Mung bean is one of the major legume crops in China, and its nutritional quality and processing quality directly affect the development of mung bean processing industry. In order to promote the development of mung bea...Mung bean is one of the major legume crops in China, and its nutritional quality and processing quality directly affect the development of mung bean processing industry. In order to promote the development of mung bean processing industry, the research progress of mung bean quality characteristics, including physical quality, nutritional quality, medicinal value and the processing quality, were summarized based on literatures both at home and abroad, and the current exploitation status of starch, protein, dietary fiber, resistant starch, flavonoids and superoxide dismutase of mung bean was also reviewed. In order to promote the development of mung bean processing industry, it should strengthen the research on quality characteristics and functional ingredients of mung bean, pay attention to the development of healthy products, improve the processing technology, and cultivate a group of leading mung bean processing companies with strong competence in the market.展开更多
Mung bean(Vigna radiata)sprouts are widely consumed worldwide due to their high nutritional value.However,the low yield and microbial contamination of mung bean sprouts seriously reduces their economic value.This stud...Mung bean(Vigna radiata)sprouts are widely consumed worldwide due to their high nutritional value.However,the low yield and microbial contamination of mung bean sprouts seriously reduces their economic value.This study investigates the effects of non-thermal plasma on the quality and microbial reduction of mung bean sprouts by pretreatment of seeds in water for different times(0,1,3 and 6 min).The quality results showed that short-time plasma treatment(1 and 3 min)promoted seed germination and seedling growth,whereas long-time plasma treatment(6 min)had inhibitory effects.Plasma also had a similar dose effects on the total flavonoid and phenolic contents of mung bean sprouts.The microbiological results showed that plasma treatment achieved a reduction of native microorganisms ranging from 0.54 to 7.09 log for fungi and 0.29 to 6.80 log for bacteria at 96 h incubation.Meanwhile,plasma treatment could also efficiently inactivate artificially inoculated Salmonella typhimurium(1.83–6.22 log)and yeast(0.53–3.19 log)on mung bean seeds.The results of seed coat permeability tests and scanning electron microscopy showed that plasma could damage the seed coat structure,consequently increasing the electrical conductivity of mung bean seeds.The physicochemical analysis of plasma-treated water showed that plasma generated various long-and short-lived active species[nitric oxide radicals(NO·),hydroxyl radicals(·OH),singlet oxygen(1O2),hydrogen peroxide(H_(2)O_(2)),nitrate(NO_(3)^(-)),and nitrite(NO_(2)^(-))]in water,thus the oxidizability,acidity and conductivity of plasma-treated water were all increased in a treatment timedependent manner.The result for mimicked chemical mixtures confirmed the synergistic effect of activity of H_(2)O_(2),NO_(3)^(-)and NO_(2)^(-)on bacterial inactivation and plant growth promotion.Taken together,these results imply that plasma pretreatment of mung bean seeds in water with moderate oxidizability and acidity is an effective method to improve the yield of mung bean sprouts and reduce microbial contamination.展开更多
There is a potent demand to develop novel gluten-free food alternatives that are nutritious and functional.Gluten-free instant fermented soup powder was developed by partial substitution of rice flour with mung bean f...There is a potent demand to develop novel gluten-free food alternatives that are nutritious and functional.Gluten-free instant fermented soup powder was developed by partial substitution of rice flour with mung bean flour.Effect of drum drying conditions;feed moisture(45–65%),drum rotating speed(0.6–2.2 rpm),and steam pressure(75–95 psi)on functional,chemical,sensorial,and morphological properties of soup powders were investigated.Soup powders exhibited high protein content(20.52–22.62%)and remarkable amounts of dietary fibers(2.63–3.94%),total phenolics(2.23–3.64μg GAE/g),and antioxidant capacities(DPPH:6.28–9.96μmol TEAC/g,FRAP:26.02–42.88μmol/g).The instant structure of the soup powder was provided by water solubility(17.93–23.14%),water absorption(3.20–4.20 g/g),and gelatinization degree(82.92–97.60%)analyses,as well as SEM appearances and DSC thermograms.Optimized conditions were determined as 57.55%feed moisture,1.00 rpm rotating speed,and 91.27 psi steam pressure.Developed instant soup powders had enhanced chemical,functional and bioactive properties,and can be used practically in daily and social life by celiac patients or gluten sensitive individuals.Mung bean was proven to be a valid option for novel application opportunities in gluten-free systems.展开更多
基金Supported by the"Collection,Protection and Evaluation of Crop Germplasm Resources"of the Project for Agricultural Improved Breeding of Shandong Province(2014LZ01-01)the Innovative Team Building of Grain Crops Industry of the Agriculture Research System of Shandong Province(SDARS-15-01)~~
文摘Mung bean is one of the major legume crops in China, and its nutritional quality and processing quality directly affect the development of mung bean processing industry. In order to promote the development of mung bean processing industry, the research progress of mung bean quality characteristics, including physical quality, nutritional quality, medicinal value and the processing quality, were summarized based on literatures both at home and abroad, and the current exploitation status of starch, protein, dietary fiber, resistant starch, flavonoids and superoxide dismutase of mung bean was also reviewed. In order to promote the development of mung bean processing industry, it should strengthen the research on quality characteristics and functional ingredients of mung bean, pay attention to the development of healthy products, improve the processing technology, and cultivate a group of leading mung bean processing companies with strong competence in the market.
