Relationship between Protein Digestibility and the Proteolysis of Legume Proteins during Seed Germination.

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

SUBMITTER: Bera I 

PROVIDER: S-EPMC10096060 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature