Changes in Anthocyanin, Proanthocyanidin, γ-Aminobutyric Acid Contents and Antioxidant Capacity of Black Soybean (Glycine max (L.) Merr.) Cultivar "Kurodamaru" During the Manufacture of Roasted Beans

被引：0

作者：

Sugawara, Terumi ^{[1
]}

Sawai, Yusuke ^{[1
]}

Ujihara, Kunihiro ^{[1
]}

Goto, Kazuhisa ^{[1
]}

Oki, Tomoyuki ^{[1
]}

Suda, Ikuo ^{[1
]}

机构：

[1] NARO Kyushu Okinawa Agr Res Ctr, Koshi, Kumamoto 8611192, Japan

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2014年 / 61卷 / 01期

关键词：

black soybean; roasted beans; polyphenol; antioxidant capacity; gamma-aminobutyric acid; PHENOLIC-ACIDS; SEED COAT; ISOFLAVONES; PROCYANIDINS;

D O I：

10.3136/nskkk.61.39

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in total anthocyanin, total proanthocyanidin, and gamma-aminobutyric acid (GABA) contents and antioxidant capacity were investigated during the manufacture of roasted beans made from black soybean cultivar "Kurodamaru." The contents of anthocyanin and proanthocyanidin decreased remarkably in black soybean during the water immersion process; however, roasted beans showed contents of 53 % and 83 % on a dry matter basis, respectively, compared to raw soybeans. The GABA content of soybeans increased 5.3-fold during the immersion process, and subsequently decreased upon storage for 16 hours in a constant temperature warehouse and roasting for 20 min at 168 degrees C. The oxygen radical absorbance capacity of roasted beans was significantly higher than that of raw soybeans (P<0.05).

引用

页码：39 / 44

页数：6

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