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The effect of germination on seed trypsin inhibitors in Vicia faba and Cicer arietinum
Author(s) -
Muzquiz Mercedes,
Welham Tracey,
Altares Pilar,
Goyoaga Carmen,
Cuadrado Carmen,
Romero Concepción,
Guillamon Eva,
Domoney Claire
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1695
Subject(s) - germination , vicia faba , trypsin , trypsin inhibitor , biology , dry matter , dry weight , botany , agronomy , chemistry , horticulture , enzyme , biochemistry
Abstract During germination, trypsin inhibitor (TI) content increased relative to total protein and dry weight in cotyledons from two varieties of Vicia faba . These data, together with changes in total protein profiles and amounts, suggest that TI proteins are not hydrolysed in parallel with other seed proteins and dry matter. In contrast, TI content in germinating Cicer arietinum seeds remained constant during the germination period; in this case, however, substantial changes in the total protein profile were not observed. TI isoform analyses indicated that compositional changes occurred during germination in both species. Copyright © 2004 Society of Chemical Industry