AI Article Synopsis
- A pilot study focused on developing a new protein food item from imbibed soybeans before germination highlighted the importance of a brief phase after soaking.
- Vitamin C production was noted to begin as early as 16 hours after imbibition, without compromising the quality or taste of the soy protein.
- DNA microarray analysis revealed that key genes related to carbohydrate metabolism were activated before 16 hours, while those linked to environmental responses were suppressed, providing insights for improving soy protein development.
Article Abstract
This was a pilot study carried out to develop a new protein food item from imbibed soybean before germination. It identified the significance of a short stage after imbibition and before germination, and that vitamin C production was activated in as little as 16 h from the start of imbibition, without any influence on the soy protein quality or sensory acceptability, while longer imbibition caused the imbibed soybean to activate its phytophysiological metabolism for germination. DNA microarray analysis indicated that the genes for carbohydrate metabolism were up-regulated prior to 16 h, and that the expression rates of genes responsible for environmental factors were down-regulated. Thereafter, the expression rates of the genes associated with lipid metabolism and secondary metabolite production were changed. This information should contribute to a better understanding of how to develop a new soy protein item in pre-germination before active physiological processes begin.
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| http://dx.doi.org/10.1080/09168451.2014.877822 | DOI Listing |
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