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EFFECTS OF GERMINATION ON COTTONSEED PROTEIN
Author(s) -
CUNNINGHAM S. D.,
CATER C. M.,
MATTIL K. F.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb09745.x
Subject(s) - germination , cottonseed , ammonia , chemistry , amino acid , food science , agronomy , biology , biochemistry
Mechanically dehulled glandless cottonseeds were germinated for up to 5 days in moist paper towels in a seed germinator. Samples were lyophilized and subjected to proximate analyses. The dry matter content decreases with germination time, while seed moisture increases from 6% to 65%. There is a threefold increase in free fatty acids. Gel electrophoresis of the germinated seed protein on acrylamide revealed five major banding areas. The clearly defined bands on day 0 become very diffuse by day 5. On day 2, a new brand appears and remains through day 5. Amino acid analyses of the germinated seeds reveal a substantial increase in ammonia and aspartate while arginine and glutamate decrease with germination time. Protein solubility data indicated that while TCA soluble protein increases with germination time, nonprotein nitrogen remains constant. Ultracentrifuge data revealed no apparent difference in relative concentration of the 2S, 7S or 12S peaks at different germination times.