Çimlenmenin Baklagillerin Fonksiyonel Özelliklerine Etkisi

Year 2025, Volume: 1 Issue: 2, 124 - 135, 25.12.2025

Nejla Dagsuyu , Hasim Kelebek

Abstract

Baklagiller, yüksek protein içerikleri, biyoaktif bileşenleri ve fonksiyonel özellikleri sayesinde sürdürülebilir beslenmenin önemli bir bileşenidir. Çimlenme, düşük maliyetli ve çevre dostu bir biyoproses olup, baklagillerde endojen enzimlerin aktivasyonunu tetikleyerek derin biyokimyasal ve fizyolojik değişimlere yol açmaktadır. Bu süreçte depo proteinlerinin hidroliziyle peptitler ve serbest aminoasitler oluşmakta, amilaz aktivitesiyle karbonhidratlar mobilize edilmekte ve fenolik bileşikler ile vitaminlerin biyosentezi artmaktadır. Dolayısıyla çimlenme, protein sindirilebilirliğini iyileştirmekte, aminoasit profillerini değiştirmekte, şeker kompozisyonunu düzenlemekte ve toplam fenolik madde ile antioksidan kapasiteyi artırmaktadır. Ayrıca, enzimatik esmerleşme ve pigment yeniden dağılımına bağlı olarak yapısal ve renk değişiklikleri de meydana gelmektedir. Bu derleme, çimlenmenin baklagillerin besinsel ve fonksiyonel kalitesi üzerindeki etkilerini güncel literatür ışığında kapsamlı biçimde değerlendirmekte; besin öğelerinin biyoyararlanımını artırma ve baklagil bazlı gıdaların sağlık destekleyici özelliklerini güçlendirme potansiyelini vurgulamaktadır. Çimlenmiş baklagiller, fonksiyonel gıda formülasyonları için değerli bir hammadde ve sürdürülebilir gıda sistemlerinin geliştirilmesinde önemli bir araç olarak öne çıkmaktadır.

Keywords

Aminoasit , Antioksidan kapasite , Baklagil , Çimlenme , Fenolik bileşikler , Fonksiyonel özellikler , Protein sindirilebilirliği

Project Number

25103008

Thanks

Bu çalışma Nejla Dağsuyu’nun yüksek lisans tezinden üretilmiş olup, Adana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi Bilimsel Araştırma Koordinasyon Birimi tarafından desteklenmiştir. Proje Numarası: 25103008.

The Effect of Germination on Functional Properties of Legumes

Abstract

Legumes are an essential component of sustainable diets due to their high protein content, bioactive compounds, and functional properties. Germination, a cost-effective and eco-friendly bioprocess, induces profound biochemical and physiological modifications in legumes by activating endogenous enzymes. These changes include the hydrolysis of storage proteins into peptides and free amino acids, the mobilization of carbohydrates through amylase activity, and the enhanced biosynthesis of phenolic compounds and vitamins. Consequently, germination improves protein digestibility, modifies amino acid profiles, alters sugar composition, and increases total phenolic content and antioxidant capacity. In addition, germination induces structural and colour changes related to enzymatic browning and pigment redistribution. This review consolidates current evidence on the influence of germination on the nutritional and functional quality of legumes, highlighting its potential to enhance bioavailability of nutrients and to increase the health-promoting properties of legume-based foods. Germinated legumes therefore represent valuable raw materials for the formulation of functional foods and for advancing sustainable food systems.

Keywords

Amino acids , Antioxidant capacity , Legumes , Germination , Phenolic compounds , Functional properties , Protein digestibility

Project Number

25103008

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