Metabolic insights into the mechanism of soybean reddening during storage
The upregulation of cyanidin and betalains was the main reason for soybean reddening. Besides, the oxidation of phenols and flavonoids, as well as Maillard reaction, also contributed to the color change. © 2024 Society of Chemical Industry.
Authors
- Chenling Qu (ORCID: https://orcid.org/0000-0001-8337-3758)
- Yunze Xia
- Yuhao Zhou (ORCID: https://orcid.org/0000-0002-9980-0002)
- Miao Li (ORCID: https://orcid.org/0000-0002-1914-3955)
- Huayang Zhang
Institutions
- Henan University of Technology (CN)
- Sinograin (China) (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-10-16
- DOI
- https://doi.org/10.1002/jsfa.13958
- Citations
- 1
- Primary Topic
- Soybean genetics and cultivation
- Type
- article
- Field-Weighted Citation Impact
- 0.60
Funders
- National Natural Science Foundation of China