Abstract
The object of this study is sprouted mung bean seeds (Vigna radiata L.) of the “Zhasyl dän” variety, used as a raw material for developing a functional beverage with improved protein quality. The study addresses the limited biological value of plant proteins associated with their amino acid composition Seeds were germinated in distilled water (control) and in a 2% sucrose solution for 24, 48, and 72 hours. Amino acid composition was analyzed using high-performance liquid chromatography (HPLC) with fluorescence detection. Sucrose addition led to a clear increase in amino acid content during germination, with the strongest effect observed after 48 hours. Total amino acid content increased from 21,539 to 26,656 mg/100 g dry weight (+23.8%). The most noticeable changes were found for essential amino acids, including lysine (+20.7%), valine (+23.9%), and branched-chain amino acids (leucine and isoleucine, +26.2%). Glutamic and aspartic acids also increased by about 24%, which may be linked to improved taste characteristics. In general, sucrose influenced metabolic processes and resulted in a 20–25% increase in amino acid content without the use of microbial cultures. The optimal germination time was around 48 hours. These results suggest that controlled germination with carbohydrate addition can be used as a simple approach to improve plant protein quality in functional food products.
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Claims 8
Claim · model-written summary
Sucrose addition during germination increased amino acid content, with the strongest effect after 48 hours.
- Taxon
- Vigna radiata L.
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Vigna radiatae0 - Treatment
- 2% sucrose solutione1
- Outcome
- amino acid contente2
- Direction
- increasee2
- Qualifier
- with the strongest effect observed after 48 hourse2
- Comparator
- distilled water (control)e1
Not reportedValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“sprouted mung bean seeds (Vigna radiata L.) of the “Zhasyl dän” variety”
e1“Seeds were germinated in distilled water (control) and in a 2% sucrose solution for 24, 48, and 72 hours”
e2“Sucrose addition led to a clear increase in amino acid content during germination, with the strongest effect observed after 48 hours”
Claim · model-written summary
Total amino acid content increased by 23.8% in sucrose-treated sprouts relative to the distilled water control.
- Taxon
- Vigna radiata L.Vigna radiatae0
- Treatment
- 2% sucrose solutione1
- Outcome
- Total amino acid contente3
- Direction
- increasede3
- Value
- +23.8%e3
- Comparator
- distilled water (control)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sprouted mung bean seeds (Vigna radiata L.) of the “Zhasyl dän” variety”
e1“Seeds were germinated in distilled water (control) and in a 2% sucrose solution for 24, 48, and 72 hours”
e3“Total amino acid content increased from 21,539 to 26,656 mg/100 g dry weight (+23.8%)”
Claim · model-written summary
Lysine content increased by 20.7% with sucrose addition during germination.
- Taxon
- Vigna radiata L.Vigna radiatae0
- Treatment
- 2% sucrose solutione1
- Outcome
- lysinee4
- Direction
- increaseinferrede4
- Value
- +20.7%e4
- Comparator
- distilled water (control)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sprouted mung bean seeds (Vigna radiata L.) of the “Zhasyl dän” variety”
e1“Seeds were germinated in distilled water (control) and in a 2% sucrose solution for 24, 48, and 72 hours”
e4“The most noticeable changes were found for essential amino acids, including lysine (+20.7%), valine (+23.9%), and branched-chain amino acids (leucine and isoleucine, +26.2%)”
Claim · model-written summary
Valine content increased by 23.9% with sucrose addition during germination.
- Taxon
- Vigna radiata L.Vigna radiatae0
- Treatment
- 2% sucrose solutione1
- Outcome
- valinee4
- Direction
- increaseinferrede4
- Value
- +23.9%e4
- Comparator
- distilled water (control)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sprouted mung bean seeds (Vigna radiata L.) of the “Zhasyl dän” variety”
e1“Seeds were germinated in distilled water (control) and in a 2% sucrose solution for 24, 48, and 72 hours”
e4“The most noticeable changes were found for essential amino acids, including lysine (+20.7%), valine (+23.9%), and branched-chain amino acids (leucine and isoleucine, +26.2%)”
Claim · model-written summary
Branched-chain amino acids (leucine and isoleucine) increased by 26.2% with sucrose addition during germination.
- Taxon
- Vigna radiata L.Vigna radiatae0
- Treatment
- 2% sucrose solutione1
- Outcome
- branched-chain amino acidse4
- Direction
- increaseinferrede4
- Value
- +26.2%e4
- Comparator
- distilled water (control)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sprouted mung bean seeds (Vigna radiata L.) of the “Zhasyl dän” variety”
e1“Seeds were germinated in distilled water (control) and in a 2% sucrose solution for 24, 48, and 72 hours”
e4“The most noticeable changes were found for essential amino acids, including lysine (+20.7%), valine (+23.9%), and branched-chain amino acids (leucine and isoleucine, +26.2%)”
Claim · model-written summary
Glutamic and aspartic acids increased by about 24% with sucrose addition during germination.
- Taxon
- Vigna radiata L.Vigna radiatae0
- Treatment
- 2% sucrose solutione1
- Outcome
- Glutamic and aspartic acidse5
- Direction
- increasede5
- Value
- about 24%e5
- Comparator
- distilled water (control)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sprouted mung bean seeds (Vigna radiata L.) of the “Zhasyl dän” variety”
e1“Seeds were germinated in distilled water (control) and in a 2% sucrose solution for 24, 48, and 72 hours”
e5“Glutamic and aspartic acids also increased by about 24%”
Claim · model-written summary
The optimal germination time for sucrose-supplemented mung bean sprouts was around 48 hours.
- Taxon
- Vigna radiata L.Vigna radiatae0
- Outcome
- optimal germination timee6
- Value
- around 48 hourse6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sprouted mung bean seeds (Vigna radiata L.) of the “Zhasyl dän” variety”
e6“The optimal germination time was around 48 hours”
Claim · model-written summary
Controlled germination with carbohydrate addition can be used as a simple approach to improve plant protein quality in functional food products.
- Taxon
- Vigna radiata L.Vigna radiatae0
- Treatment
- controlled germination with carbohydrate additione7
- Outcome
- plant protein qualitye7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sprouted mung bean seeds (Vigna radiata L.) of the “Zhasyl dän” variety”
e7“controlled germination with carbohydrate addition can be used as a simple approach to improve plant protein quality in functional food products”
The same questions in other papers
sucrose · molecular: metabolites · Vigna radiata (mung bean)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.