Effect of Ultrasound and Sodium Bicarbonate Treatment on the Soaking Characteristics of Mung Beans

LIU Yang; LI Dandan; TAO Yang; ZHANG Rongguang; HAN Yongbin

doi:10.13386/j.issn1002-0306.2021090260

Volume 43 Issue 15

Jul. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(15): 42-49. > DOI: 10.13386/j.issn1002-0306.2021090260

LIU Yang, LI Dandan, TAO Yang, et al. Effect of Ultrasound and Sodium Bicarbonate Treatment on the Soaking Characteristics of Mung Beans[J]. Science and Technology of Food Industry, 2022, 43(15): 42−49. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090260.

Citation:

PDF (14187 KB)

Effect of Ultrasound and Sodium Bicarbonate Treatment on the Soaking Characteristics of Mung Beans

1.
College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, China
2.
Nanjing Grain Group, Nanjing 210095, China

More Information

Received Date: September 22, 2021
Available Online: June 01, 2022

Graphical Abstract

Abstract

Abstract

In order to improve the texture characteristics and soaking efficiency of mung bean, this paper investigated the effect of ultrasound and sodium bicarbonate treatments on the water absorption kinetics, water distribution, water migration, hardness, seed coat structure, total phenol and phytic acid content of mung bean. The effects of ultrasound on the water absorption characteristics, hardness and nutrient content of mung bean depended on the changes in the seed coat of mung bean. Ultrasound treatment with an intensity of 400 W made mung bean epidermis form microporous channels, thus promoting water absorption, increasing the bound and free water contents, reducing hardness and significantly decreasing the total phenol and phytic acid contents (P<0.05). Sodium bicarbonate (1.5%) affected the soaking characteristics of mung bean probably by changing the pH of the soaking solution. The addition of sodium bicarbonate increased the pH of the soaking solution, and hence decreased the water absorption rate, reduced the content of total phenol, inhibited the reduction of phytic acid, altered the contents of bound and free water, but showed no significant effect on the hardness of mung bean. In summary, the optimum soaking time of the control group and the 1.5% sodium bicarbonate group were 7 h, whereas that of the ultrasound group (400 W) was 4 h by using hardness as index. This paper explored the mechanism underlying the effect of ultrasound and sodium bicarbonate treatment on the soaking characteristics of mung bean, which can provide theoretical guidance for the application of a new pretreatment technology in the development of miscellaneous food products.
- mung bean,
- soaking,
- ultrasound,
- sodium bicarbonate,
- characteristic

FullText(HTML)

References (29)

