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Changes in Selected Biochemical Components, In Vitro Protein Digestibility and Amino Acids in Two Bean Cultivars During Germination
Author(s) -
CHANG K.C.,
HARROLD R.L.
Publication year - 1988
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.1365-2621.1988.tb08955.x
Subject(s) - germination , trypsin , proteolysis , trypsin inhibitor , amino acid , storage protein , biochemistry , in vitro , lectin , cultivar , biology , food science , chemistry , botany , enzyme , gene
This study investigates changes in lectin and trypsin inhibitor activity, SDS‐PAGE peptide pattern, in vitro protein digestibility and amino acid composition during germination of two dry bean cultivars. Lectin activity in navy beans was reduced. Significant amounts of trypsin inhibitor activity in both navy and pinto beans remained after germination for 6 days. Glycopeptides, with molecular mass ranging from 25,000 to 27,000 daltons, from partial proteolysis of the major storage proteins were resistant to a multienzyme system. In vitro protein digestibility and amino acid composition were only slightly altered. Germination did not improve protein nutritional quality of dry beans.