Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata)

Food Chemistry

Volumn 251, Issue , 2018, Pages 9-17

  Chen, Lin ^a   Zhou, Yige ^a   He, Zhenyun ^a   Liu, Qin ^a   Lai, Shaojuan ^b   Yang, Hongshun ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Guangzhou Pulu Medical Technology Co Ltd Ltd   (China)

Author keywords

Antioxidant effect; Discolouration amelioration; Nanostructure; Polysaccharide; Quality maintenance; Transcriptional expression

Indexed keywords

ATOMIC FORCE MICROSCOPY; ENZYMES; GENE EXPRESSION; GENES; NANOSTRUCTURES; OXYGEN; POLYSACCHARIDES;

ANTIOXIDANT EFFECT; CO-OPERATIVE EFFECTS; GENE EXPRESSION LEVELS; POSTHARVEST QUALITY; QUALITY MAINTENANCES; REACTIVE OXYGEN SPECIES; SUPER OXIDE DISMUTASE; TRANSCRIPTIONAL EXPRESSION;

QUALITY CONTROL;

ADENOSINE TRIPHOSPHATE; OXIDIZING AGENT; PECTIN; PEROXIDASE; PLANT PROTEIN; REACTIVE OXYGEN METABOLITE; SUPEROXIDE DISMUTASE; UNCLASSIFIED DRUG; VRPG1 PROTEIN; VRPL1 PROTEIN; VRPME PROTEIN;

ARTICLE; ATOMIC FORCE MICROSCOPY; CONTROLLED STUDY; ENZYME ACTIVITY; GENE EXPRESSION; MUNG BEAN; NONHUMAN; OXIDATIVE STRESS; PLANT GENE; POSTHARVEST PERIOD; PROTEIN DEGRADATION; PROTEIN FOLDING; SCAVENGING SYSTEM; SPROUT;

EID: 85040228589     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.01.061     Document Type: Article

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