Study on the effects of soaking and germination on certain properties of red beans (Vigna angularis)
Vol. 134 No. 3C (2025), Original Article
Vol. 134 No. 3C (2025)

Study on the effects of soaking and germination on certain properties of red beans (Vigna angularis)

Original Article
https://doi.org/10.26459/hueunijard.v134i3C.8018
Published 2025-10-01
Phan Thi Be
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
Do Thi Bich Thuy
Duy Tan University, 254 Nguyen Van Linh St., Da Nang, Vietnam
Vo Van Quoc Bao
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
Nguyen Van Duc
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
Nguyen Van Hoai Linh
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
Dao Le Minh Tuan
University of Agriculture and Forestry, Hue University, 102 Phung Hung St., Hue, Vietnam
Nguyen Van Phuong
University of Science and Technology of Hanoi, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet St., Hanoi, Vietnam
PDF (Vietnamese)

Keywords

amylase
cellulase
germination
protease
Vigna angularis amylase
cellulase
nảy mầm
protease
Vigna angularis

Abstract

Germination is an effective bioprocess for improving the nutritional value of seeds. This study evaluated the effects of soaking time and temperature on germination rate, and the effects of germination conditions on enzyme activities in adzuki beans (Vigna angularis). Amylase and cellulase activities were determined using the 3,5-dinitrosalicylic acid (DNS) assay at 540 nm, and protease activity by the Folin–Ciocalteu method at 750 nm. Free amino acids and sugars were analyzed by GC–MS following trimethylsilylation (TMS). Soaking at 35 °C for 6 h yielded the highest germination rate (97.13%). Germination at 25 °C for 36 h produced peak hydrolytic enzyme activities. Under these germination conditions, several amino acids increased markedly—L-glutamic acid (278.95%), L-alanine (242.71%), L-valine (504.88%), L-threonine (437.63%), and 4-aminobutanoic acid (75.58%)—whereas glycine decreased by 27.85% compared with raw seeds. After germination, new free amino acids appeared (L-leucine, L-isoleucine, L-proline, serine, L-aspartic acid, and phenylalanine). Total soluble sugars decreased in germinated seeds relative to raw seeds, while glucose, fructose, and D-psicose increased. These findings provide a basis for developing germinated adzuki bean products with enhanced nutritional value.

https://doi.org/10.26459/hueunijard.v134i3C.8018
PDF (Vietnamese)

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