Effect of chickpea (Cicer arietinum L.) germination on the major globulin content and in vitro digestibility

Food Science and Technology (Campinas)

Guilherme Vanucchi Portari¹  Olga Luisa Tavano¹  Maraiza A. Da Silva¹  Valdir Augusto Neves¹ 

[1] ,UNESP Faculdade de Ciências Farmacêuticas Departamento de Alimentos e NutriçãoAraraquara S.P

关键词: chickpea germination;    protein fractions;    major globulin;    protease activity;    in vitro digestibility;    germinação;    frações protéicas;    globulina majoritária;    atividade proteolítica;    digestibilidade in vitro;   

DOI  :  10.1590/S0101-20612005000400029

来源: SciELO

【 摘 要 】

Chickpea seed germination was carried out over a period of 6 days. Little variation in the nitrogen and total globulin content was observed. The major globulin (11 S type) showed higher variation after the 4th day of germination. The elution behaviour and distribution of the isolated major globulin fraction on Sepharose CL-6B chromatography showed little modification at the end of germination. On SDS-PAGE the peak eluted from Sepharose CL-6B showed changes in protein bands between 20 and 30 kDa and above 60 kDa, indicating protein degradation during the period. Proteolytic activity was detected in the albumin fraction of the seeds, which increased up to the fourth and then decreased up to the sixth day, when isolated chickpea total globulin and casein were used as substrates. Chickpea flour, isolated albumin and total globulin fractions did not show an increase for in vitro digestibility; however, the isolated major globulin was more susceptible to hydrolysis after germination.

【 授权许可】

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