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KMID : 0380619860180020163
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 2 p.163 ~ p.167
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Changes of Protein Pattern of Mungbean Seeds , Phaseolus aureus During Germination
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Abstract
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During the germination of mungbean seeds, the changes of water contents, total and soluble proteins, and electrophoretic pattern of the soluble proteins were examined. The moisture content of a dry mungbean was 12.7%, which was greatly increased after the soaking. Along to the germination period, the moisture content of the mungbean sprouts was gradually increased up to 90.7%. The contents of total and soluble proteins were sharply decreased after the soaking of the mungbean and decreased gradually during the germination. PAGE of the soluble proteins showed two broad bands and three sharp bands. During the germination, two broad bands were weadened but other bands were relatively stable. SDS-PAGE showed ly discrete bands and during the germination, the most of the bands were thinned or disappeared. But some of the protein bands mere stable until the end of germination.
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