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Effects of Acidified Processing and Storage on Proteins and Lipids in Mung Bean Sprouts
Author(s) -
FARHANGI MEHDI,
VALADON L. R. G.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb07640.x
Subject(s) - chemistry , food science , blanching , phenylalanine , valine , leucine , mung bean , methionine , lysine , tryptophan , proline , amino acid , biochemistry
Fresh mung bean sprouts contained 5.3g protein/100g fresh weight which decreased slightly on blanching and on bottling and canning. Storage of bottled seedlings for 6 months at 35°C caused the largest loss in total protein. The protein contained the essential amino acids tryptophan, valine, leucine, phenylalanine, arginine, lysine and histidine. Total lipids of fresh mung bean sprouts were 350 mg/100g fresh weight and were not greatly affected by blanching nor by canning or bottling. When the bottled seedlings were stored at 10°C and at RT, the canned seedlings at RT, there was some effect on total lipids in that only bottled seedlings at 35°C showed a significant decrease in lipids. After storage at the three temperatures there were increases in glycolipids and decreases in phospholipids, due mainly to increases in monogalactosyldiglyceride and decreases in phosphatidic acid respectively.