Effect of soaking and heating stimulation on the formation of isothiocyanates in Eruca sativa Mill. seeds and sprouts
文献类型： 外文期刊
第一作者： Wang, S.
作者： Wang, S.;Li, X.;Wang, P.;Gu, Z.;Yang, R.;Wang, Q.;Wang, S.
作者机构：
关键词： heating; isothiocyanates; rocket; soaking
期刊名称：INTERNATIONAL FOOD RESEARCH JOURNAL （ 影响因子：1.014； 五年影响因子：1.333 ）
ISSN： 1985-4668
年卷期： 2021 年 28 卷 4 期
页码：
收录情况： SCI
摘要： The present work investigated the effects of soaking followed by heating on the metabolism of glucosinolates (GLs) in rocket seeds and sprouts. Soaking for 1 h increased myrosinases (MYR) activity of seeds. Heating at 70 degrees C for 10 min after soaking resulted in the highest isothiocyanates (ITCs) formation in seeds. Both immerse-heating and steam-heating decreased the total GLs content in seeds and 2-day old sprouts. However, steam-heating showed minor effect on total GLs content when compared with immerse-heating. Both methods showed a decreased MYR activity in seeds and sprouts. Nevertheless, heating had a positive impact on ITCs formation. Under immerse-heating, ITCs formation was the highest in seeds and sprouts at 70 degrees C heating. However, under steam-heating, ITCs formation in seeds and sprouts was higher at 70 and 60 degrees C, respectively. The results indicated that steam-heating treatment was effective for improving ITCs formation in rocket seeds and 2-day old sprouts. (C) All Rights Reserved
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