The Effect Of Electrolyzed Water On The Growth Of Mungbean Sprouts And Its Application On Producing Germinated Brown Rice

Mung bean sprout contents many nutrients, it is easy to produce and achieve the requirement of green food, so it is very popular among the numerous consumers. Germinated brown rice (GBR) is also a kind of healthy food, and popular among people, because it is rich in y-aminobutyric acid (GABA), and has many physiological activities. Mung bean sprout and GBR were produced under certain temperature and humidity, which is also appropriate for microorganism reproduction. Certain measures must be taken to control the microorganism load to ensure food safety. Electrolyzed functional water (EFW) possesses high decontamination efficiency, left no pollution and no residue, does no harm to humans, and the cost is inexpensive. Those advantages addressed made EFW widely used in food processing, agricultural and health care industry. The studies applied EFW on producing mung bean sprouts and GBR, the effect of EFW on the growth of mung bean sprouts and GABA content of GBR were observed, the results were as follows:(1) Slightly acidic electrolyzed water (SAEW) promoted water absorbance of mung bean seeds, so the germination rate was elevated. SAEW could promote the growth of hypocotyls and radicle of mung bean sprouts, and the promotion effect on radicle growth was even more significant.(2) SAEW with available chlorine concentration20mg/L and30mg/L contribute to the higher content of total ascorbic acid, and the total ascorbic acid content of sprouts treated by SAEW20and30mg/L was5.30%and9.33%higher than control, respectively. The reducing sugar content of mungbean sprouts treated by SAEW was lower than control, while total sugar and crude protein contents showed no significant difference.(3) The reactive oxygen species (ROS) existence in SAEW was observed by electron spin resonance. H2O2and·OH were proved exist in SAEW when distilled water was used to dilute SAEW with available chlorine concentration (ACC) between10and30, and placed for certain time.(4) When mung bean sprout was produced by SAEW, the superoxide dismutase (SOD) activity was lower, while peroxidase (POD), catalase (CAT) and ascorbate acid peroxidase (APX) were higher than tap water treatment, so H2O2accumulation was less. The electrolyte leakage rate of mung bean seeds was lower when the seeds soaked in SAEW, which guaranteed the mung bean seeds with higher physiological activity. Meanwhile, the root vigor was higher when treated by SAEW, which is beneficial for the mung bean sprouts growth.(5) The ratio of indole acetic acid (IAA) content and abscisic acid (ABA) content of mung bean sprouts treated by SAEW sustained at high level in most of the time of observation. This was highly correlated with the actual growth state.(6) A combined treatment with A1EW and AEW can significantly reduce the microbial load on the surface of brown rice, AEW is an effective method to promote the growth of GBR and also increases the GABA accumulation in GBR.