Effect of seed germination periods on protein profile, enzymatic activity, and chemical composition of some fenugreek : (Trigonella foenum-graecum L) Types
Other Title(s)
تأثير فترات الإنبات على صورة البروتين و النشاط الإنزيمي و التركيب الكيميائي لبعض أصناف بذور الحلبة
Joint Authors
Muhammad, Mahmud Abd al-Hakim
Ismail, al-Sayyid Aii
Siraj al-Din, Muhammad Fikri
Source
Journal of the Saudi Society for Food and Nutrition
Issue
Vol. 10, Issue 1-2 (30 Apr. 2015), pp.19-33, 15 p.
Publisher
King Sa'od University The Saudi Society for Food and Nutrition
Publication Date
2015-04-30
Country of Publication
Saudi Arabia
No. of Pages
15
Main Subjects
Abstract EN
Fenugreek seeds (Trigonella foenum-graecum) have a high medicinal and nutritional value.
The germination of leguminous seeds could reduce the bitter taste and improve their nutritional quality.
These improvements would provide further benefits in its use as an ingredient in food applications.
This study aimed to investigate the effects of soaking and different germination periods on chemical composition and nutritional values of three types of fenugreek seeds.
Moisture, protein, fat, and ash content of dry fenugreek seeds varied significantly among three different types of fenugreek.
Saudi Arabian seeds had higher amounts of globulin than did the other two types.
SDS-PAGE showed minor differences in the protein profile between Egyptian fenugreek and the other two types.
High molecular weight of main protein bands were decreased during germination process, in the same time, the moderate and low molecular weight bands were increased.
The soluble globulin and albumin proteins content were decreased while, glutenin content was increased.
The Egyptian type had the highest percentage of the proteinase activity, free fatty acids and the soluble carbohydrates after 48 h of germination whereas; the Saudi Arabian type had the highest amount of reducing sugars.
The reducing sugar and soluble carbohydrates in Saudi Arabian type increased by 6.5- to 7-fold and 12.5-fold, respectively, after 48h of germination.
American Psychological Association (APA)
Ismail, al-Sayyid Aii& Siraj al-Din, Muhammad Fikri& Muhammad, Mahmud Abd al-Hakim. 2015. Effect of seed germination periods on protein profile, enzymatic activity, and chemical composition of some fenugreek : (Trigonella foenum-graecum L) Types. Journal of the Saudi Society for Food and Nutrition،Vol. 10, no. 1-2, pp.19-33.
https://search.emarefa.net/detail/BIM-706571
Modern Language Association (MLA)
Ismail, al-Sayyid Aii…[et al.]. Effect of seed germination periods on protein profile, enzymatic activity, and chemical composition of some fenugreek : (Trigonella foenum-graecum L) Types. Journal of the Saudi Society for Food and Nutrition Vol. 10, no. 1-2 (Apr. 2015), pp.19-33.
https://search.emarefa.net/detail/BIM-706571
American Medical Association (AMA)
Ismail, al-Sayyid Aii& Siraj al-Din, Muhammad Fikri& Muhammad, Mahmud Abd al-Hakim. Effect of seed germination periods on protein profile, enzymatic activity, and chemical composition of some fenugreek : (Trigonella foenum-graecum L) Types. Journal of the Saudi Society for Food and Nutrition. 2015. Vol. 10, no. 1-2, pp.19-33.
https://search.emarefa.net/detail/BIM-706571
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 29-32
Record ID
BIM-706571