TY - JOUR
T1 - Effect of germination time on protein subunits of Lupinus angustifolius L. and its influence on functional properties and protein digestibility
AU - Muñoz-Llandes, Ciro Baruchs
AU - Guzmán-Ortiz, Fabiola Araceli
AU - Román-Gutiérrez, Alma Delia
AU - Palma-Rodríguez, Heidi María
AU - Castro-Rosas, Javier
AU - Hernández-Sánchez, Humberto
AU - Zamora-Natera, Juan Francisco
AU - Vargas-Torres, Apolonio
N1 - Publisher Copyright:
© 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
PY - 2022
Y1 - 2022
N2 - The aim of this research was to evaluate the influence of germination in Lupinus angustifolius L. seeds on protein profile, functional properties (FP), protein digestibility, phytic acid concentration and trypsin inhibitory activity, the latter due to its influence on protein digestibility. The germination was development at 26 ºC for 2-7 days. The ungerminated sample showed a protein content of 24.06% that was increased at 3 days of germination. Electrophoretic profile showed that the germination time generates a reduction in the intensity of the bands with molecular weight of 40, 50, 97 and 116 kDa, corresponding to the β and γ-conglutin subunits. At day 7 of germination, the water and oil absorption capacities increased by 146 and 95.23% respectively. The emulsion and foam capacities also increased by 94.04 and 36.24%, respectively. The swelling capacity was reduced by 51.44%. The protein digestibility remained unchanged after germination due to the presence compounds as phytic acid and trypsin inhibitors activity. Three days of germination in Lupinus angustifolius are necessary to observe changes in the FP. Germinated Lupinus angustifolius flours can have multiple applications in the development of food. Germination time will depend specifically on the application, since the FP change with the germination time.
AB - The aim of this research was to evaluate the influence of germination in Lupinus angustifolius L. seeds on protein profile, functional properties (FP), protein digestibility, phytic acid concentration and trypsin inhibitory activity, the latter due to its influence on protein digestibility. The germination was development at 26 ºC for 2-7 days. The ungerminated sample showed a protein content of 24.06% that was increased at 3 days of germination. Electrophoretic profile showed that the germination time generates a reduction in the intensity of the bands with molecular weight of 40, 50, 97 and 116 kDa, corresponding to the β and γ-conglutin subunits. At day 7 of germination, the water and oil absorption capacities increased by 146 and 95.23% respectively. The emulsion and foam capacities also increased by 94.04 and 36.24%, respectively. The swelling capacity was reduced by 51.44%. The protein digestibility remained unchanged after germination due to the presence compounds as phytic acid and trypsin inhibitors activity. Three days of germination in Lupinus angustifolius are necessary to observe changes in the FP. Germinated Lupinus angustifolius flours can have multiple applications in the development of food. Germination time will depend specifically on the application, since the FP change with the germination time.
KW - Lupinus angustifolius
KW - conglutin proteins
KW - phytic acid
KW - swelling power
KW - trypsin inhibitor activity
KW - water absorption capacity
UR - http://www.scopus.com/inward/record.url?scp=85129525960&partnerID=8YFLogxK
U2 - 10.1590/fst.90821
DO - 10.1590/fst.90821
M3 - Artículo
AN - SCOPUS:85129525960
SN - 0101-2061
VL - 42
JO - Food Science and Technology
JF - Food Science and Technology
M1 - e90821
ER -