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Protease digestion of the meals of ungerminated and germinated soya beans
Author(s) -
Wassef Elham A,
H Palmer Godfrey,
Poxton Michael G
Publication year - 1988
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.2740440302
Subject(s) - germination , protease , seedling , digestion (alchemy) , papain , trypsin , food science , meal , biology , proteases , soya bean , chemistry , enzyme , biochemistry , botany , chromatography
Proteolytic activities of papain and trypsin on soya meal were increased after the meals were defatted or prepared from germinated soya beans or digested for long periods. Germination and seedling growth of soya beans were accelerated by impaction, soaking in water and growth at a temperature of 30 o C. Seedling growth repressed the inhibitors of the protease activities in the cotyledons and induced the development of high levels of α‐amino nitrogen. Scanning electron microscopy confirmed that protein bodies were degraded extensively during seedling growth of soya beans, whereas lipid degradation was restricted. The undegraded cell walls of the cotyledons may also limit protease digestion of soya meal in vitro.