Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258

dc.creatorPaucar-Menacho, LM
dc.creatorBerhow, MA
dc.creatorMandarino, JMG
dc.creatorChang, YK
dc.creatorde Mejia, EG
dc.date2010
dc.dateAUG
dc.date2014-11-19T02:28:18Z
dc.date2015-11-26T17:56:12Z
dc.date2014-11-19T02:28:18Z
dc.date2015-11-26T17:56:12Z
dc.date.accessioned2018-03-29T00:39:52Z
dc.date.available2018-03-29T00:39:52Z
dc.identifierFood Research International. Elsevier Science Bv, v. 43, n. 7, n. 1856, n. 1865, 2010.
dc.identifier0963-9969
dc.identifierWOS:000282860700012
dc.identifier10.1016/j.foodres.2009.09.016
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/63983
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/63983
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/63983
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1291198
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionThe objective was to determine the effect of time and temperature on the concentration of bioactive compounds during germination of Brazilian soybean cultivar BRS 258. The concentration of bioactive compounds was optimized using Response Surface Methodology, with a 2(2) central composite rotational design and germination time and temperature as independent variables. Germination was carried out in a germination chamber, using paper in trays containing 500 g of seeds. Germination temperature and time modified the concentrations of bioactive compounds within the ranges studied. An increase in germination time at 25 degrees C decreased the concentration of Bowman-Birk inhibitor, lectin and lipoxygenase. After 63 h of germination, a temperature increase from 20 degrees C to 30 degrees C resulted in a decrease of lipoxygenase activity by 22.5%. Optimal increases in the concentrations of isoflavone aglycones (daidzein and genistein) and saponin glycosides were observed with a 63 h germination time at 30 degrees C. Both germination time and temperature had an influence on the composition and concentration of bioactive compounds in germinated soybean flour. Equations determined can be used to predict concentrations of bioactive compounds in germinated soybeans in relation to climate changes and thus optimize their potential use in human health and nutrition. (c) 2009 Elsevier Ltd. All rights reserved.
dc.description43
dc.description7
dc.descriptionSI
dc.description1856
dc.description1865
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationFood Research International
dc.relationFood Res. Int.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectSoybean BRS 258
dc.subjectGermination
dc.subjectSoy peptides
dc.subjectLunasin
dc.subjectBowman-Birk inhibitor
dc.subjectLectin
dc.subjectIsoflavones
dc.subjectSaponins
dc.subjectBowman-birk Inhibitor
dc.subjectTrypsin-inhibitor
dc.subjectIsoflavone Contents
dc.subjectPhaseolus-vulgaris
dc.subjectSeeds
dc.subjectProducts
dc.subjectLegumes
dc.subjectQuality
dc.subjectLunasin
dc.titleEffect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258
dc.typeArtículos de revistas


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