Effect of Germination on Chemical Composition, Biochemical Constituents and Antinutritional Factors of Soya Bean (Glycine max) Seeds

Bau, H. M.; Villaume, Christian; Nicolas, Jean Francois Daniel; Méjean, L.

doi:10.1002/(sici)1097-0010(199701)73:1<1::aid-jsfa694>3.0.co;2-b

Cited by 224 publications

(160 citation statements)

References 13 publications

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“…10 The seeds were washed, soaked in a disinfecting solution (700 g kg −1 ethanol and 30 g kg −1 CaCl 2 for 5 min, then washed thoroughly and soaked in distilled water (seeds to water ratio 1 g:5 mL) for 5 h at ambient temperature. The seeds were placed on disinfected moist sponge material and covered with a sterile paper towel to keep the moisture constant and then kept in a germinator at 32 • C for 48 h. The germinated seeds were dried at three temperatures (30,60 and 90 • C) to obtain three types of flour varying in their enzyme activity (high, medium and low). The dried seeds were milled and stored as described above.…”

Section: Germinating Amaranth Seedsmentioning

confidence: 99%

“…Reductions of 22.0 and 22.5% were observed in A. caudatus and A. cruentus seed flours, respectively, after 48 h of germination. This effect was mainly due an increase of the phytase enzyme activity caused by germination 30 . Khalil and Mansour 28 found that 50.0% of the phytic acid content in faba bean seeds was lost after germination for 72 h. Sehgal and Kawatra 31 reported that germination of pearl millet grains for 48 and 72 h reduced the phytic acid contents by 49.2 and 53.0%, respectively.…”

Section: Antinutritional Factors Phytatementioning

confidence: 99%

“…Drying the germinated seeds at 60 and 90 • C eliminated the chymotrypsin inhibitor in both species and reduced the trypsin inhibitor by 38.0 and 48.0% and by 30.0 and 48.0% in A. caudatus and A. cruentus, respectively. Bau et al 30 ascribed the reduction in the trypsin inhibitor activity during germination to inhibitor degradation due to the activity of proteolytic enzymes. Alonso et al 18 studied the effect of germination on trypsin and chymotrypsin inhibitor activity in pea seeds.…”

Section: Trypsin and Chymotrypsin Inhibitorsmentioning

confidence: 99%

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Seed treatments affect functional and antinutritional properties of amaranth flours

et al. 2006

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The effects of seed treatments, including cooking, popping germination and flour air classification, on the functional properties and antinutritional factors of Amaranthus caudatus and Amaranthus cruentus seeds were studied. Thermal treatments increased the water absorption with a maximum value of 5.1 and 6.3 g g −1 in flour of popped seeds of both species. Generally, fat absorption increased after the treatments. Air classification and germination followed by drying at low temperature increased the foam stability of the flours, while thermal treatment and germination followed by drying at higher temperatures reduced the foam stability. All treatments except air classification decreased the emulsion stability. Also, all treatments except germination followed by drying at 30 • C increased the flour dispersibility, whereas the soluble nitrogen index was increased in the germinated seed flours and decreased in thermal treated seeds and air-classified flours. Air classification increased the contents of phenolic compounds and phytate and decreased the contents of enzyme inhibitors, whereas the thermal treatments reduced the contents of phenolic compounds, phytate and enzyme inhibitors to a greater extent for cooking than for popping. Germination followed by drying reduced the level of phenolic compounds, phytate and enzyme inhibitors.

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Section: Germinating Amaranth Seedsmentioning

confidence: 99%

Section: Antinutritional Factors Phytatementioning

confidence: 99%

Section: Trypsin and Chymotrypsin Inhibitorsmentioning

confidence: 99%

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Seed treatments affect functional and antinutritional properties of amaranth flours

et al. 2006

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“…In addition to the main components of dietary proteins, carbohydrates, oil, vitamins, and minerals, soybean seeds also contain many functional components like isoflavone and phosphatidylcholine [1]. However, the nutrition value of soybean is limited by the presence of antinutritional factors such as lectins and enzyme inhibitors [2]. Various processes have been studied to improve the nutritional quality of soybeans.…”

Section: Introductionmentioning

confidence: 89%

Accumulation of γ-aminobutyric acid in germinated soybean (Glycine max L.) in relation to glutamate decarboxylase and diamine oxidase activity induced by additives under hypoxia

Guo

Yang

Chen

et al. 2012

Eur Food Res Technol

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High levels of c-aminobutyric acid (GABA) accumulate in plant tissues under various stresses and exogenous additives. The purpose of this research is to provide an effective finding that can prove a rapid accumulation of GABA in germinated soybean (Glycine max L.) in response to different additives under hypoxia. Hypoxia-induced GABA accumulation in soybean embryo resulted in part from polyamine oxidation. Response to different concentration of glutamate (Glu), pyridoxal phosphate, arginine, CuCl 2 , NaCl, and CaCl 2 , a significant difference including GABA accumulation, changes of Glutamate decarboxylase (GAD), and Diamine oxidase activity (DAO) activity in germinated soybean under hypoxia occurred (p \ 0.05) and the maximum accumulation of GABA were 4.07, 3.02, 3.50, 3.26, 4.00, and 3.30 g kg -1 DW respectively, which were significantly higher than those germinated soybean under normal culture (CK) and hypoxia culture (CK 0 ) (p \ 0.05). The GAD and DAO have different distributions in cotyledon and embryo of germinated soybean, and the enzyme activity mainly located in embryo of germinated soybean. Germinated soybean is a good resource of GABA-rich food. Different additives have significant effects on GABA production, among which Glu and NaCl are ideal material for GABA accumulation.

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“…The termination leads to the increase of the nutritional value of seeds, in particular to the growth of vitamin C content, the improvement of protein functional properties and the degradation of anti-alimentary factors, such as a-galactoside oligosaccharides, inhibitors of pancreatic proteinases and lipase, lectins, tannins and phytate [5][6][7]. In the latter case a neutraceutic -myo-inositol is, possibly, be formed.…”

Section: Methods Of Induced Autolysismentioning

confidence: 99%

Alternative approaches to the manufacture of plant protein products from grain legumes

Braudo

Danilenko

Dianova

et al. 2001

Nahrung

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A biotechnological method for the modification of grain legume meals (pea, faba bean) is proposed. The essence of this method is the inducing of biochemical processes, which occur at the germination, through the treatment of a meal with an acid protease. Modified meals can replace soybean protein isolate as meat extenders. In particular, the modification of pea meal improves the colour of combined meat products and eliminates their beany off-flavour. The concentration of six-carbon aldehydes in combined sausages is reduced after the modification of pea meal.

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Effect of Germination on Chemical Composition, Biochemical Constituents and Antinutritional Factors of Soya Bean (Glycine max) Seeds

Cited by 224 publications

References 13 publications

Seed treatments affect functional and antinutritional properties of amaranth flours

Seed treatments affect functional and antinutritional properties of amaranth flours

Accumulation of γ-aminobutyric acid in germinated soybean (Glycine max L.) in relation to glutamate decarboxylase and diamine oxidase activity induced by additives under hypoxia

Alternative approaches to the manufacture of plant protein products from grain legumes

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