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Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours

文献类型： 外文期刊

作者： Mao, Hongyan 1 ; Yuan, Shuo 2 ; Li, Qin 2 ; Zhao, Xiaoyan 2 ; Zhang, Xiaowei 2 ; Liu, Hongkai 2 ; Yu, Ming 1 ; Wang, Meng 2 ;

作者机构： 1.Xinjiang Acad Agr Sci, Res Inst Grain Crops, Urumqi 830091, Peoples R China

2.Univ Jinan, Culinary Inst, Dept Food Sci & Nutr, Jinan 250022, Shandong, Peoples R China

关键词： Germination; Chickpea; Bioactivity; Protein secondary structures; Functional characteristics; Volatile compounds

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 21 卷

页码：

收录情况： SCI

摘要： 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, beta-sheet and random coils in protein secondary structures increased and beta-turn decreased in YZ-364; alpha-helix, beta-sheet and random coil in Y2-514 and Muying1 decreased, while beta-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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