The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Physicochemical Components and Antioxidative Activity of Wheat Sprout Powder Prepared by the Enzyme and the Lactic Acid Bacteria

효소와 유산균 전처리 밀싹분말의 이화학적 성분 및 항산화 활성

  • Zhu, RuiYu (Dept. of Food and Nutrition, Kunsan National University) ;
  • Park, Young-Min (Dept. of Food and Nutrition, Kunsan National University) ;
  • Oh, Jong Chul (Dept. of Mathematics, Kunsan National University) ;
  • Yu, Hyeon-Hee (Major of Food and Nutrition, Kunsan National University)
  • Received : 2020.07.09
  • Accepted : 2020.09.22
  • Published : 2020.10.31
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Abstract

The purpose of this study was to evaluate the physicochemical components and antioxidant activities of wheat sprout powder prepared by the enzymatic hydrolysis and lactic acid bacteria treatment. The four kinds of pre-treatment were: no treatment (WP), treated with enzyme (WPE), treated with lactic acid bacteria (WPL), and treated with enzyme and lactic acid bacteria (WPEL) were applied to the wheat sprout powder. The WPEL had higher total free amino acid and essential amino acid content than the other samples. As for the volatile aroma of the wheat sprout powder, 29 types of compounds were identified in the WP and WPL, 28 types in the WPE, and 27 types in the WPEL, respectively. The total polyphenols and flavonoids contents, in the wheat sprout powder was enhanced with the enzyme and the lactic acid bacteria pre-treatment. The WPEL had highest DPPH radical scavenging activities. The overall acceptability was the highest at 6.24 points in the WPEL. Based on these observations, it was confirmed that the enzyme and lactic acid bacteria pre-treatment could improve the antioxidant activities and active component of the wheat sprout powder.

Keywords

References

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