Volume 19, Issue 128 (2022)
FSCT 2022, 19(128): 83-91 |
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Pashaei Bahram R, Javadi A, Bodbodak S, Araj khodaei M. Effect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat. FSCT 2022; 19 (128) :83-91
URL: http://fsct.modares.ac.ir/article-7-60914-en.html
URL: http://fsct.modares.ac.ir/article-7-60914-en.html
1- Ph.D. Student of Department of Food Science and Technology, Mamagan Branch, Islamic Azad University, Mamagan, Iran.
2- Professor ofDepartment of Food Hygiene, Tabriz Medical Science, Islamic Azad University, Tabriz, Iran. ,Javadi@iaut.ac.ir
3- Assistant Professor of Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran.
4- Assistant Professor of Department of Persian Medicine, School of Traditional Medicine, Tabriz University of Medical Sciences, Tabriz, Iran.
2- Professor ofDepartment of Food Hygiene, Tabriz Medical Science, Islamic Azad University, Tabriz, Iran. ,
3- Assistant Professor of Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran.
4- Assistant Professor of Department of Persian Medicine, School of Traditional Medicine, Tabriz University of Medical Sciences, Tabriz, Iran.
Abstract: (914 Views)
The aim of the study was to investigate the effect of sodium glutamate pretreatment, as a substrate, on the production of gamma aminobutyric acid during wheat germination. For this purpose, wheat grains (Alvand variety) were treated with different amounts of sodium glutamate (0, 50, 100, and 150 mg kg-1) during 72 h germination. Physical properties (such as germinated seed weight, number of germinated seeds and germination length) and bioactive compounds contents (such as gamma aminobutyric acid, total flavonoids, total phenols and free radical scavenging activity of DPPH) were measured at 24, 48 and 72 h time intervals. The results showed that germinated seed weight and number of germinated seeds increased with increase of sodium glutamate concentration and germination time. Also, the total flavonoids contents decreased in all samples during germination time and the increase of glutamic acid did not have a significant effect on its amount. The highest levels of total phenol, gamma aminobutyric acid and antioxidant capacity were observed in the sample treated with 150 mg kg-1 on the first day of germination equal to 4589 μg GAE g-1, 303 mg 100 g-1 and 57%, respectively. In all treatments, the amount of these compounds did not change significantly during germination time (p >0.05). Finally, it was concluded that the 24 hours germination time and the 150 mg kg-1 glutamate was the most appropriate treatment to increase the biosynthesis of gamma-aminobutyric acid and anatioxidant activity in germinated wheat grains.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2022/04/16 | Accepted: 2022/05/25 | Published: 2022/10/2
Received: 2022/04/16 | Accepted: 2022/05/25 | Published: 2022/10/2
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