iTRAQ analysis of low-phytate mung bean sprouts treated with sodium citrate, sodium acetate and sodium tartrate.

@article{Jin2017iTRAQAO,
  title={iTRAQ analysis of low-phytate mung bean sprouts treated with sodium citrate, sodium acetate and sodium tartrate.},
  author={Xiaolin Jin and Runqiang Yang and Liping Guo and Xinkun Wang and Xiaokun Yan and Zhenxin Gu},
  journal={Food chemistry},
  year={2017},
  volume={218},
  pages={
          285-293
        }
}
The effects of sodium citrate (SC), sodium acetate (SA) and sodium tartrate (ST) spraying on mung bean germination were investigated. Exogenous SC, ST and SA treatments significantly reduced the phytic acid content and increased the antioxidant enzyme activities. In this study, an iTRAQ-based proteomic approach was employed to explore the proteomes of mung bean sprouts, and 81, 101 and 90 differentially expressed proteins were identified in 4-day-old SC-, SA- and ST-treated mung bean sprouts… Expand
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