Effect of sprouting on amino acids, protein solubility and availability in green and white faba bean (Vicia faba L.)

Abstract

The changes in crude protein, free amino acids, amino acid composition, protein solubility, protein fractionation and protein availability after sprouting of faba bean were investigated. Green and white faba bean were soaked for 20 h followed by germination for 72 h; the results revealed that crude protein and free amino acids in raw faba beans ranged from 8.72 to 10.54% and 0.76 to 1.21 mg/g, respectively. After sprouting, crude protein was decreased and free amino acids were increased. There was an increase in content of valine and phenylalanine amino acids after sprouting. On the other hand, there was a decrease in most of amino acids after sprouting. After sprouting protein solubility was significantly increased. Regarding protein fractions, there was an increase in albumin, globulin, kafirin and glutelin proteins and a decrease in cross linked kafirin and cross linked glutelin after sprouting. © Maxwell Scientific Organization, 2014.