Abstract
Abstract: Germination is an environmentally friendly and convenient approach to enhancing the biochemical potential of food plant raw materials. The nutritional value of raw materials and the functional properties of protein contained therein can be significantly improved by activatying the inherent enzyme system. Bioactivation not only increases the amount of water-soluble protein fractions, but also promotes accumulation of free amino and fatty acids and easily soluble reducing sugars. We used flax seeds as a source of essential polyunsaturated fatty acids, dietary fibres, complete protein, polypeptides and lignans to support the most important physiological functions of the human body. The aim was to study the dynamics of macronutrients in the process of short-term germination of flax seeds by chemical and spectroscopic methods. Flax seeds were germinated in laboratory conditions in special trays at a temperature of 18–20 ºС for 5 days with periodic moistening. Visual changes occurring in flax seeds at all stages of short-term germination are demonstrated. The periodicity of changes in the main macronutrients of flax seeds is shown. It is concluded that, during the studied period of germination, the principal hydrolytic decomposition of seed storage proteins was incomplete, leading to a permanent decrease, first of all, in the content of proteins and protein nitrogen. Based on the changes in the lipid content and acid number, the intensity of the peaks associated with functional groups in the lipid region, in particular, the band at 1748 cm-1 assigned to stretching vibrations of C=Ogroups of fatty acids, no degradation of storage lipids at an early stage of germination was assumed. The accumulation of soluble substances during the studied germination period is demonstrated, including watersoluble protein compounds, as well as water-soluble polysaccharides and products of their hydrolytic degradation. Sprouted flax seeds are a valuable ingredient for producing healthy foods.
Highlights
Visual changes occurring in flax seeds at all stages of short-term germination are demonstrated
Based on the changes in the lipid content and acid number, the intensity of the peaks associated with functional groups in the lipid region, in particular, the band at 1748 cm-1 assigned to stretching vibrations of C=Ogroups of fatty acids, no degradation of storage lipids at an early stage of germination was assumed
Sprouted flax seeds are a valuable ingredient for producing healthy foods
Summary
Резюме: Проращивание является экологичным и доступным способом для максимальной реализации биохимического потенциала растительного пищевого сырья. В качестве сырья использовали семена льна как источник эссенциальных полиненасыщенных жирных кислот, пищевых волокон, полноценного белка, полипептидов и лигнанов, которые поддерживают важнейшие физиологические функции организма человека. Цель работы состояла в исследовании динамики макронутриентов в процессе кратковременного проращивания семян льна химическими и спектроскопическими методами. Проращивание семян льна проводили в лабораторных условиях в специальных поддонах при температуре 18–20 oС. Происходящие с семенами льна на всех стадиях кратковременного проращивания. На основании изменения содержания липидов и кислотного числа, интенсивности пиков функциональных групп в области липидов, в частности полосы 1748 см-1 валентных колебаний С=О-групп жирных кислот, предположено отсутствие расщепления запасных липидов на раннем этапе проращивания. Пророщенные семена льна являются ценным ингредиентом для создания продуктов здорового питания. Динамика макронутриентов в процессе кратковременного проращивания семян льна.
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