Impact of germination time on protein solubility and anti-inflammatory properties of Pisum sativum L grains

Concha, Deyanira del Rosario Moguel; Martínez, José Eduardo Borges; Velázquez, Tzayhrí Guadalupe Gallardo; Jiménez‐Martínez, Cristian; Ruiz, Jorge Ruiz

doi:10.1016/j.fochx.2022.100219

Cited by 8 publications

(4 citation statements)

References 19 publications

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“…The soluble protein content in germinated black beans exhibited a pattern of initially increasing and then decreasing. It reached its peak value at 72 h after sprouting, which aligns with the findings reported by Paucar-Menacho [34], De Souza-Rocha [35], and Concha [36]. The increase in protein content during seed germination may be attributed to the utilization of carbohydrates and fats for respiration, resulting in a reduction in dry mass while enhancing metabolic processes, thereby augmenting the relative protein content.…”

Section: Total Protein and Soluble Protein Contents Of Germinated Bla...supporting

confidence: 89%

Effects of Germination on the Structure, Functional Properties, and In Vitro Digestibility of a Black Bean (Glycine max (L.) Merr.) Protein Isolate

Wang,

Tai,

Song

et al. 2024

Foods

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The utilization of black beans as a protein-rich ingredient presents remarkable prospects in the protein food industry. The objective of this study was to assess the impact of germination treatment on the physicochemical, structural, and functional characteristics of a black bean protein isolate. The findings indicate that germination resulted in an increase in both the total and soluble protein contents of black beans, while SDS-PAGE demonstrated an increase in the proportion of 11S and 7S globulin subunits. After germination, the particle size of the black bean protein isolate decreased in the solution, while the absolute value of the zeta potential increased. The above results show that the stability of the solution was improved. The contents of β-sheet and β-turn gradually decreased, while the content of α-helix increased, and the fluorescence spectrum of the black bean protein isolate showed a red shift phenomenon, indicating that the structure of the protein isolate and its polypeptide chain were prolonged, and the foaming property, emulsification property and in vitro digestibility were significantly improved after germination. Therefore, germination not only improves functional properties, but also nutritional content.

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Section: Total Protein and Soluble Protein Contents Of Germinated Bla...supporting

confidence: 89%

Effects of Germination on the Structure, Functional Properties, and In Vitro Digestibility of a Black Bean (Glycine max (L.) Merr.) Protein Isolate

Wang,

Tai,

Song

et al. 2024

Foods

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“…In this study, it was observed that all trials demonstrated higher protein solubility compared to the control due to the proteolysis that occurs to supply nitrogenous compounds to the grain. This increase in soluble protein content indicates enhanced metabolic activity, leading to the release of free amino acids, peptides, and polypeptides that can later contribute to the biosynthesis of bioactive compounds [ 37 , 38 ]. Additionally, the mashing process employed contributed to maximizing the enzymatic action of proteases from germinated maize, favoring the activity of exopeptidases and endopeptidases [ 18 ].…”

Section: Resultsmentioning

confidence: 99%

A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread

Nascimento,

Silva,

Andressa

et al. 2024

Metabolites

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Germination is a simple and cost-effective technology that enhances the technological, sensory, and nutritional potential of grains, making them more attractive for use in the food industry. Germinating indigenous seeds is an alternative to increase noticeability and add value to these grains, which hold social and economic significance in the regions where they are cultivated, such as creole purple pericarp corn (PPCC) from the Couto Magalhães de Minas region in Brazil. This study aimed to optimize the germination parameters of time (24–96 h) and temperature (18–32 °C) for PPCC to produce water-soluble extracts and bread. Endogenous enzymes resulting from the germination process significantly enhanced (p < 0.10) the technological (total reducing sugars, total soluble solids, and soluble proteins) and biological properties (γ-aminobutyric acid, total soluble phenolic compounds, and antioxidant capacity) of the water-soluble extracts. The optimum point for obtaining the extracts was found to be at 85.3 h at 30.46 °C (with desirability of 90.42%), and this was statistically validated. The incorporation of germinated PPCC flours into bread was also promising (p < 0.10) and had a positive impact on the dough property (dough volume increase) and the final product, especially in terms of instrumental texture (springiness, cohesiveness, gumminess, chewiness, and resilience), resulting in a softer texture (lower firmness and hardness). The addition of PPCC flours did not alter instrumental color parameters, which may lead to greater consumer acceptance due to imperceptible differences in color to untrained individuals, with the optimized point at 96 h at 29.34 °C, with a desirability of 92.60%. Therefore, germinated PPCC shows promise for use as a base for obtaining water-soluble extracts and in bread as a replacement for commercial flour improvers, while also adding value to a raw material that is part of the local culture and agrobiodiversity.

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“…For example, the crude protein content of Chenopodium quinoa and field pea increased after germination, probably due to a lower consumption of its own proteins than the production of new ones, resulting in an increase in the content of various proteins after germination [ 66 ]. Concha et al (2022) investigated the effect of germination on the proteolysis and anti-inflammatory properties of Pisum sativum L. grains, showing that storage proteins are hydrolyzed by proteases to release amino acids or small molecule peptides, which synthesize new proteins with small molecule peptides by the oxidation of the carbon backbone after deamination, resulting in an increase in soluble protein content [ 67 ]. In addition, soluble proteins contain components that exert anti-inflammatory effects through a variety of mechanisms.…”

Section: Technologies Used For Improving the Functional Properties Of...mentioning

confidence: 99%

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

Xiao

Zou

et al. 2023

Molecules

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Plant-based protein products, represented by “plant meat”, are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.

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Impact of germination time on protein solubility and anti-inflammatory properties of Pisum sativum L grains

Cited by 8 publications

References 19 publications

Effects of Germination on the Structure, Functional Properties, and In Vitro Digestibility of a Black Bean (Glycine max (L.) Merr.) Protein Isolate

Effects of Germination on the Structure, Functional Properties, and In Vitro Digestibility of a Black Bean (Glycine max (L.) Merr.) Protein Isolate

A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

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