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Postharvest changes in physicochemical characteristics and free amino acids content of immature vegetable soya bean (Glycine max L.) grains

文献类型: 外文期刊

作者: Song, Jiangfeng 1 ; Liu, Chunquan 1 ; Li, Dajing 1 ; Gu, Zhenxin 2 ;

作者机构: 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

关键词: H-1-NMR;free amino acid;Immature vegetable soya bean;storage;temperature

期刊名称:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ( 影响因子:3.713; 五年影响因子:3.408 )

ISSN:

年卷期:

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收录情况: SCI

摘要: The aim of this study was to investigate the changes in physicochemical characteristics and free amino acid profile occurring in immature vegetable soya bbean during postharvest storage under three temperatures [5, 10 and 20 (control), +/- 1 degrees C] for 7 days. The results showed that a lower temperature provided an effective control in reducing weight loss, maintained firmness, delayed changes in the pod colour and soluble sugars concentration. Twenty-two free amino acids in immature soya beans also identified by the H-1 NMR spectroscopy were strongly affected by postharvest temperature, and there were time-specific differences in the concentration. Those significant differences in free amino acids concentration among storage conditions were closely associated with aspartate and glutamate degradation. Additionally, after 7-day storage at 5 and 10 degrees C, the soya bean grains accumulated the highest amount of some essential and flavour amino acids, which revealed storage conditions selected should be dictated by the goal.

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