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
作者： Wang, S. 1 ; Li, X. 1 ; Wang, Q. 2 ; Wang, P. 1 ; Gu, Z. 1 ; Yang, R. 1 ;
作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
2.Beijing Technol & Business Univ, Beijing Key Lab Plant Resource Res & Dev, Beijing 100048, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Nanjing 210014, Peoples R China
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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