Changes in reserve proteins of cow pea, chick pea and green gram during germination: physico-chemical studies.

Changes in the reserve proteins of (i) cow pea (Vigna sinensis), (ii) chick pea (Cicer arietinum) and (iii) green gram (Phaseolus aureus) during germination for 24-72 h were studied by ultrafiltration and polyacrylamide gel electrophoresis. There was a progressive reduction in protein N as sprouting progressed, values being (for ungerminated and at 72 h respectively), 3.2 and 2.4% in (i), 3.4 and 2.8% in (ii), and 4.1 and 3.3% in (iii). The breakdown of globulins was also noted in all legumes at 72 h.