Abstract
As one of the main sources of plant protein, it is important to improve the protein digestibility of legumes. Faced with population growth and increasing environmental pressures, it is essential to find a green approach. Germination meets this requirement, and in the process of natural growth, some enzymes are activated to make dynamic changes in the protein itself; at the same time, other substances (especially anti-nutrient factors) can also be degraded by enzymes or their properties (water solubility, etc.), thereby reducing the binding with protein, and finally improving the protein digestibility of beans under the combined influence of these factors The whole process is low-carbon, environmentally friendly and safe. Therefore, this paper summarizes this process to provide a reference for the subsequent development of soybean functional food, especially the germination of soybean functional food.
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MDPI and ACS Style
Wang, X.; Fan, B.; Li, Y.; Fei, C.; Xiong, Y.; Li, L.; Liu, Y.; Tong, L.; Huang, Y.; Wang, F.
Effect of Germination on the Digestion of Legume Proteins. Foods 2024, 13, 2655.
https://doi.org/10.3390/foods13172655
AMA Style
Wang X, Fan B, Li Y, Fei C, Xiong Y, Li L, Liu Y, Tong L, Huang Y, Wang F.
Effect of Germination on the Digestion of Legume Proteins. Foods. 2024; 13(17):2655.
https://doi.org/10.3390/foods13172655
Chicago/Turabian Style
Wang, Xinrui, Bei Fan, Yang Li, Chengxin Fei, Yangyang Xiong, Lin Li, Yanfang Liu, Litao Tong, Yatao Huang, and Fengzhong Wang.
2024. "Effect of Germination on the Digestion of Legume Proteins" Foods 13, no. 17: 2655.
https://doi.org/10.3390/foods13172655
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