Effect of Sprouting on Amino Acids, Protein Solubility and Availability in Green and White Faba Bean (Vicia faba L.)
| العنوان: | Effect of Sprouting on Amino Acids, Protein Solubility and Availability in Green and White Faba Bean (Vicia faba L.) |
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| المؤلفون: | Zhen-Ping Hao, Xiao-Xiao Jin, Yu-Wei Luo, Yi-Jian He, Qian Wang, Limei Zhu |
| المصدر: | Advance Journal of Food Science and Technology. 6:531-536 |
| بيانات النشر: | Maxwell Scientific Publication Corp., 2014. |
| سنة النشر: | 2014 |
| مصطلحات موضوعية: | chemistry.chemical_classification, Globulin, biology, food and beverages, Phenylalanine, General Chemistry, Industrial and Manufacturing Engineering, Vicia faba, Amino acid, Biochemistry, chemistry, Germination, Glutelin, Valine, biology.protein, Food Science, Sprouting |
| الوصف: | The changes in crude protein, free amino acids, amino acid composition, protein solubility, protein fractionation and protein availability after sprouting of faba bean were investigated. Green and white faba bean were soaked for 20 h followed by germination for 72 h; the results revealed that crude protein and free amino acids in raw faba beans ranged from 8.72 to 10.54% and 0.76 to 1.21 mg/g, respectively. After sprouting, crude protein was decreased and free amino acids were increased. There was an increase in content of valine and phenylalanine amino acids after sprouting. On the other hand, there was a decrease in most of amino acids after sprouting. After sprouting protein solubility was significantly increased. Regarding protein fractions, there was an increase in albumin, globulin, kafirin and glutelin proteins and a decrease in cross linked kafirin and cross linked glutelin after sprouting. |
| تدمد: | 2042-4876 2042-4868 |
| DOI: | 10.19026/ajfst.6.67 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::c62fa32862979c795600dd8a5a6271aa https://doi.org/10.19026/ajfst.6.67 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi...........c62fa32862979c795600dd8a5a6271aa |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 20424876 20424868 |
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| DOI: | 10.19026/ajfst.6.67 |