ReviewMolecules (Basel, Switzerland)2023
Relationship between Protein Digestibility and the Proteolysis of Legume Proteins during Seed Germination.
Review in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed, 51 citations in OpenAlex.
- Impact of Intercropped Legume Flours on the Nutritional and Textural Attributes of Wheat Cakes: A Sustainable Approach to Enhanced Nutrition.Foods (Basel, Switzerland) · 2026Article
- Germination-Induced Variations in Proximate Composition, Phytochemical Profile and Antioxidant Activities of White Sesame Seeds: A Green Approach for Nutritional Modification.Biotech (Basel (Switzerland)) · 2026Article
- Germinated legumes for improving nutritional and technological quality of fortified cakes, with further enhancement using phospholipase and SSL.NPJ science of food · 2026Article
- Accelerating the coagulation of germinated soymilk by glucono-δ-lactone using different physical treatments and quality assessment of separated soybean whey.Food chemistry: X · 2026Article
- Expression analysis of phosphatase III-B subfamily in common bean reveals two storage proteins highly expressed during seed formation and germination.Physiology and molecular biology of plants : an international journal of functional plant biology · 2026Article
- Fruit Nutritional Composition and Seed Reserve Mobilization as Tools for Phenotypic Selection inFoods (Basel, Switzerland) · 2026Article
- QTL mapping for hundred-seed weight in soybean using high-density SLAF-seq technology.BMC plant biology · 2025Article
- Comparative Study on Structural, Functional, and Biological Properties of Enzymatic Protein Hydrolysates from Different Legumes Native to Vietnam.Applied biochemistry and biotechnology · 2025Article
- Comparison of low pressure cold plasma and chemical elicitors as two approaches for enrichment of lentil sprouts with bioactive compounds.Scientific reports · 2025Article
- Exploring Germination to Unlock the Nutritional Potential of Sorghum (Molecules (Basel, Switzerland) · 2025Article
- Effects of Germination on the Nutritional Profile of Five Distinct Pea Varieties.Molecules (Basel, Switzerland) · 2025Article
- A review on sustainable non-thermal approaches for pea protein: Pre-treatment, extraction, modification, and applications.Food chemistry: X · 2025Article
- Article
- Study on Effect of Germination on Flavonoid Content and Nutritional Value of Different Varieties of Chickpeas.Foods (Basel, Switzerland) · 2025Article
- Article
- The Effect of Different Processing Methods on Metabolite Profiles by Comparative Metabolomics in Kernels and Sprouted Seeds of Foxtail Millet.Foods (Basel, Switzerland) · 2025Article
- Article
- Optimization of the germination time of proso and foxtail millets to enhance the bioactive properties, antioxidant activity, and enzymatic power and reduce antinutritional factor.Current research in food science · 2025Article
- Comparison of sprouting, airfryer-drying, and airfryer-baking effects on technical, physical, and chemical properties of quinoa flour and quinoa snack.Journal of food science · 2025Article
- A novel multiple plant-based milk alternative containing various preprocessed grains achieves better performance in protein digestibility and free amino acid profile via in vitro gastrointestinal digestion analysis.Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Legume seed protein is an important source of nutrition, but generally it is less digestible than animal protein. Poor protein digestibility in legume seeds and seedlings may partly reflect defenses against herbivores. Protein changes during germination typically increase proteolysis and digestibility, by lowering the levels of anti-nutrient protease inhibitors, activating proteases, and breaking down storage proteins (including allergens). Germinating legume sprouts also show striking increases in free amino acids (especially asparagine), but their roles in host defense or other processes are not known. While the net effect of germination is generally to increase the digestibility of legume seed proteins, the extent of improvement in digestibility is species- and strain-dependent. Further research is needed to highlight which changes contribute most to improved digestibility of sprouted seeds. Such knowledge could guide the selection of varieties that are more digestible and also guide the development of food preparations that are more digestible, potentially combining germination with other factors altering digestibility, such as heating and fermentation. Techniques to characterize the shifts in protein make-up, activity and degradation during germination need to draw on traditional analytical approaches, complemented by proteomic and peptidomic analysis of mass spectrometry-identified peptide breakdown products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.