Study of the Antioxidant and Alcohol-degrading Enzyme Activities of Soybean Sprout Sugar Solutions

Abstract The antioxidant and alcohol-degrading enzyme activities of soybean sprout sugar solutions (oligosaccharide and sucrose, 50oBx) were characterized under different soaking conditions. The ratio of sugar solution to sprout content was 25%, 50%, and 75 % (w/w), and the soaking times studied were 1, 3, 6, 12, and 24 h. Higher 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical-scavenging activity was detected in case of the oligosaccharide solution, compared to the sucrose solution. A similar tendency was observed for alcohol-degrading enzyme activity. When the ratio of sugar solution to sprout content was 50 % (w/w), the total phenol and flavonoid contents were found to be higher, compared to those observed at 20 % (w/w). However, we did not observe a significant difference between 50 % and 75 % (w/w). Soaking time did not significantly affect the antioxidant and alcohol-degrading enzyme activities of the solutions. As a result, when oligosaccharide solution was used for soaking soy sprouts at a ratio of>50 % (w/w), higher antioxidant and alcohol