The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Institucional da UFMG |
| Texto Completo: | http://hdl.handle.net/1843/40834 |
Resumo: | FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais |
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2022-04-06T19:33:25Z2022-04-06T19:33:25Z2020-011171810.1016/j.lwt.2019.1085990023-6438http://hdl.handle.net/1843/40834FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisChanges 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.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSLWT - Food Science and TechnologySojaSoybean BRS 257Protein solubilityPlant-based milkBiofunctional activitySproutThe germination of soybeans increases the water-soluble components and could generate innovations in soy-based foodsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.sciencedirect.com/science/article/pii/S0023643819309417Dayla Badann BuenoSinézio Inácio da Silva JúniorAline Beatriz Seriani ChiarottoTaila Martins CardosoJoão Alves NetoGuilherme Coelho Lopes dos ReisMaria Beatriz de Abreu GlóriaOlga Luisa Tavanoapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/40834/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALThe germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods.pdfThe germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods.pdfapplication/pdf4466607https://repositorio.ufmg.br/bitstream/1843/40834/2/The%20germination%20of%20soybeans%20increases%20the%20water-soluble%20components%20and%20could%20generate%20innovations%20in%20soy-based%20foods.pdf7a008a885a79138c743e9983843a167cMD521843/408342022-04-12 18:43:46.713oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-04-12T21:43:46Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
| dc.title.pt_BR.fl_str_mv |
The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods |
| title |
The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods |
| spellingShingle |
The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods Dayla Badann Bueno Soybean BRS 257 Protein solubility Plant-based milk Biofunctional activity Sprout Soja |
| title_short |
The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods |
| title_full |
The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods |
| title_fullStr |
The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods |
| title_full_unstemmed |
The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods |
| title_sort |
The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods |
| author |
Dayla Badann Bueno |
| author_facet |
Dayla Badann Bueno Sinézio Inácio da Silva Júnior Aline Beatriz Seriani Chiarotto Taila Martins Cardoso João Alves Neto Guilherme Coelho Lopes dos Reis Maria Beatriz de Abreu Glória Olga Luisa Tavano |
| author_role |
author |
| author2 |
Sinézio Inácio da Silva Júnior Aline Beatriz Seriani Chiarotto Taila Martins Cardoso João Alves Neto Guilherme Coelho Lopes dos Reis Maria Beatriz de Abreu Glória Olga Luisa Tavano |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Dayla Badann Bueno Sinézio Inácio da Silva Júnior Aline Beatriz Seriani Chiarotto Taila Martins Cardoso João Alves Neto Guilherme Coelho Lopes dos Reis Maria Beatriz de Abreu Glória Olga Luisa Tavano |
| dc.subject.por.fl_str_mv |
Soybean BRS 257 Protein solubility Plant-based milk Biofunctional activity Sprout |
| topic |
Soybean BRS 257 Protein solubility Plant-based milk Biofunctional activity Sprout Soja |
| dc.subject.other.pt_BR.fl_str_mv |
Soja |
| description |
FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais |
| publishDate |
2020 |
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2020-01 |
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2022-04-06T19:33:25Z |
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2022-04-06T19:33:25Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
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publishedVersion |
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http://hdl.handle.net/1843/40834 |
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10.1016/j.lwt.2019.108599 |
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0023-6438 |
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10.1016/j.lwt.2019.108599 0023-6438 |
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http://hdl.handle.net/1843/40834 |
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eng |
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LWT - Food Science and Technology |
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openAccess |
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Universidade Federal de Minas Gerais |
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UFMG |
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Brasil |
| dc.publisher.department.fl_str_mv |
FAR - DEPARTAMENTO DE ALIMENTOS FAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS |
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Universidade Federal de Minas Gerais |
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