UMR IATE, Univ Montpellier, INRAE, Institut-Agro Montpellier, F-34060 Montpellier, France.
UMR IATE, Univ Montpellier, INRAE, Institut-Agro Montpellier, F-34060 Montpellier, France.
Food Chem. 2024 May 1;439:138084. doi: 10.1016/j.foodchem.2023.138084. Epub 2023 Dec 1.
In this work, we examined the impact of sorghum gain germination on kafirins solubility and digestibility. Two genotypes differing in their proteins and tannins contents were germinated under controlled conditions up to radicle emergence. Biochemical, physicochemical, and in vitro digestibility tests were applied on the germinated grains. Microscopic examination of grains endosperm revealed that germination resulted in pitted starch granules and protein matrix slackening. Apart cystine and the amount of free thiol groups which increased significantly, the overall amino acids composition remained rather unchanged, just as the kafirins solubility and size distribution. In contrast germination was demonstrated to improved significantly the in vitro protein digestibility, even after cooking and especially for the genotype poor in tannin. Without inducing major physicochemical changes, germination enhanced kafirins susceptibility to gastrointestinal proteases. Germination may be a way to improve the nutritional value of sorghum.
在这项工作中，我们研究了高粱发芽对高粱醇溶蛋白溶解性和消化率的影响。两种基因型的蛋白质和单宁含量不同，在控制条件下发芽至胚根出现。对发芽谷物进行了生化、物理化学和体外消化率测试。对谷物胚乳的显微镜检查表明，发芽导致凹陷的淀粉颗粒和蛋白质基质松弛。除了半胱氨酸和游离巯基的数量显著增加外，整体氨基酸组成几乎没有变化，就像高粱醇溶蛋白的溶解性和大小分布一样。相比之下，发芽显著提高了体外蛋白质消化率，即使在烹饪后也是如此，尤其是对于单宁含量低的基因型。发芽没有引起主要的物理化学变化，但增强了高粱醇溶蛋白对胃肠道蛋白酶的敏感性。发芽可能是提高高粱营养价值的一种方法。
