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Article Dans Une Revue Food Chemistry Année : 2024

Investigating sorghum protein solubility and in vitro digestibility during seed germination

Résumé

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.
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Dates et versions

hal-04355729 , version 1 (20-12-2023)

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Lynda Abdelbost, Joëlle Bonicel, Marie-Hélène Morel, Hamza Mameri. Investigating sorghum protein solubility and in vitro digestibility during seed germination. Food Chemistry, 2024, 439, pp.138084. ⟨10.1016/j.foodchem.2023.138084⟩. ⟨hal-04355729⟩
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