Vol. 12, Issue 5 (2023)

Author(s):
More Manasi Ajit

Abstract:
Germination is a natural process that occurs when a seed begins to sprout and grow into a plant. During this process, the protein content in the seed undergoes various changes that can impact its functional properties. This paper reviews the current literature on the effect of germination on the functional properties of protein. The functional properties of protein that are affected by germination include solubility, emulsification, foaming, and gelation. Germination has been shown to increase the solubility of protein, which can improve its digestibility and bioavailability. Additionally, germination can improve the emulsification and foaming properties of protein, making it a useful ingredient in food products such as sauces, dressings, and baked goods. Germination can also affect the gelation properties of protein, leading to changes in the texture and mouthfeel of food products. Overall, this paper highlights the potential benefits of germination for improving the functional properties of protein, and suggests areas for future research in this field. These functional properties will be useful to enhance the quality of the food products.