Abstract The aim of this research was to evaluate the influence of germination in Lupinus angustifolius L. seeds on protein profile, functional properties (FP), protein digestibility, phytic acid concentration and trypsin inhibitory activity, the latter due to its influence on protein digestibility. The germination was development at 26 ºC for 2-7 days. The ungerminated sample showed a protein content of 24.06% that was increased at 3 days of germination. Electrophoretic profile showed that the germination time generates a reduction in the intensity of the bands with molecular weight of 40, 50, 97 and 116 kDa, corresponding to the β and γ-conglutin subunits. At day 7 of germination, the water and oil absorption capacities increased by 146 and 95.23% respectively. The emulsion and foam capacities also increased by 94.04 and 36.24%, respectively. The swelling capacity was reduced by 51.44%. The protein digestibility remained unchanged after germination due to the presence compounds as phytic acid and trypsin inhibitors activity. Three days of germination in Lupinus angustifolius are necessary to observe changes in the FP. Germinated Lupinus angustifolius flours can have multiple applications in the development of food. Germination time will depend specifically on the application, since the FP change with the germination time.

Abstract Introduction: In recent years the brewing industry has shown great growth, which makes it necessary to generate knowledge about the use of new varieties of barley produced in Mexico. Objective: To evaluate the potential of Doña Josefa barley to brew gourmet-type beer with different flavor notes according to the type of malt. Methodology: Five malts were prepared: Pilsen, Vienna, Melano, Café and Chocolate. Their diastatic power, concentration of total and reducing sugars and content of β-glucans were analyzed. Subsequently, Pilsen was mixed with each of the other malts to obtain beer worts, from which different craft beers were brewed and later physically evaluated and compared sensorially with commercial beers. Results: Pilsen malt had the highest concentration of total sugars (67.09 g·100 g-1 malt) and Melano the lowest (24 g·100 g-1 malt). Vienna malt had the lowest diastatic power. The beers showed an alcohol content between 4 and 7 %, associated with the pH trend. Sensorially, only the Café and Chocolate beers were accepted by consumers. Study limitations: Only one type of fermentation (lager) and one strain of yeast were used. Originality: Doña Josefa barley is a new variety that has greater resistance to disease and is slightly larger than those currently used to produce beer. Conclusions: The malting provided suitable conditions for making different brewing malts from the Doña Josefa barley. The malts had total and reducing sugar values appropriate for brewing beers. Chocolate beer had the same level of acceptance as a commercial beer.

Resumen Introducción: En los últimos años la industria cervecera ha presentado gran crecimiento, lo que hace necesario generar conocimiento sobre el uso de nuevas variedades de cebadas producidas en México. Objetivo: Evaluar el potencial de la cebada Doña Josefa para elaborar cerveza tipo gourmet con notas diferentes de sabor de acuerdo con el tipo de malta. Metodología: Se elaboraron cinco maltas: Pilsen, Viena, Melano, Café y Chocolate, se analizó su poder diastásico, su concentración de azúcares reductores, totales y β-glucanos. Posteriormente, se mezcló la Pilsen con cada una de las otras maltas para obtener mostos cerveceros, a partir de los cuales se elaboraron distintas cervezas artesanales; estas se evaluaron físicamente y se compararon sensorialmente con cervezas comerciales. Resultados: La malta Pilsen presentó la concentración de azúcares totales más alta (67.09 g·100 g-1 de malta), y la Melano la más baja (24 g·100 g-1 de malta). Por su parte, la malta Viena tuvo el menor poder diastásico. Las cervezas mostraron un contenido alcohólico entre 4 y 7 %, asociado a la tendencia de pH. Sensorialmente, solo las cervezas Café y Chocolate tuvieron aceptación por los consumidores. Limitaciones del estudio: Solo se usó un tipo de fermentación (lager) y una cepa de levadura. Originalidad: La cebada Doña Josefa es una variedad nueva que presenta mayor resistencia a enfermedades y es ligeramente más grande que las usadas actualmente para producir cerveza. Conclusiones: El malteado permitió tener condiciones adecuadas para elaborar distintas maltas cerveceras a partir de la cebada Doña Josefa. Las maltas presentaron valores de azúcares totales y reductores adecuados para elaborar cervezas. La cerveza Chocolate tuvo el mismo nivel de aceptación que una cerveza comercial.