A comparative study of physico‐chemical properties and antioxidant activity of freeze‐dried mung bean (Vigna radiata) and adzuki bean (Vigna angularis) sprout hydrolysate powders

Abstract

SummaryMung bean (MB) and adzuki bean (AZB) sprouts were hydrolysed with Flavourzyme® at four different concentrations for 6 h. Nongerminated beans subjected to each enzyme concentrations were set as the control. For both bean sprouts, the highest amounts of free amino group, total free amino acids and total phenolic content (TPC) were obtained with 7% (w/w) Flavourzyme®. Each bean sprout hydrolysate was subjected to freeze‐drying in absence and presence of 5% maltodextrin (w/v). The addition of maltodextrin resulted in a decrease in the free amino group, TPC, surface hydrophobicity and hygroscopicity in resulting freeze‐dried powders. Gallic acid, p‐coumaric acid and vitexin were identified in all freeze‐dried powders, while catechin and rutin were detected only in freeze‐dried AZB hydrolysate powder. Freeze‐dried AZB hydrolysate powder contained higher antioxidant activities. DPPH radical scavenging activity of all samples measured using electron spin resonance spectrometry was higher than that obtained by the colorimetric method.