Germinación: un método de bioproceso que incrementa la calidad nutricional,biológica y funcional de harinas de leguminosas

Palabras clave: Germinación, Leguminosas, Calidad nutricional, Propiedades funcionales

Resumen

La germinación de semillas de leguminosas es una técnica eficaz, rápida y económica que permite mejorar la calidad nutricional de las harinas obtenidas a partir de las mismas, se ha demostrado un aumento en la concentración de nutrientes, como proteínas, fibra y vitaminas. También se ha evidenciado una disminución de compuestos anti nutricionales como ácido fítico, lectinas, saponinas, alcaloides entre otros. Además, se ha reportado una mejora en la funcionalidad biológica, debido a la generación de péptidos de bajo peso molecular, con efecto antioxidante, antiinflatorio, antidiabético, antiadipogénico, antimicrobiano e incluso anticancerígeno. De la misma forma se mejoran propiedades tecnofuncionales de las harinas (absorción de agua y aceite, propiedades de emulsificación y formación de espuma, densidad aparente etc.) lo que las convierte en un ingrediente de interés para la industria alimentaria, potencializando su aplicación en el desarrollo de alimentos funcionales con beneficios a la salud humana.

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Publicado
2021-12-12
Cómo citar
Muñoz-Llandes, C. B., Guzmán-Ortiz, F. A., González Olivares, L. G., Palma-Rodríguez, H. M., Román-Gutiérrez, A. D., & Castro-Rosas, J. (2021). Germinación: un método de bioproceso que incrementa la calidad nutricional,biológica y funcional de harinas de leguminosas. Pädi Boletín Científico De Ciencias Básicas E Ingenierías Del ICBI, 9(Especial2), 119-122. https://doi.org/10.29057/icbi.v9iEspecial2.7971

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