When the ratio of sugar solution to sprout content was 50% (w/w), the total phenol and flavonoid contents were found to be higher, compared to those observed at 20% (w/w). However, we did not observe a significant difference between 50% and 75% (w/w). Soaking time did not significantly affect the antioxidant and alcohol-degrading enzyme activities of the solutions. As a result, when oligosaccharide solution was used for soaking soy sprouts at a ratio of >50% (w/w), higher antioxidant and alcoholdegrading enzyme activities were observed.
Keywords
soybean sprout; antioxidant activity; alcohol-degrading enzyme activity;
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