HAFEZ, S., ISMAEL, S., MAHMOUD, M. (2000). CHEMICAL CHANGES OF SOYBEANS DURING GERMINATION. Egyptian Journal of Agricultural Research, 78(2), 795-817. doi: 10.21608/ejar.2000.322500
SAEB A. HAFEZ; SAMER A. ISMAEL; MONA H. MAHMOUD. "CHEMICAL CHANGES OF SOYBEANS DURING GERMINATION". Egyptian Journal of Agricultural Research, 78, 2, 2000, 795-817. doi: 10.21608/ejar.2000.322500
HAFEZ, S., ISMAEL, S., MAHMOUD, M. (2000). 'CHEMICAL CHANGES OF SOYBEANS DURING GERMINATION', Egyptian Journal of Agricultural Research, 78(2), pp. 795-817. doi: 10.21608/ejar.2000.322500
HAFEZ, S., ISMAEL, S., MAHMOUD, M. CHEMICAL CHANGES OF SOYBEANS DURING GERMINATION. Egyptian Journal of Agricultural Research, 2000; 78(2): 795-817. doi: 10.21608/ejar.2000.322500
1Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
2Biochemistry Department, Faculty of Agriculture, Cairo University, Giza, Egypt
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.
View on SCiNiTO
Top