Changes in carbohydrate and nitrogenous components and amylase activities during germination of grain amaranth |
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| Authors: | Theymoli Balasubramanian S Sadasivam |
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| Institution: | (1) Department of Biochemistry, Tamil Nadu Agricultural University, Coimbatore, 641003 Tamil Nadu, India |
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| Abstract: | Grain amaranth (Amaranthus hypochondriacus), Yercaud local variety, was soaked overnight and germinated for 192 h taking the soaked grains as the zero time (0 h) sample. The changes in the activities of  - and  -amylases, starch, sugar, protein and lysine contents during germination are reported. Activity of -amylase was high in the 0 h soaked grains, while -amylase activity was high in 72 h germinated grains. The joint action of the amylases resulted in a decrease of starch content from 0 to 192 h in germinated grains and an increase in total sugars during the initial period of germination.Protein nitrogen was found to decrease from 48 h to 192 h accompanied by an increase in free amino acid and non-protein nitrogen contents. Total lysine content was found to be increased by 31% in 24 h germinated grain amaranth. Protein fractionation of raw, soaked and 24 h germinated grain amaranth showed that the distribution of different types of proteins varied during germination of the grains. An increase of water soluble protein content was noticed in 24 h germinated grains. |
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| Keywords: | grain amaranth germination  - and  gif" alt="agr" align="BASELINE" BORDER="0">- and  -amylases" target="_blank">gif" alt="beta" align="MIDDLE" BORDER="0">-amylases lysine protein fractions |
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