Optimization of Recovery and Antioxdant Activity of Microwave Extraction Polysaccharides from Mung Bean Hulls
文献类型: 会议论文
第一作者: Zhong Kui
作者: Zhong Kui 1 ; Lin Weijin 1 ; Zhou Sumei 1 ;
作者机构: 1.Institute of Agro-products Processing Science and Technology,Chinese Academy of Agricultural Sciences, Beijing, China
关键词: microwave extraction;mung bean hulls;polysaccharides;DPPH radical scavenging activity;response surface methodology (RSM)
会议名称: ICC cereal and bread congress and forum on fats & oils
主办单位:
页码: 266-269
摘要: Mung bean (Vigna radiata)is the traditional leguminous plant and has a cultivation history in china for more than two thousand years.Mung bean is a richer source of vitamins,minerals as well as proteins with its essential amino acid profile,and mung bean hulls have been demonstrated to possess antioxidant activity,act as inhibitor of lipid peroxidation and non-lipid oxidative damage.Polysaccharides is one of main biological activity substances in mung bean hulls,whereas,the research about extraction and antioxidant activity of this polysaccharides is few.
分类号: s5
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