Effects of germination conditions on peptides accumulation in soybean (Glycine max L. Merr.)

Y. Zou; X. Hou

doi:10.1556/066.2017.46.3.10

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Acta Alimentaria

Volume/Issue:: Volume 46: Issue 3

Effects of germination conditions on peptides accumulation in soybean (Glycine max L. Merr.)

Authors:

Y. Zou

Y. Zou College of Life Science, Dalian Nationalities University, Liaohexi Road 18, 116600 Dalian. China

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X. Hou

X. Hou College of Life Science, Dalian Nationalities University, Liaohexi Road 18, 116600 Dalian. China

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Pages:: 346–354

Online Publication Date:: Sep 2017

Publication Date:: 01 Sep 2017

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/066.2017.46.3.10

Keywords:: soybeans; germination conditions; peptides; accumulation

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High levels of peptides can accumulate in tissues of legumes during germination. In this study, effects of germination conditions (pH, temperature, and time) on protease activity and peptides accumulation in soybean were investigated. The desirable level scope of parameters was used to further optimise germination conditions for peptides accumulation using response surface methodology. Results showed that protease activity and peptides yield were significantly influenced by pH, temperature, and time (P<0.05). The optimal pH, temperature, and time for protease activity were 5, 25 °C, and 6 days, respectively. Meanwhile, the optimal pH, temperature, and time for peptides content were 5, 30 °C, and 5 days, respectively. Box–Behnken design indicated the following optimal germination conditions: pH 4.8, temperature 29 °C, and time 5 days. Under these conditions, the highest peptides content (14.46 mg g^–1 FW) in germinated soybean was obtained. The present study indicates that germinated soybean can be a valuable component of peptides-enriched foods.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)