Changes Of Nutritional Composition And Starch Physicochemical Properties And Correlation Study During Kidney Bean Germination

Kidney beans are widely used because of their excellent source of protein, essential aminoacids, vitamins, mineral element, with ability to improve human immunity, enhance the ability ofresistance and effect on the development of tumor cells and so on. Despite the kidney beans haveabundant nutritional, but their products suffer from limited acceptance due to some adversecharacteristic of plant-based foods, such as nutritional imbalance and some adverse to the bodyof nutrients, etc. With germination increased the enzyme activity and catalytic enzymaticreactions promote the biological transformation, the nutrition structure, physical and chemicalproperties were changed accordingly. Depending on lengths and periods of kidney beansgerminated, the contents changed of nutritional composition during kidney bean germinationwere investigated. The study of changes in nutritional composition and physicochemicalproperties was determinate and analyzed by methods of Kjeldahl method, Soxhlet extraction,Inductively Coupled Plasma Mass Spectrometry, Scanning Electron Microscope, FastViscometer (RVA) and Differential Scanning Calorimetry (DSC). The results are showed asfollowsThe results showed that the contents of protein, fat, starch, reducing sugar, mineral elements,vitamin C have been significantly changed compared with non-germinated kidney bean (p<0.05).As germination progressed, the soluble protein and total free amino acid contents of kidney beanincreased first then decreased, and the soluble protein contents increased by36.78%when thelength is2.01-2.50cm; the reducing sugar and vitamin C contents was increased rapidly,increased respectively by212.45%and243.66%when the length is more than3.51cm; the fatand starch contents was decreased rapidly, with a rapid decrease of33.29%and19.12%respectively, when the length is over3.51cm. Germination of kidney bean is an effective processfor achieving desirable changes in nutritional value and nutritional characteristics.Study was investigated on the physicochemical properties of the kidney bean starch. Theamylose content increased first, and then decreased during germination; the solubility, rate ofbleeding, pasting temperature, setback decrease after the increase; the expansion degree,transparency, breakdown increased after the first down. With the coagulation sink rate decreased,peak viscosity decreased, In the rheological curve, at strains higher, dispersions incurred in a decrease of Gˊ. the viscous modulus presents an overshoot for strains in the medium range..The digestibity was increased with germination, the rapid digestible starch (RDS) and the slowdigestible starch(SDS) were increased by19.81%,29.47%respectively, resistant starch (RS) waslowered by19.62%. Physical and chemical properties changed with germination, it was effect onfood processing and quality. Compared with non-germinated kidney bean starch. There issignificant correlation between most properties after correlation analysis was carried out on theexperiment results.Different degrees of change were taken on the physical and chemical properties of starch anddigestibility of starches was increased during germination of the kidney bean. These treatmentsmay be provided theoretical foundation for the further research, development, production andprocessing of the health snack food benefits of germinated food.