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The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods

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dc.creatorDayla Badann Bueno
dc.creatorSinézio Inácio da Silva Júnior
dc.creatorAline Beatriz Seriani Chiarotto
dc.creatorTaila Martins Cardoso
dc.creatorJoão Alves Neto
dc.creatorGuilherme Coelho Lopes dos Reis
dc.creatorMaria Beatriz de Abreu Glória
dc.creatorOlga Luisa Tavano
dc.date.accessioned2022-04-06T19:33:25Z
dc.date.accessioned2025-09-08T22:56:05Z
dc.date.available2022-04-06T19:33:25Z
dc.date.issued2020-01
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.lwt.2019.108599
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/1843/40834
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT - Food Science and Technology
dc.rightsAcesso Aberto
dc.subjectSoja
dc.subject.otherSoybean BRS 257
dc.subject.otherProtein solubility
dc.subject.otherPlant-based milk
dc.subject.otherBiofunctional activity
dc.subject.otherSprout
dc.titleThe germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods
dc.typeArtigo de periódico
local.citation.epage8
local.citation.spage1
local.citation.volume117
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643819309417

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