Changes in Selected Biochemical Components, In Vitro Protein Digestibility and Amino Acids in Two Bean Cultivars During Germination

Abstract

This study investigates changes in lectin and trypsin inhibitor activity, SDS-PAGE peptide pattern, in vitro protein digestibility and amino acid composition during germination of two dry bean cultivars. Lectin activity in navy beans was reduced. Significant amounts of trypsin inhibitor activity in both navy and pinto beans remained after germination for 6 days. Glycopeptides, with molecular mass ranging from 25,000 to 27,000 daltons, from partial proteolysis of the major storage proteins were resistant to a multienzyme system. In vitro protein digestibility and amino acid composition were only slightly altered. Germination did not improve protein nutritional quality of dry beans.

Effect of chickpea (Cicer arietinum L.) germination on the major globulin content and in vitro digestibility

“…Using PAGE, several authors observed a reduction in the number of protein bands during the germination of different leguminous seeds as a result of enzymatic degradation [1,6,13]. GANESH KUMAR & VENKATARAMAN [13], using total seed proteins, observed on SDS-PAGE a progressive decrease in the subunit numbers of higher molecular weights and the appearance of smaller ones after 9 days of germination.…”

“…Protein characteristics and its mobilization during seed germination have been extensively studied in some species [1,4,6,11,25,29], indicating a slow hydrolysis, whose mechanism of degradation control is still uncertain. In addition, germination induces changes in protein [22,23] and starch digestibility, which probably also result from enzymatic action.…”

“…Different factors appear to contribute to the poor nutritive value of legume proteins such as the presence of antinutrients, amino acid composition and digestibility [6,7,19]. The digestibility of legume proteins is relatively low due to the presence of antiphysiological factors and structural characteristics of the storage proteins [6,11]. In this respect, the enzymatic susceptibility of the protein fractions appears to be important, since protein associations, a common fact in legume protein systems, also affect proteolysis.…”

“…The qualitative and quantitative composition of the protein is one of the basic factors to select plants for nutritive value, and since globulins are the major proteins in legumes, there have been too many studies about their characterization in various species [9]. Different factors appear to contribute to the poor nutritive value of legume proteins such as the presence of antinutrients, amino acid composition and digestibility [6,7,19]. The digestibility of legume proteins is relatively low due to the presence of antiphysiological factors and structural characteristics of the storage proteins [6,11].…”

Fortifi cation of white fl at bread with sprouted red kidney bean (Phaseolus vulgaris)

“…Out of which, soaking and germination has been acknowledged as a cost-effective technology and as it causes considerable changes in the nutritional and sensory characteristics of legumes [Vidal-Valverde et al 2002, Chang and Harrold 1988, Martín-Cabrejas et al 2008] which may be due to "breakdown of complex macromolecular structures of starch and proteins into reducing sugars and amino acids as a result of increased metabolic activity" as described by Mwikya et al [2001]. Hence, sprouted legumes either by themselves or combined with cereal fl ours, can produce highly nutritious and digestible foods [Prodanov et al 1997].…”