Potential uses of sprouted pea seeds with separated sprouts in food production

Abstract

In the process of sprout formation, a seed undergoes a number of biochemical transformations, forming intermediate metabolites of macromolecules that offer biological activity, higher solubility and bioavailability, which are attractive for use in various food processing applications. The purpose of the study was to evaluate the properties of the product that remains following the separation of sprouts from sprouted pea seeds, as well as investigating the possibility of its use in food production. As the objects of the study, data on the germination time,content, structure and depth of proteolysis of legumin pea protein were considered on the example of Temp, Sofia, and Spartak varieties. The composition of the decomposition products of legumin following the separation of the sprout is mainly determined by the decomposition products of the protein edges. According to the calculated dependence based on the structural characteristics of the legumin protein and the direction of its proteolysis, a sprout formation time equal to 98 hours was determined, which corresponds to the experimental data (96 hours). The product obtained from sprouted pea seeds following the separation of sprouts differs significantly in protein and peptide content from flour obtained from ripe peas. This is due not only to the hydrolysis of starch, but also to the step-by-step hydrolysis of protein, which leads to an increase in the content of short-chain peptides, increasing the solubility of the protein component of the flour, but also requiring appropriate correction of their concentration when used as additives to various food products, especially in terms of liquid consistency.