Effects of Germination on the Content of Amino Acids and Anti-nutritional Factors of Sorghum Grain

ZHANG Jun; ZHANG Sanshan; YE Dan; YU Mengling; LEI Ji

doi:10.13386/j.issn1002-0306.2021030365

Volume 43 Issue 1

Dec. 2021

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Science and Technology of Food Industry > 2022 > 43(1): 87-92. > DOI: 10.13386/j.issn1002-0306.2021030365

ZHANG Jun, ZHANG Sanshan, YE Dan, et al. Effects of Germination on the Content of Amino Acids and Anti-nutritional Factors of Sorghum Grain[J]. Science and Technology of Food Industry, 2022, 43(1): 87−92. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030365.

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Effects of Germination on the Content of Amino Acids and Anti-nutritional Factors of Sorghum Grain

1.
School of Food and Bioengineering, Xihua University, Chengdu 610039, China
2.
Sichuan Teway Food Group Co., Ltd., Chengdu 610200, China

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Received Date: March 29, 2021
Available Online: November 07, 2021

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Abstract

Abstract

To improve the nutritional quality of sorghum and broaden its application in food industry, white sorghum grain was used as raw material for germination, and the changes of amino acid composition, γ-aminobutyric acid (GABA) content, glutamic acid decarboxylase (GAD) activity, phytase activity, phytic acid and tannin content during sorghum germination were explored. The results showed that with the prolonging of germination time, the total amount of amino acids of sorghum increased significantly, reaching the maximum value of 5.694 g/100 g at 60 h , which increased 28.50%; the content of lysine reached the maximum value of 0.157 g/100 g at 72 h after germination, increased by 21.71%; GAD activity was inhanced, and GABA content was increased, reaching the maximum value of 19.026 mg/100 g at 60 h, which increased nearly 5 times; The phytase activity also increased with the prolonging of germination time, which promoted the degradation of phytic acid, and the phytic acid content decreased from 94.85 mg/100 g to 52.44 mg/100 g, decreased by 44.71%; the tannin content decrease from 1.07% to 0.14%, decreased by 86.92%. In summary, germination can significantly increase the nutritional composition of sorghum and reduce the content of anti-nutritional factors to enhance the nutritional value of sorghum.
- sorghum,
- germination,
- amino acid,
- γ-aminobutyric acid,
- phytic acid,
- tannin

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References

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