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Effect of Germination on Trypsin Inhibitor and Hemagglutinating Activities in Phaseolus vulgaris
Author(s) -
NIELSEN S. S.,
LIENER I. E.
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.tb10239.x
Subject(s) - phaseolus , germination , cotyledon , trypsin inhibitor , trypsin , biology , chemistry , botany , food science , enzyme , biochemistry
Measurements of trypsin inhibitor and hemagglutinating activities were made daily during a 10‐day period of the germination of Phaseolus vulgaris. When these results were expressed on the basis of dry weight or protein, trypsin inhibitor activity did not begin to decrease until the ninth day. Hemagglutinating activity decreased gradually and by the tenth day had reached less than 10% of the original activity. Expression of the data on a per cotyledon basis revealed a much earlier and greater reduction in both of these activities. The in vitro digestibility of the protein did not undergo any significant change through the 10 days of germination.