Functional assessment and subunit constitution of lentil (Lens culinaris) proteins during germination
2009
Bamdad, F. (Isfahan Univ. of Technology (Iran). Dept. of Food Science and Technology) | Dokhani, S. (Isfahan Univ. of Technology (Iran). Dept. of Food Science and Technology) | Keramat, J. (Isfahan Univ. of Technology (Iran). Dept. of Food Science and Technology)
Germination is of major importance in improving nutritional attributes of legumes for human consumption. In this study, we attempted to investigate the effect of germination on globulin subunits and functional properties of lentil proteins. Germination caused a notable decrease in protein content and significant increase in non-protein nitrogen. Results from gel electrophoresis showed that proteolytic cleavage occurred in acidic subunit of legumin and the largest subunit of vicilin in early stages of germination. Germinated lentil proteins had improved solubility and water and fat adsorption properties. Foaming capacity of germinated lentil proteins was higher than that of non-germinated seeds, while the foam stability decreased progressively. These improved functional properties make germinated lentil proteins a useful product to be used in food formulations in order to enhance their quality.
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