基金supported by National Natural Science Foundation of China(Nos.11605159 and 11405147)Chinese Postdoctoral Science Foundation(No.2017M612412)+3 种基金the Foundation of Key Technology Research Project of Henan Province(No.182102311115)Key Discipline Construction Project of Zhengzhou University(No.32410257)Youth Innovation Project of Key Discipline of Zhengzhou University(No.XKZDQN202002)Natural Science Foundation of Henan Province(No.202300410013)。
文摘Mung bean(Vigna radiata)sprouts are widely consumed worldwide due to their high nutritional value.However,the low yield and microbial contamination of mung bean sprouts seriously reduces their economic value.This study investigates the effects of non-thermal plasma on the quality and microbial reduction of mung bean sprouts by pretreatment of seeds in water for different times(0,1,3 and 6 min).The quality results showed that short-time plasma treatment(1 and 3 min)promoted seed germination and seedling growth,whereas long-time plasma treatment(6 min)had inhibitory effects.Plasma also had a similar dose effects on the total flavonoid and phenolic contents of mung bean sprouts.The microbiological results showed that plasma treatment achieved a reduction of native microorganisms ranging from 0.54 to 7.09 log for fungi and 0.29 to 6.80 log for bacteria at 96 h incubation.Meanwhile,plasma treatment could also efficiently inactivate artificially inoculated Salmonella typhimurium(1.83–6.22 log)and yeast(0.53–3.19 log)on mung bean seeds.The results of seed coat permeability tests and scanning electron microscopy showed that plasma could damage the seed coat structure,consequently increasing the electrical conductivity of mung bean seeds.The physicochemical analysis of plasma-treated water showed that plasma generated various long-and short-lived active species[nitric oxide radicals(NO·),hydroxyl radicals(·OH),singlet oxygen(1O2),hydrogen peroxide(H_(2)O_(2)),nitrate(NO_(3)^(-)),and nitrite(NO_(2)^(-))]in water,thus the oxidizability,acidity and conductivity of plasma-treated water were all increased in a treatment timedependent manner.The result for mimicked chemical mixtures confirmed the synergistic effect of activity of H_(2)O_(2),NO_(3)^(-)and NO_(2)^(-)on bacterial inactivation and plant growth promotion.Taken together,these results imply that plasma pretreatment of mung bean seeds in water with moderate oxidizability and acidity is an effective method to improve the yield of mung bean sprouts and reduce microbial contamination.
基金funded by Scientific Research Projects,Manisa Celal Bayar University,Turkey(grant number 2017-189).
文摘There is a potent demand to develop novel gluten-free food alternatives that are nutritious and functional.Gluten-free instant fermented soup powder was developed by partial substitution of rice flour with mung bean flour.Effect of drum drying conditions;feed moisture(45–65%),drum rotating speed(0.6–2.2 rpm),and steam pressure(75–95 psi)on functional,chemical,sensorial,and morphological properties of soup powders were investigated.Soup powders exhibited high protein content(20.52–22.62%)and remarkable amounts of dietary fibers(2.63–3.94%),total phenolics(2.23–3.64μg GAE/g),and antioxidant capacities(DPPH:6.28–9.96μmol TEAC/g,FRAP:26.02–42.88μmol/g).The instant structure of the soup powder was provided by water solubility(17.93–23.14%),water absorption(3.20–4.20 g/g),and gelatinization degree(82.92–97.60%)analyses,as well as SEM appearances and DSC thermograms.Optimized conditions were determined as 57.55%feed moisture,1.00 rpm rotating speed,and 91.27 psi steam pressure.Developed instant soup powders had enhanced chemical,functional and bioactive properties,and can be used practically in daily and social life by celiac patients or gluten sensitive individuals.Mung bean was proven to be a valid option for novel application opportunities in gluten-free systems.
