CHEMICAL CHANGES OF SOYBEANS DURING GERMINATION

HAFEZ, SAEB A.; ISMAEL, SAMER A.; MAHMOUD, MONA H.

doi:10.21608/ejar.2000.322500

CHEMICAL CHANGES OF SOYBEANS DURING GERMINATION

Document Type : Original Article

Authors

¹ Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Dokki, Giza, Egypt

² Biochemistry Department, Faculty of Agriculture, Cairo University, Giza, Egypt

10.21608/ejar.2000.322500

Abstract

In the present study dried and germinated soybean seeds were chemically analyzed and the data obtained for total protein were significantly increased steadly during germination from 37.52% to 41.84, but carbohydrate content were gradually decreased from 25.11% to 18.79%. Trypsin inhibitors and phytic acid were significantly decreased during germination while the protein digestibility was highly increased from 63.83% to 83.51%. Sucrose, galactose, raffinose and stachyose were gradually decreased during germination. The largest molecular weight proteins from 90.5 to 73 KD were present only in mature and 24 hr. germinated soybeans by a percenage of 28.6% and 34.2% of total proteins respectively. Proteins, having moleclar weights from 71 to 96 KD, were gradally decreased from 19.3% in mature seed to 8.89% alter the second day of germination. Many proteins with different moleclar weights (64-62, 47, 41 and 22 KD) were present in all stages.Aspartic acid was the major amino acid in dried soybeans (21% of total amino acids) and germinated seeds.