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<p>In this study, yellow peas, green lentils, and red lentils were germinated for up to 72&#xa0;h. The germinated seeds were milled into flour and analyzed for compositional and functional changes, including α-amylase activity, water and oil holding capacity, foaming and emulsifying properties, protein solubility, in vitro protein and starch digestibility, and pasting properties. Overall, germination of pulses had significant impacts on the composition and several functional properties of the flours. The protein content and α-amylase activity increased and the water holding capacity was improved. Germination decreased protein solubility in pea but not in lentils. Germination did not affect the foaming properties or oil holding capacity of the three pulses. The lentil flours from germinated seeds were much lower in pasting viscosity, temperature, and time, while for pea, germination did not have as large of an impact on pasting properties. Germination had minor effects on the nutritional properties of the flours with reduced in-vitro protein digestibility corrected amino acid score (IV-PDCAAS) in lentils and changes in starch digesting properties, mainly in red lentils. The in-vitro protein digestibility (IVPD) was not modified through germination.</p>

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Effect of germination on the physicochemical, functional, and nutritional properties of yellow peas, red lentils, and green lentils

  • 期刊论文

  • 发表日期：

    2026年2月13日

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  • Ana Qureshi,
  • Andrea K. Stone,
  • Dai Shi,
  • James D. House,
  • Michael T. Nickerson,
  • Takuji Tanaka

摘要

In this study, yellow peas, green lentils, and red lentils were germinated for up to 72 h. The germinated seeds were milled into flour and analyzed for compositional and functional changes, including α-amylase activity, water and oil holding capacity, foaming and emulsifying properties, protein solubility, in vitro protein and starch digestibility, and pasting properties. Overall, germination of pulses had significant impacts on the composition and several functional properties of the flours. The protein content and α-amylase activity increased and the water holding capacity was improved. Germination decreased protein solubility in pea but not in lentils. Germination did not affect the foaming properties or oil holding capacity of the three pulses. The lentil flours from germinated seeds were much lower in pasting viscosity, temperature, and time, while for pea, germination did not have as large of an impact on pasting properties. Germination had minor effects on the nutritional properties of the flours with reduced in-vitro protein digestibility corrected amino acid score (IV-PDCAAS) in lentils and changes in starch digesting properties, mainly in red lentils. The in-vitro protein digestibility (IVPD) was not modified through germination.