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

Abstract

A quem a correspondência deve ser enviada. SUMMARYChickpea seed germination was carried out over a period of 6 days. Little variation in the nitrogen and total globulin content was observed. The major globulin (11 S type) showed higher variation after the 4 th day of germination. The elution behaviour and distribution of the isolated major globulin fraction on Sepharose CL-6B chromatography showed little modification at the end of germination. On SDS-PAGE the peak eluted from Sepharose CL-6B showed changes in protein bands between 20 and 30 kDa and above 60 kDa, indicating protein degradation during the period. Proteolytic activity was detected in the albumin fraction of the seeds, which increased up to the fourth and then decreased up to the sixth day, when isolated chickpea total globulin and casein were used as substrates. Chickpea flour, isolated albumin and total globulin fractions did not show an increase for in vitro digestibility; however, the isolated major globulin was more susceptible to hydrolysis after germination.

Partial characterization of proteins from baru (Dipteryx alataVog) seeds

“…BR‐14 mulatto. Portari et al 30 found in vitro digestibility values of 72.4% and 76.9% for chickpea meal and the total globulin, respectively, while Neves et al 21 found 68.7% and 83.0% for total protein and total globulins from sweet lupin, respectively. Monsoor and Yusuf31 using the pepsin–pancreatin sequence of digestion observed 93.4%, 95.2% and 89.0% digestibility for protein concentrates from pea ( Lathyrus sativus ), lentil ( Lens culinaris ) and chickpea ( Cicer arietinum ), respectively; these values were higher than those reported for legume proteins in general and for their native form.…”

“…4) revealed two major protein peaks, corresponding to fractions 41 and 76; however, the first peak was eluted near the column void volume ( V o = 203.4 mL). This first peak was very turbid and, although showing high absorbance at 280 nm, it contained very little protein material when quantified by the method of Lowry et al 14 The occurrence of a turbid peak near the void volume in gel filtration chromatography has been recorded for crude preparations of globulins from various seeds, such as soybean, flaxseed, mustard, wheat, amaranth, peas and chickpeas 30, 33–35…”

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

“…This composition change contributes to https://doi.org/10.1016/j.lwt.2019.108599 Received 14 April 2019; Received in revised form 3 September 2019; Accepted 6 September 2019 the process of technological innovation and expanding the options to consumer preferences. In addition, it is important to note that during germination, minerals are released from phytates and also proteins and carbohydrates can be hydrolysed, releasing amino acids and glucose, which could increase their bioavailability (Lemmens et al, 2018;López-Martínez, Leyva-López, Gutiérrez-Grijalva, & Heredia, 2017;Portari, Tavano, Silva, & Neves, 2005).…”

Effect of malting and roasting of chickpea on functional and nutritional qualities of its protein fractions

“…Globulin fraction was found to decrease significantly ( P ≤ 0.05) after malting as well as roasting. Previous studies have reported similar findings where the globulin content decreased from 45.85% to 37.08% after 6 days of germination (Portari et al ., 2005). Whereas albumin fraction was found to increase during malting from 4.16 ± 0.05% to 7.08 ± 0.10%, it decreased to 3.89 ± 0.18% on roasting.…”