Effect of airflow ultrafine pulverization on physical properties and antioxidant activity of mung bean sprouts

Authors

Xue-mei LIANG, College of Food, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China ；National Coarse Cereals Engineering Research Center, Daqing, Heilongjiang 163319 , China
Xin-mei LIN, College of Food, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China
Mei-xia WEI, College of Food, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China ；National Coarse Cereals Engineering Research Center, Daqing, Heilongjiang 163319 , China
Long-kui CAO, College of Food, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China ；National Coarse Cereals Engineering Research Center, Daqing, Heilongjiang 163319 , China
Zhi-jiang LI, College of Food, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China ；Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing,Heilongjiang 163319 , China ；Heilongjiang Engineering Research Center for Coarse CerealsProcessing and Quality Safety, Daqing, Heilongjiang 163319 , China
Bao-xin LU, College of Food, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China ；Heilongjiang Engineering Research Center for Coarse CerealsProcessing and Quality Safety, Daqing, Heilongjiang 163319 , China

Abstract

Taking the mung bean sprouts after drying as raw materials, the changes in the extraction amount, antioxidant activity and physical properties of mung bean sprouts polyphenols after airflow ultrafine crushing treatment were compared. The results show that the best conditions for ultrafine pulverization of air flow were as followed: pressure 0.5 MPa and speed 5 000 r/min. Compared with conventional crushing, the extraction of mung bean sprouts polyphenols increased by 10.74%. In addition to the reduction of DPPH free radical scavenging ability, the removal ability of mung bean sprouts polyphenols to ABTS⁺ free radicals and hydroxyl free radicals increased by 2.8% and 13.2%, respectively. The water content, water activity, and particle size were significantly reduced, and the specific surface area, solubility, and bulk density were increased, indicating that the air flow ultra-fine crushing had improved the effective utilization of mung bean sprout powder to a certain extent.

Publication Date

2-18-2023

First Page

33

Last Page

38

DOI

10.13652/j.issn.1003-5788.2020.11.006

Recommended Citation

LIANG, Xue-mei; LIN, Xin-mei; WEI, Mei-xia; CAO, Long-kui; LI, Zhi-jiang; and LU, Bao-xin (2023) "Effect of airflow ultrafine pulverization on physical properties and antioxidant activity of mung bean sprouts," Food and Machinery: Vol. 36: Iss. 11, Article 6.
DOI: 10.13652/j.issn.1003-5788.2020.11.006
Available at: https://www.ifoodmm.cn/journal/vol36/iss11/6

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