Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein

被引：78

作者：

Di, Yan ^{[1
]}

Li, Xiang ^{[1
]}

Chang, Xiaowen ^{[1
]}

Gu, Ruijuan ^{[1
]}

Duan, Xiang ^{[1
]}

Liu, Fuguo ^{[1
]}

Liu, Xuebo ^{[1
]}

Wang, Yutang ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Food Sci & Engn, 28 Xi Nong Rd, Yangling 712100, Shaanxi, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2022年 / 154卷

基金：

中国国家自然科学基金;

关键词：

Sesame protein; Germination; Functional properties; In vitro protein digestibility; HEAT-MOISTURE TREATMENT; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANT ACTIVITY; SEED; QUALITY; STARCH; ACID; PHYTOCHEMICALS; FLOUR;

D O I：

10.1016/j.lwt.2021.112651

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To enhance the functional properties and utilization of sesame protein, the impact of different germination treatments (0 d, 2 d, and 4 d) on the structural and functional properties of sesame protein was investigated in this study. The results showed that germination significantly increased the content of free sulfhydryl groups and the surface hydrophobicity of sesame protein, indicating that the protein molecular structure was unfolded. The high molecular weight protein bands gradually disappeared, and the secondary structure of the sesame protein was changed after germination. Moreover, germination led to changes in the foaming and emulsifying properties of sesame protein. The in vitro protein digestibility and solubility of sesame protein were also increased after germination. These results suggested that germination treatment can improve the structural and functional properties of sesame protein and can be used as an effective approach to enhance the nutritional properties and processing value of plant seed protein.

引用

页数：9

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