NaCl stress on physio-biochemical, phenolics synthesis and antioxidant system of pea (Pisum sativum L.) sprouts

被引：0

作者：

Huang, Xianqing ^{[1
]}

Li, Wenxin ^{[1
]}

Wang, Jing ^{[1
]}

Li, Qian ^{[1
]}

Shen, Yue ^{[1
]}

Cheng, Yongxia ^{[1
]}

Li, Tiange ^{[1
]}

Wang, Tianlin ^{[1
]}

Wang, Yinping ^{[1
]}

Song, Lianjun ^{[1
]}

Ma, Yan ^{[1
]}

机构：

[1] Henan Agr Univ, Coll Food Sci & Technol, Henan Engn Technol Res Ctr Food Proc & Circulat Sa, Zhengzhou 450002, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2024年 / 210卷

关键词：

NaCl stress; Pea sprouts; Phenolics; Key enzymes; Growth status; Antioxidant capacity; SALT STRESS; GERMINATION; METABOLISM; ACID; TOLERANCE; CAPACITY; ASSAY;

D O I：

10.1016/j.lwt.2024.116821

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this paper, the effects of NaCl stress on physiological and biochemical changes, phenolic compounds and antioxidant system of pea sprouts were studied. Results showed that NaCl stress inhibited the bud length, root length and respiration rate of pea sprouts, and resulted in oxidative damage. However, NaCl promoted the accumulation of total phenolics in pea sprouts, which reached a peak under 60 mmol L-1 NaCl stress. At the same time, the key enzymes activities of PAL, C4H, and 4CL were enhanced. In addition, NaCl stress increased the activity of POD, CAT, SOD and APX, enhancing the antioxidant capacity of pea sprouts. The enrichment of phenolic compounds and the increase of antioxidant enzyme activity together promoted the enhancement of antioxidant capacity. This results provided a scientific basis for further improving the functional components of pea.

引用

页数：12

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