The transformation of complex proteins into what substance improves protein quality and utilization in sprouted whole wheat?

Answer

Free amino acids

A significant advantage cited regarding the digestibility and quality of proteins in sprouted grains relates to the enzymatic breakdown occurring during germination. As the seed prepares for growth, enzymes begin converting stored macromolecules into simpler, usable forms. For proteins, this means the long, complex protein molecules begin to be converted into their fundamental building blocks: free amino acids. An analysis performed on sprouted whole wheat specifically shows an increase in these free amino acids. This elevation in simpler amino acids suggests an improvement in overall protein quality because these smaller units are readily available for the human body to absorb and utilize immediately, making the protein more efficient without requiring extensive pre-digestion by the human system.

The transformation of complex proteins into what substance improves protein quality and utilization in sprouted whole wheat?

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