Changes in the Respiration, Growth, and Vitamin C Content of Soybean Sprouts in Response to Chitosan of Different Molecular Weights
By Young-Sang Lee, Y. Kim, Sung-Bae Kim. 2005
86 citations recorded by the source corpus.
To study the effects of chitosan on the productivity and nutritional quality of soy- bean (Glycine max L.) sprouts, soybean seeds were soaked in solutions containing 1,000 ppm chitosan of low ( 1,000 kDa) molecular weight, and the respiration, growth, and vitamin C content of the sprouts were subsequently evalu- ated. Sprouts treated with high molecular weight chitosan exhibited a signifi cant increase in respiration, 5%, within 1 day of treatment. Chitosan effectively increased the growth of the sprouts: sprouts treated with high molecular weight chitosan showed increases of 3%, 1%, 3%, 1%, and 12% in the total length, hypocotyl length, root length, hypocotyl thickness, and fresh weight, respectively, as compared to a control. The growth-improving effects of chitosan were proportional to the molecular weight of the molecule used in the treatment. Chitosan treatment did not result in any signifi cant reduction in vitamin C content or postharvest chlorophyll formation, traits that determine the nutritional and marketing values of soybean sprouts. All these results suggest that soaking soybean seeds in a solution of chitosan, especially of high molecular weight, may effectively enhance the productivity of soybean sprouts without adverse effects on the nutritional and postharvest characteristics. The soybean (Glycine max) sprout, a ger- minated soybean seed, is a traditional Korean food of great popularity. Soybean sprouts have high nutritional value, as the soybean seed itself contains high levels of proteins and lipids; con- sequently, soybean sprouts have traditionally been an important source of plant protein in the Korean diet. Moreover, during germina- tion, seed oligosaccharides such as stachyose and raffi nose are converted into digestible monosaccharides, and the trypsin inhibitor activity and phytic acid content decrease (Kim et al., 1993). Other important changes in the nutritional value of sprouts during germina- tion are the increases in free amino acids, such as asparagines, and vitamin C, which increases to over 200 times the level found in ungerminated seeds (Kim et al., 1993). Due to their high nutritional value and relatively low price, soybean sprouts are currently the third most highly consumed vegetable in Korea, and soybean sprout production has become an important agricultural business. Chitosan, derived from the chitin of crab or crustacean shells, is a polymer of 2-amino- 2-deoxy-D-glucose (glucosamine). Chitosan has been accepted as a natural health food ad- ditive, based upon its safety for consumption. Reports are increasing on the use of chitosan for medicinal and industrial food purposes evaluate the molecular-weight-dependent effects of chitosan on the respiration, growth, and qualitative factors of soybean sprouts, in order to better understand and use chitosan in soybean sprout production.
Subfields: Plant Science
View Paper: https://www.semanticscholar.org/paper/214647bbf5fff6d62052e52a8950131bc6d0d5e4
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Citations in the corpus
- Chitosan for Improving Orchid Production and Quality (2007, background): “Chitosan has been used in agriculture as a coating material for fruits, seeds and vegetables (Zhang and Quantick 1998; Jiang and Li 2001; Lee et al. 2005; Photchanachai et al. 2006), for controlled agrochemical release of fertilizers (Sukwattanasinitt et al.”
- A Review of the Applications of Chitin and Its Derivatives in Agriculture to Modify Plant-Microbial Interactions and Improve Crop Yields (2013, background): “cabbage (Brassica oleracea) [22], soybean sprouts [160], sweet basil [161], grapevine [162], as well as ornamental crops, such as Gerbera [163] and Dendrobium orchids [164].”
- Response of Cucumber Plants to Foliar Application of Chitosan and Yeast under Greenhouse Conditions (2012, background): “Chitosan also promoted growth of various crops such as cabbage (Hirano, 1988), soybean sprouts (Lee et al., 2005), sweet basil (Kim, 2005), strawberry (Abd El Mawgoud et al.”