Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/632054
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorPAUCAR-MENACHO, L. M.
dc.contributor.authorBERHOW, M. A.
dc.contributor.authorMANDARINO, J. M. G.
dc.contributor.authorCHANG, Y. K.
dc.contributor.authorMEJIA, E. G. de
dc.date.accessioned2018-05-10T01:01:00Z-
dc.date.available2018-05-10T01:01:00Z-
dc.date.created2010-02-03
dc.date.issued2010
dc.identifier.citationFood Research International, London, v. 43, n. 7. p. 1856-1865, Aug. 2010.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/632054-
dc.descriptionThe objective was to determine the effect of time and temperature on the concentration of bioactive compounds during germination of Brazilian soybean cultivar BRS 258. The concentration of bioactive compounds was optimized using Response Surface Methodology, with a 22 central composite rotational design and germination time and temperature as independent variables. Germination was carried out in a germination chamber, using paper in trays containing 500 g of seeds. Germination temperature and time modified the concentrations of bioactive compounds within the ranges studied. An increase in germination time at 25ºC decreased the concentration of Bowman?Birk inhibitor, lectin and lipoxygenase. After 63 h of germination, a temperature increase from 20ºC to 30ºC resulted in a decrease of lipoxygenase activity by 22.5%. Optimal increases in the concentrations of isoflavone aglycones (daidzein and genistein) and saponin glycosides were observed with a 63 h germination time at 30ºC. Both germination time and temperature had an influence on the composition and concentration of bioactive compounds in germinated soybean flour. Equations determined can be used to predict concentrations of bioactive compounds in germinated soybeans in relation to climate changes and thus optimize their potential use in human health and nutrition.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSoybean BRS 258
dc.subjectPeptidio
dc.titleEffect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258.
dc.typeArtigo de periódico
dc.date.updated2018-05-10T01:01:00Zpt_BR
dc.subject.thesagroSoja
dc.subject.thesagroGerminação
dc.subject.nalthesaurusSoybeans
dc.subject.nalthesaurusPeptides
dc.subject.nalthesaurusBowman-birk inhibitor
dc.subject.nalthesaurusGermination
riaa.ainfo.id632054
riaa.ainfo.lastupdate2018-05-09
dc.identifier.doi10.1016/j.foodres.2009.09.016
dc.contributor.institutionLUZ MARIA PAUCAR-MENACHO, UNICAMP; MARK A. BERHOW, AGRICULTURAL RESEARCH SERVICE; JOSE MARCOS GONTIJO MANDARINO, CNPSo; YOON KIL CHANG, UNICAMP; ELVIRA GONZALEZ DE MEJIA, UNIVERSITY OF ILLINOIS.
Aparece nas coleções:Artigo em periódico indexado (CNPSO)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
EffectoftimeandtemperatureonbioactivecompoundsingerminatedBraziliansoybeancultivarBRS258.pdf2,96 kBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace