Anti-oxidant activities of mung bean starch and starch gels prepared from whole and hulled seeds

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• 作者：Junhee No ; Kyong Ae Lee ; Malshick Shin
• 关键词：anti ; oxidant activity ; whole mung bean ; hulled mung bean ; starch gel ; distilled water
• 刊名：Food Science and Biotechnology
• 出版年：2016
• 出版时间：April 2016
• 年：2016
• 卷：25
• 期：2
• 页码：453-456
• 全文大小：268 KB
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• 作者单位：Junhee No (1)
  Kyong Ae Lee (2)
  Malshick Shin (1)
  
  1. Department of Food and Nutrition, Chonnam National University, Gwangju, 61186, Korea
  2. Department Food Science and Nutrition, Soonchunhyang University, Asan, Chungnam, 31538, Korea
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Anti-oxidant activities of ethanol extracts from whole and hulled mung bean starches (WMS and HMS) isolated using distilled water, and gels (WMSG and HMSG) were investigated. Total chlorophyll contents of WMS and WMSG were 4.61 and 2.14 μg/mL, respectively. WMS at 0.29 mg of gallic acid/g of MS and 0.54 mg of quercetin/g of MS had higher total phenolic compounds and flavonoid contents than HMS at 0.11 mg of gallic acid/g of MS and 0.28 mg of quercetin/g of MS. Total phenolic contents of WMSG and HMSG increased by 2.14x and 1.64x, respectively. Total flavonoid contents decreased by 0.98x and 0.57x. The 1,1-diphenyl-2-picrylhydrazyl and 2,2’-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activities and reducing powers of WMS and WMSG were higher than for HMS and HMSG. Cheongpomuk made using WMS exhibits increased anti-oxidant activities of gels and is a good food for improvement in health functionality.