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Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours.
Mao, Hongyan; Yuan, Shuo; Li, Qin; Zhao, Xiaoyan; Zhang, Xiaowei; Liu, Hongkai; Yu, Ming; Wang, Meng.
Afiliación
  • Mao H; Research Institute of Grain Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China.
  • Yuan S; Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, Shandong 250022, China.
  • Li Q; Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, Shandong 250022, China.
  • Zhao X; Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, Shandong 250022, China.
  • Zhang X; Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, Shandong 250022, China.
  • Liu H; Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, Shandong 250022, China.
  • Yu M; Research Institute of Grain Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China.
  • Wang M; Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, Shandong 250022, China.
Food Chem X ; 21: 101195, 2024 Mar 30.
Article en En | MEDLINE | ID: mdl-38406762
ABSTRACT
In this paper, the objective was to evaluated the impact of germination of chickpea cultivars (Muying1, Y2-514 and YZ-364) on the bioactivity, volatiles and functional properties. The results showed that the Vitamin C content of Muying1, Y2-514 and YZ-364 after germination significantly increased (p < 0.05). Moreover, the germination also caused a significant decrease in lower transition temperatures and enthalpy values in chickpea flours (p < 0.05). After germination treatment, ß-sheet and random coils in protein secondary structures increased and ß-turn decreased in YZ-364; α-helix, ß-sheet and random coil in Y2-514 and Muying1 decreased, while ß-turn increased. The germination significantly enhanced the functional properties of three chickpea flours (p < 0.05). It was proved that the germination significantly enhanced the total phenolic and flavonoids content, antioxidant activity and in vitro protein digestibility. The GC-IMS revealed that the germination could affect the contents of volatile compounds of chickpea flours.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos