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Changes in digestibility of proteins from chickpeas (Cicer arietinum L.) germinated in presence of selenium and antioxidant capacity of hydrolysates

Author:
Serrano-Sandoval, Sayra N., Guardado-Félix, Daniela, Gutiérrez-Uribe, Janet A.
Source:
Food chemistry 2019 v.285 pp. 290-295
ISSN:
0308-8146
Subject:
Cicer arietinum, albumins, antioxidant activity, chickpeas, digestibility, germination, globulins, glutelins, hydrolysates, protein content, protein hydrolysates, seeds, selenium, soaking, sodium selenite, vicilin
Abstract:
Germination in the presence of selenium (Se) is an alternative to increase the healthy properties of seeds. This study aimed to compare the Se accumulation in different protein fractions from germinated chickpea (Cicer arietinum L.) and the effect on digestibility and cellular antioxidant activity (CAA) of protein hydrolysates. Chickpeas were germinated during four days after soaking with sodium selenite (0, 1, or 2 mg/100 g seeds). Total protein (TP) and glutelin (Glu), albumin (Alb) and globulin (Glo) fractions were digested and ultrafiltrated through a 10 kDa membrane. Se accumulated in the order of Glu > Alb > Glo. Ultrafiltrated Glu hydrolysate of four days germinated chickpeas treated with 2 mg Na2SeO3/100 g increased CAA (51.47%), demonstrating the potential health benefits of selenization. The intensity of vicilin bands (34–37 kDa) increased from the second to the fourth day compared with the control samples. Glo digestibility was higher in selenized chickpea sprouts.
Agid:
6299579