Chemical and nutritional changes in soybean during germination

doi:10.1016/0308-8146(87)90113-0

Food Chemistry

Volume 23, Issue 4, 1987, Pages 257-275

https://doi.org/10.1016/0308-8146(87)90113-0 Get rights and content

Abstract

Germination of soybeans for 6 days depressed the trypsin inhibitor activity by 32%. Oil content, acid value, iodine value and total unsaturated fatty acids of soybean oil decreased while peroxide value and total saturated fatty acids pronouncedly increased. Percentage of palmitic and linoleic fatty acids were highly affected during germination. Analysis of the hydrocarbon and sterol classes revealed n-tricosane and β-sitosterol to be, respectively, the major components. Marked changes in both hydrocarbon and sterol constituents occurred upon germination. Different periods of soybean germination increased non-protein nitrogen and decreased reducing sugars. However, total ash content decreased due to soaking; thereafter it was constant for the rest of the germination period. Different amino acid components increased due to germination when compared with their content in dry seeds. The protein solubility of germinated soybean was higher in H₂O, 5% NaCl and 0·02m NaOH than it was in ungerminated seeds. Water and oil absorption, emulsification and foaming capacities of soybean were increased after germination. A marked improvement in digestibility by pepsin was noticed while tryptic digestibility was still low (38%). PAGE patterns showed drastic changes in both low and high molecular weight protein fractions due to germination.

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Chemical and nutritional changes in soybean during germination

Abstract

J. Lipid Res.

Food Chem.

Arch. Biochem. Biophys.

In vitro digestibility, chemical and functional properties of apricot kernel protein

Food Chem.

Preparation of methyl esters of long chain fatty acids

J. Amer. Oil Chem. Soc.

Official methods of analysis

Extraction of non-protein nitrogen from oil seed meals with different solvents

Cer. Chem.

A manual of paper chromatography and paper electrophoresis

Germination and nitrogenous constituents of pea seeds (Pisum sativum)

J. Food Sci.

Germinated seed for human consumption

J. Fd. Sci.

Changes in trypsin inhibitory activity in some soybean varieties during maturation and germination

J. Food Sci.

Disc electrophoresis 2-Method and application to human serum proteins

Anals. N.Y. Acd. Sci.

Colorimetric method for determination of sugars and related substances

Anal. Chem.

Changes in stachyose, raffinose, sucrose and monosaccharides during germination of soybeans

Crop Sci.

Sprouting of seeds and nutrient composition of seeds and sprouts

J. Food Sci.

Triglyceride elution by gas chromatography

J. Amer. Oil Chem. Society

The amino acid make up of Egyptian sesame meal

Changes in carbohydrate contents of germinating soybean seeds

Crop Sci.