Changes in carbohydrate and nitrogenous components and amylase activities during germination of grain amaranth.
Grain amaranth (Amaranthus hypochondriacus), Yercaud local variety, was soaked overnight and germinated for 192 h taking the soaked grains as the zero time (0 h) sample. The changes in the activities of alpha- and beta-amylases, starch, sugar, protein and lysine contents during germination are reported. Activity of alpha-amylase was high in the 0 h soaked grains, while beta-amylase activity was high in 72 h germinated grains. The joint action of the amylases resulted in a decrease of starch content from 0 to 192 h in germinated grains and an increase in total sugars during the initial period of germination. Protein nitrogen was found to decrease from 48 h to 192 h accompanied by an increase in free amino acid and non-protein nitrogen contents. Total lysine content was found to be increased by 31% in 24 h germinated grain amaranth. Protein fractionation of raw, soaked and 24 h germinated grain amaranth showed that the distribution of different types of proteins varied during germination of the grains. An increase of water soluble protein content was noticed in 24 h germinated grains.
Balasubramanian
T
T
Department of Biochemistry, Tamil Nadu Agricultural University, India.
Sadasivam
S
S
D027721:Amaranthus; D000596:Amino Acids / Q000032:analysis; D000681:Amylases / Q000378:metabolism*; D002241:Carbohydrates / Q000032:analysis*; D002523:Edible Grain / Q000032:analysis*; D005511:Food Handling; D008239:Lysine / Q000032:analysis; D019684:Magnoliopsida / Q000032:analysis*; D009584:Nitrogen / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis; D013213:Starch / Q000032:analysis; D000516:alpha-Amylases / Q000378:metabolism
D000596:Amino Acids; D002241:Carbohydrates; D010940:Plant Proteins; D013213:Starch; D000681:Amylases; D000516:alpha-Amylases; D008239:Lysine; D009584:Nitrogen