Details

Autor(en) / Beteiligte

• Bueno, Dayla Badann
• da Silva Júnior, Sinézio Inácio
• Seriani Chiarotto, Aline Beatriz
• Cardoso, Taila Martins
• Neto, João Alves
• Lopes dos Reis, Guilherme Coelho
• Glória, Maria Beatriz Abreu
• Tavano, Olga Luisa

Titel

The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods

Ist Teil von

• Food science & technology, 2020-01, Vol.117, p.108599, Article 108599

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2020

Link zum Volltext

Quelle

Access via ScienceDirect (Elsevier)

Beschreibungen/Notizen

• Changes in the aqueous solubility of proteins, amino acids, sugars, and other bioactive compounds of the soybean (BRS 257) were studied after different germination times (0, 8, 32, 56, 80, 104 and 176 h). The germination process clearly changed the solubilization of the components, and even antioxidant activities, in aqueous extracts. Significantly (p < 0.05) the highest protein extraction yield occurred after 80 h of germination. Except for time zero, most of the protein has already been extracted in the first of the 3 extraction cycles performed. A variation in the concentration of amino acid residues was observed throughout germination. A significant increase in digestibility occurred initially at 32 h reaching its maximum with 176 h. After 32 h there was a significant increase in sugar solubility, and the total phenolic and flavonoids concentrations it was 4 and 2.5 times higher than the nongerminated grain extract, respectively. The maximum antioxidant capacity was also reached with 32 h of germination. In general, the germination time of 32 h presented outstanding results but the first changes were already detected after the first 8 h. The data demonstrate the usefulness of germination for innovations in soy-based food production with better nutritional and nutraceutical values. •Germination changes aqueous solubility of proteins and other soybean compounds.•Short germination time, as 8 h, can already change grain components extractability.•Depending on germination time, extracts may have increased antioxidant activity.•Increases in proteins and phenolic solubility and antioxidant capacity were reached.