Changes of Free Sugars, Lipoxygenase Activity and Effects of Chitosan Treatment during Cultivation of Soybean Sprouts

콩나물 재배중 유리당과 Lipoxygenase Activity의 변화 및 이들에 미치는 키토산 처리의 영향

  • Lee, You-Seok (Department of Food Science and Technology, Chonnam National University) ;
  • Lee, Chong-Ouk (Department of Food Science and Technology, Chonnam National University)
  • 이유석 (전남대학교 식품공학과) ;
  • 이종욱 (전남대학교 식품공학과)
  • Published : 1999.02.28

Abstract

Changes of free sugars, lipoxygenase activity and effects of chitosan treatment were analyzed during cultivation of soybean sprout. Free sugars(sucrose, raffinose and stachyose) were more rapidly decomposed in the cotyledon of soybean sprout. Contents of sucrose and raffinose in control group were decreased more rapidly than those of chitosan treated soybean sprouts (CTSS). But the decreasing rate of stachyose was higher in the CTSS. In the hypocotyl, 82% of L-2/3 activity were decreased, whereas 42% of the activity were decreased in the cotyledon after 132 hours of germination. The effect of chitosan treatment on the lipoxygenase activity was more effective on L-2/3 isozyme than L-1. After the germination period of 132 hours, L-2/3 activity of control group was 82.7unit/mg and that of CTSS was 56unit/mg.

Keywords

soybean sprout;free sugars;lipoxygenase activity;chitosan