References

[1]	HOU D, YOUSAF L, XUE Y, et al. Mung bean (Vigna radiata L.): Bioactive polyphenols, polysaccharides, peptides, and health benefits[J]. Nutrients,2019,11(6):1238. doi: 10.3390/nu11061238
[2]	SINGLA M, SIT N. Application of ultrasound in combination with other technologies in food processing: A review[J]. 2021, 73(6): 105506.
[3]	YILDIRIM A, ONER M D, BAYRAM M. Effect of soaking and ultrasound treatments on texture of chickpea[J]. Journal of Food Science and Technologies-Mysore,2013,50(3):455−465. doi: 10.1007/s13197-011-0362-8
[4]	ULLOA J A, LOPEZ K V, MORALES Y B C, et al. Effect of ultrasound treatment on the hydration kinetics and cooking times of dry beans (Phaseolus vulgaris)[J]. Cyta-Journal of Food,2015,13(4):588−596.
[5]	GHAFOOR M, MISRA N N, MAHADEVAN K, et al. Ultrasound assisted hydration of navy beans (Phaseolus vulgaris)[J]. Ultrasonics Sonochemistry,2014,21(1):409−414. doi: 10.1016/j.ultsonch.2013.05.016
[6]	SIKORA M, SWIECA M, GAWLIK DZIKI U, et al. Nutritional quality, phenolics, and antioxidant capacity of mung bean paste obtained from seeds soaked in sodium bicarbonate[J]. LWT-Food Science and Technology,2018,97:456−461. doi: 10.1016/j.lwt.2018.07.034
[7]	KAPTSO K G, NJINTANG Y N, KOMNEK A E, et al. Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds[J]. Journal of Food Engineering,2008,86(1):91−99. doi: 10.1016/j.jfoodeng.2007.09.014
[8]	魏美霞, 梁雪梅, 林欣梅, 等. 绿豆发芽过程中多酚组成及抗氧化活性的变化[J]. 中国粮油学报,2021,36(2):27−33. [WEI M X, LIANG X M, LIN X M, et al. Changes of polyphenol composition and antioxidant activity during mung bean germination[J]. Journal of the Chinese Cereals and Oils Association,2021,36(2):27−33. doi: 10.3969/j.issn.1003-0174.2021.02.006 WEI M X, LIANG X M, LIN X M, et al. Changes of polyphenol composition and antioxidant activity during mung bean germination[J]. Journal of the Chinese Cereals and Oils Association, 2021, 36(2): 27-33. doi: 10.3969/j.issn.1003-0174.2021.02.006
[9]	XU B J, CHANG S K. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents[J]. Journal of Food Science,2007,72(2):159−166. doi: 10.1111/j.1750-3841.2006.00260.x
[10]	郭嘉. 降低麦麸中植酸盐含量的途径及机理研究[D]. 无锡: 江南大学, 2015 GUO J. Study on the method and mechanism of reducing phytate content in wheat bran[D]. Wuxi: Jiangnan University, 2015.
[11]	MIANO A C, GARCIA J A, AUGUSTO P E D. Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains[J]. LWT-Food Science and Technology,2015,61:290−298. doi: 10.1016/j.lwt.2014.12.032
[12]	MIANO A C, IBARZ A, AUGUSTO P E D. Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases[J]. Ultrasonics Sonochemistry,2016,29:413−419. doi: 10.1016/j.ultsonch.2015.10.020
[13]	PATERO T, AUGUSTO P E D. Ultrasound (US) enhances the hydration of sorghum (Sorghum bicolor) grains[J]. Ultrasonics Sonochemistry,2015,23:11−15. doi: 10.1016/j.ultsonch.2014.10.021
[14]	ULLOA J A, LOPEZ K V V, MORALES Y B C, et al. Effect of ultrasound treatment on the hydration kinetics and cooking times of dry beans (Phaseolus vulgaris)[J]. CYTA-Journal of Food,2015,13(4):588−596.
[15]	OLADELE S O, OSUNDAHUNSI O F, AGBETO Y E, et al. Hydration kinetics of Carioca beans at different pHs[J]. Journal of Food Process Engineering, 2018, 41(8).
[16]	FAN D M, MA S Y, WANG L Y, et al. ¹H NMR studies of starch-water interactions during microwave heating[J]. Carbohydrate Polymers,2013,2(12):406−412.
[17]	李然, 李振川, 陈珊珊, 等. 应用低场核磁共振研究绿豆浸泡过程[J]. 食品科学,2009,30(15):137−141. [LI R, LI Z C, CHEN S S, et al. Study of water absorption of mung beans based on low-field nuclear magnetic resonance technology[J]. Food Science,2009,30(15):137−141. doi: 10.3321/j.issn:1002-6630.2009.15.031 LI R, LI Z C, CHEN S S, et al. Study of water absorption of mung beans based on low-field nuclear magnetic resonance technology[J]. Food Science, 2009, 30(15): 137-141. doi: 10.3321/j.issn:1002-6630.2009.15.031
[18]	纪素兰. 水稻低温萌发性状的基因定位研究[D]. 南京: 南京农业大学, 2007 JI S L. Study on gene mapping of low temperature germination traits in rice[D]. NanJing: Nanjing Agricultural University, 2007.
[19]	李鹏. 黑豆吸水模型及预熟化过程结构变化的研究[D]. 无锡: 江南大学, 2020 LI P. Study on water absorption model and structural changes during precooking of black beans[D]. Wuxi: Jiangnan University, 2020.
[20]	CHIGWEDERE C M, OLAOYE T F, KYOMUGASHO C, et al. Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking[J]. Food Research International,2018,106:522−531. doi: 10.1016/j.foodres.2018.01.016
[21]	KHANDELWAL S, UDIPI S A, GHUGRE P. Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking[J]. Food Research International,2010,43(2):526−530. doi: 10.1016/j.foodres.2009.09.036
[22]	刘婷婷, 包佳微, 李嘉欣, 等. 浸泡和发芽对杂豆酚类物质及其抗氧化性的影响[J]. 中国粮油学报,2019,34(8):26−33. [LIU T T, BAO J W, LI J X, et al. Effects of soaking and germination on phenolic compounds and their antioxidant properties[J]. Journal of the Chinese Cereals and Oils Association,2019,34(8):26−33. doi: 10.3969/j.issn.1003-0174.2019.08.006 LIU T T, BAO J W, LI J X, et al. Effects of soaking and germination on phenolic compounds and their antioxidant properties[J]. Journal of the Chinese Cereals and Oils Association, 2019, 34(8): 26-33. doi: 10.3969/j.issn.1003-0174.2019.08.006
[23]	FERNANDES F A N, FONTELES T V, RODRIGUES S, et al. Ultrasound-assisted extraction of anthocyanins and phenolics from jabuticaba (Myrciaria cauliflora) peel: Kinetics and mathematical modeling[J]. Journal of Food Science and Technology-Mysore,2020,57(6):2321−2328. doi: 10.1007/s13197-020-04270-3
[24]	HOSSAIN S, PANOZZO J F, PITTOCK C, et al. Quantitative trait loci analysis of seed coat color components for selective breeding in chickpea (Cicer arietinum L.)[J]. Canadian Journal of Plant Science,2011,91(1):49−55. doi: 10.4141/cjps10112
[25]	MUBARAK A E. Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes[J]. Food Chemistry,2005,89(4):489−495. doi: 10.1016/j.foodchem.2004.01.007
[26]	GUPTA R K, GANGOLIYA S S, SINGH N K. Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains[J]. Journal of Food Science and Technology-Mysore,2015,52(2):676−684. doi: 10.1007/s13197-013-0978-y
[27]	仲磊, 王新坤, 杨润强, 等. NaHCO₃浸泡对发芽大豆植酸含量影响及其发芽条件优化[J]. 南京农业大学学报,2014,37(3):167−172. [ZHONG L, WANG X K, YANG R Q, et al. Influence of NaHCO₃ soaking on phytic acid content of soybean sprouts and the optimization of its germination conditions[J]. Journal of Nanjing Agricultural University,2014,37(3):167−172. doi: 10.7685/j.issn.1000-2030.2014.03.025 ZHONG L, WANG X K, YANG R Q, et al. Influence of NaHCO₃ soaking on phytic acid content of soybean sprouts and the optimization of its germination conditions[J]. Journal of Nanjing Agricultural University, 2014, 37(3): 167-172. doi: 10.7685/j.issn.1000-2030.2014.03.025
[28]	FEIZOLLAHI E, MIRMAHDI R S, ZOGHI A. Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products[J]. Food Research International,2021,143:110284. doi: 10.1016/j.foodres.2021.110284
[29]	LESTIENNE I, ICARD-VERNIERE, MOUQUET C, et al. Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents[J]. Food Chemistry,2005,89(3):421−425. doi: 10.1016/j.foodchem.2004.03.040