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

Detalhes bibliográficos
Autor(a) principal: Portari,Guilherme Vanucchi
Data de Publicação: 2005
Outros Autores: Tavano,Olga Luisa, Silva,Maraiza A. da, Neves,Valdir Augusto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000400029
Resumo: 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.
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spelling Effect of chickpea (Cicer arietinum L.) germination on the major globulin content and in vitro digestibilitychickpea germinationprotein fractionsmajor globulinprotease activityin vitro digestibilityChickpea 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2005-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000400029Food Science and Technology v.25 n.4 2005reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612005000400029info:eu-repo/semantics/openAccessPortari,Guilherme VanucchiTavano,Olga LuisaSilva,Maraiza A. daNeves,Valdir Augustoeng2006-02-14T00:00:00Zoai:scielo:S0101-20612005000400029Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2006-02-14T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of chickpea (Cicer arietinum L.) germination on the major globulin content and in vitro digestibility
title Effect of chickpea (Cicer arietinum L.) germination on the major globulin content and in vitro digestibility
spellingShingle Effect of chickpea (Cicer arietinum L.) germination on the major globulin content and in vitro digestibility
Portari,Guilherme Vanucchi
chickpea germination
protein fractions
major globulin
protease activity
in vitro digestibility
title_short Effect of chickpea (Cicer arietinum L.) germination on the major globulin content and in vitro digestibility
title_full Effect of chickpea (Cicer arietinum L.) germination on the major globulin content and in vitro digestibility
title_fullStr Effect of chickpea (Cicer arietinum L.) germination on the major globulin content and in vitro digestibility
title_full_unstemmed Effect of chickpea (Cicer arietinum L.) germination on the major globulin content and in vitro digestibility
title_sort Effect of chickpea (Cicer arietinum L.) germination on the major globulin content and in vitro digestibility
author Portari,Guilherme Vanucchi
author_facet Portari,Guilherme Vanucchi
Tavano,Olga Luisa
Silva,Maraiza A. da
Neves,Valdir Augusto
author_role author
author2 Tavano,Olga Luisa
Silva,Maraiza A. da
Neves,Valdir Augusto
author2_role author
author
author
dc.contributor.author.fl_str_mv Portari,Guilherme Vanucchi
Tavano,Olga Luisa
Silva,Maraiza A. da
Neves,Valdir Augusto
dc.subject.por.fl_str_mv chickpea germination
protein fractions
major globulin
protease activity
in vitro digestibility
topic chickpea germination
protein fractions
major globulin
protease activity
in vitro digestibility
description 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.
publishDate 2005
dc.date.none.fl_str_mv 2005-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000400029
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000400029
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612005000400029
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.25 n.4 2005
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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