Chickpea seed proteins: modification during germination.

Ganesh, Kumar and Venkataraman, L. V. (1978) Chickpea seed proteins: modification during germination. Phytochemistry, 17 (4). 605-609, 30 ref..

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Abstract

Changes in the proteins of chickpea during a 12-day germination period are reported using techniques of gel filtration, DEAE-cellulose chromatography, polyacrylamide gel (PAG) electrophoresis and ultracentrifugation. In the ultracentrifuge, the total proteins of dormant seeds resolve into 3 components which have the sedimentation coeff. of 2.2 S, 6.9 S and 10.3 S resp. On germination, the presence of fractions of lower sedimentation coeff. indicates possible degradation of these components; in the early stages, the degradation rate of the 7 S fraction is higher, while the 10 S fraction is broken down faster in the later stages. Gel filtration experiments indicate the possibility of degradation of high polymer into intermediary products. Increase in the relative mobility of protein components on PAG and elution constant on DEAE-cellulose chromatographs indicates an increase in the net negative charge of the protein fractions. The accumulation of subunits of the proteins is negligible during the germination period.

Item Type:	Article
Uncontrolled Keywords:	GERMINATION-; chick-peas, proteins changes during germination of; LEGUMES-; PROTEINS-VEGETABLE
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Jun 2011 09:53
Last Modified:	28 Dec 2011 09:44
URI:	http://ir.cftri.res.in/id/eprint/3447

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