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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40834
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dc.creatorDayla Badann Buenopt_BR
dc.creatorSinézio Inácio da Silva Júniorpt_BR
dc.creatorAline Beatriz Seriani Chiarottopt_BR
dc.creatorTaila Martins Cardosopt_BR
dc.creatorJoão Alves Netopt_BR
dc.creatorGuilherme Coelho Lopes dos Reispt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.creatorOlga Luisa Tavanopt_BR
dc.date.accessioned2022-04-06T19:33:25Z-
dc.date.available2022-04-06T19:33:25Z-
dc.date.issued2020-01-
dc.citation.volume117pt_BR
dc.citation.spage1pt_BR
dc.citation.epage8pt_BR
dc.identifier.doi10.1016/j.lwt.2019.108599pt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40834-
dc.description.resumoChanges in the aqueous solubility of proteins, amino acids, sugars, and other bioactive compounds of the soybean (BRS 257) were studied after different germination times (0, 8, 32, 56, 80, 104 and 176 h). The germination process clearly changed the solubilization of the components, and even antioxidant activities, in aqueous extracts. Significantly (p < 0.05) the highest protein extraction yield occurred after 80 h of germination. Except for time zero, most of the protein has already been extracted in the first of the 3 extraction cycles performed. A variation in the concentration of amino acid residues was observed throughout germination. A significant increase in digestibility occurred initially at 32 h reaching its maximum with 176 h. After 32 h there was a significant increase in sugar solubility, and the total phenolic and flavonoids concentrations it was 4 and 2.5 times higher than the nongerminated grain extract, respectively. The maximum antioxidant capacity was also reached with 32 h of germination. In general, the germination time of 32 h presented outstanding results but the first changes were already detected after the first 8 h. The data demonstrate the usefulness of germination for innovations in soy-based food production with better nutritional and nutraceutical values.pt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofLWT - Food Science and Technologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectSoybean BRS 257pt_BR
dc.subjectProtein solubilitypt_BR
dc.subjectPlant-based milkpt_BR
dc.subjectBiofunctional activitypt_BR
dc.subjectSproutpt_BR
dc.subject.otherSojapt_BR
dc.titleThe germination of soybeans increases the water-soluble components and could generate innovations in soy-based foodspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643819309417pt_BR
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