The effect of germination on antioxidant and nutritional parameters of protein isolates from grass pea (Lathyrus sativus) seeds.

摘要

This study investigated the antioxidative activity and nutritional properties of protein isolates obtained from grass pea seedlings as compared with soaked and raw seeds. A 2% extract from 5-day-old seedlings showed the highest total antioxidative activity (25%) and the ability to chelate Fe2+ (2.35 mg/g DM) as compared with other isolates. Protein isolates from grass pea seeds demonatrated on average, a total protein content of 89%, 87% in vitro protein bioavailability and approx. 5574 TIU/g (DM) (trypsin inhibitor activity), and did not contain the neurotoxin beta-ODAP. Germination of seeds for 5 days considerably improved the in vitro bioavailability of isolates, by 12%, and profiles of S amino acids by 42%, in comparison with isolates obtained from the raw seeds. Results suggest that isolates from 5-day-old grass pea seedlings have the best antioxidant properties and improved nutritional parameters (as compared with raw seeds), which make them worthy of being considered as a potential food additive.