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KMID : 0380620140460050581
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 5 p.581 ~ p.587
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Study of the Antioxidant and Alcohol-degrading Enzyme Activities of Soybean Sprout Sugar Solutions
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Kim Kyoung-Mi
Jung Hyun-Jung
Sung Hea-Mi
Wee Ji-Hyang
Kim Tae-Yong
Kim Ki-Myong
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Abstract
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The antioxidant and alcohol-degrading enzyme activities of soybean sprout sugar solutions (oligosaccharide and sucrose, 50oBx) were characterized under different soaking conditions. The ratio of sugar solution to sprout content was 25%, 50%, and 75% (w/w), and the soaking times studied were 1, 3, 6, 12, and 24 h. Higher 1,1-diphenyl-2- pycrylhydrazyl (DPPH) radical-scavenging activity was detected in case of the oligosaccharide solution, compared to the sucrose solution. A similar tendency was observed for alcohol-degrading enzyme activity. When the ratio of sugar solution to sprout content was 50% (w/w), the total phenol and flavonoid contents were found to be higher, compared to those observed at 20% (w/w). However, we did not observe a significant difference between 50% and 75% (w/w). Soaking time did not significantly affect the antioxidant and alcohol-degrading enzyme activities of the solutions. As a result, when oligosaccharide solution was used for soaking soy sprouts at a ratio of >50% (w/w), higher antioxidant and alcoholdegrading enzyme activities were observed.
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KEYWORD
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soybean sprout, antioxidant activity, alcohol-degrading enzyme activity
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