Effects of Chlorate Treatments on Phytic Acid Degradation in Germinated Mung Beans

doi:10.7506/spkx1002-6630-201622002

Abstract

Abstract: The objective of this study was to reduce the phytic acid content in germinated mung bean (Vigna radiata (Linn.) Wilczek). The effects of three chlorizated salts on phytic acid degradation were investigated. The growth performance, phytase activity and phytic acid content were studied in germinated mung bean sprouts treated with KCl, NaCl and CaCl2 (2 mmol/L), respectively. The phytase activity and phytic acid content were used to screen the optimal concentrations of chlorizated salts, which have function in reducing phytic acid content. The results showed that all three chlorated salts could promote the growth of germinated mung bean and both NaCl and CaCl2 reduced phytic acid content. NaCl at 1.6 mmol/L and CaCl2 at 6 mmol/L had the best effects on phytic acid degradation. Furthermore, a synergistic effect was found between NaCl and CaCl2, the optimal combination determined by response surface analysis were 1.68 mmol/L NaCl and 6.40 mmol/L CaCl2. Under this condition, the phytic acid content was reduced to 8.04 μg/plant, which was 10.84% of the control.

Key words: geminated mung bean, chlorizated salt, phytase, phytic acid degradation

CLC Number:

TS255.1

YAN Xiaokun, JIN Xiaolin, YANG Runqiang, GU Zhenxin*. Effects of Chlorate Treatments on Phytic Acid Degradation in Germinated Mung Beans[J]. FOOD SCIENCE, 2016, 37(22): 7-12.

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