Dynamics of Germination Behaviour, Protein Secondary Structure, Technofunctional Properties, Antinutrients, Antioxidant Capacity and Mineral Elements in Germinated Dhaincha
| العنوان: | Dynamics of Germination Behaviour, Protein Secondary Structure, Technofunctional Properties, Antinutrients, Antioxidant Capacity and Mineral Elements in Germinated Dhaincha |
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| المؤلفون: | Prashant Sahni, Savita Sharma |
| المصدر: | Food Technology and Biotechnology, Vol 59, Iss 2, Pp 238-250 (2021) Food Technology and Biotechnology Volume 59 Issue 2 |
| بيانات النشر: | University of Zagreb, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Metal chelating activity, General Chemical Engineering, Trypsin inhibitor, Industrial and Manufacturing Engineering, Food processing and manufacture, Green manure, chemistry.chemical_compound, Tannin, processed dhaincha, Food science, Legume, chemistry.chemical_classification, Phytic acid, Original Scientific Paper, functional properties, biology, Sesbania, TP368-456, biology.organism_classification, bioactive components, chemistry, FTIR, Germination, TP248.13-248.65, Food Science, Biotechnology |
| الوصف: | Research background. Dhaincha (Sesbania aculeata) is a forage legume primarily used for green manuring and animal feed. Good nutritional profile of dhaincha makes it a potential alternative legume in human nutrition. However, the presence of high amount of antinutrients poses a problem in its utilisation for food applications. The present investigation intends to germinate dhaincha seeds at different time-temperature regimes and to evaluate the process of germination to ascertain optimal conditions and improve its potential for utilisation. Experimental approach. Dhaincha seeds were germinated at 24, 28 and 32 °C for 24, 48 and 72 h. Germination characteristics and germination loss, spectral characteristics, technofunctionality, antinutrients, bioactive constituents, antioxidant capacity and mineral element content of germinated dhaincha were evaluated. Optimal balance of technobiofunctionality of germinated dhaincha seeds was validated by principal component analysis. Results and conclusions. Sprout length and germination loss increased with the higher germination temperature and prolonged germination time. Seeds showed similar germination rate at 28 and 32 °C and it was markedly higher than at 24 °C. Germination for 24 h resulted in mild conformational changes in the secondary structure of proteins, whereas germination for 48 and 72 h exhibited major conformational changes in the β-sheets, resulting in the improvement in the hydration and foaming properties. Progression of germination (72 h) caused the decrease of tannin (24.47%), phytic acid (16.38%) and saponin (24.58%) mass fractions, and of trypsin inhibitor (40.33%) and lectin activity (62.50%). Slight decrease of DPPH˙ (3.7%) and ABTS˙+ (18.5%) values was also observed, whereas total flavonoid content (36.14%) and metal chelating activity (26.76%) increased. Total phenolics, FRAP, and reducing power decreased after 24 h, followed by a gradual increase. Zinc extractability increased drastically with germination. Germination at 28 °C for 72 h resulted in higher reduction of antinutrients with optimal retention of antioxidant activity and better functional characteristics, as validated by principal component analysis. Novelty and scientific contribution. Dhaincha is an unknown crop in Europe, and even in Asia it is predominantly used as green manure and animal feed. This research demonstrated that the intervention in germination can transform dhaincha into a promising crop for food industry. Germinated dhaincha exhibited enhanced technobiofunctionality for utilisation in various food formulations. Pozadina istraživanja. Sesbania (Sesbania aculeata) je krmna leguminoza koja se prvenstveno koristi za zelenu gnojidbu te kao stočna hrana. Zbog dobrih hranjivih svojstava može se koristiti u prehrani kao zamjena mahunarkama. Međutim, visok udjel antinutrijenata ograničava njezinu primjenu u hrani. Stoga je svrha ovoga rada bila ispitati klijanje sjemena sesbanije pri različitoj temperaturi i vremenu, te utvrditi optimalne uvjete klijanja za poboljšanje mogućnosti njezine primjene. Eksperimentalni pristup. Sjemenke sesbanije klijale su pri temperaturama od 24, 28 i 32 °C tijekom 24, 48 i 72 h. Ocijenjeni su sljedeći parametri: značajke klijanja i gubitak pri klijanju, spektralne značajke, tehnološka funkcionalnost, maseni udjeli antinutrijenata i biološki aktivnih spojeva, antioksidacijski kapacitet i maseni udjeli mineralnih tvari u isklijalom sjemenu. Analizom osnovnih komponenata pronađen je optimalan omjer tehnološko-funkcionalnih svojstava isklijalih sjemenki. Rezultati i zaključci. Pri višim temperaturama povećali su se dužina izdanka i gubitak pri klijanju. Pri temperaturama od 28 i 32 °C brzina se klijanja nije bitno razlikovala, ali je bila brža nego pri 24 °C. Nakon 24 h klijanja došlo je do manjih konformacijskih promjena sekundarne strukture proteina, dok su nakon 48 i 72 h bile vidljive bitne promjene u rasporedu atoma u β-nabranoj ploči, što je poboljšalo svojstvo upijanja vlage brašna dobivenog mljevenjem isklijalih sjemenki sesbanije te pjenjenje suspenzije brašna. Produljenjem vremena klijanja (72 h) smanjili su se maseni udjeli tanina (24,47 %), fitinske kiseline (16,38 %) i saponina (24,58 %), te aktivnosti inhibitora tripsina (40,33 %) i lecitina (62,50 %). Opažen je i blagi pad vrijednosti DPPH˙ (3,7 %) i ABTS˙+ (18,5 %), dok su se udjel ukupnih flavonoida (36,14 %) i aktivnost keliranja metala (26,76 %) povećali. Udjel ukupnih fenola, FRAP vrijednost i reducirajuća snaga smanjili su se u prvih 24 sata, a nakon toga su se postepeno povećavali. Analizom je osnovnih komponenata potvrđeno da je tijekom 72 h klijanja pri 28 °C uklonjeno više antinutrijenata, a zadržani su optimalna antioksidacijska aktivnost i bolje funkcionalne značajke isklijalog sjemena. Novina i znanstveni doprinos. Sesbania je manje poznat usjev u Europi, a čak se i u Aziji pretežno koristi za zelenu gnojidbu te kao stočna hrana. Ovo je istraživanje pokazalo da se podešavanjem uvjeta klijanja sesbanije može dobiti namirnica prikladna za uporabu u prehrambenoj industriji. Isklijale sjemenke imale su poboljšana tehnološka i biološka svojstva, primjerena za dobivanje različitih prehrambenih proizvoda. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 1334-2606 1330-9862 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e28509f8289a3813d5a65859fb284442 https://hrcak.srce.hr/file/379870 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....e28509f8289a3813d5a65859fb284442 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 13342606 13309862 |
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