EFFECT OF GERMINATION ON MAIN PHYSIOLOGY AND BIOCHEMISTRY METABOLISM OF SORGHUM SEEDS

被引：0

作者：

Yang, Runqiang ^{[1
]}

Wang, Peng ^{[1
]}

Elbaloula, Maha F. ^{[1
,2
]}

Gu, Zhenxin ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

[2] Sudan Univ Sci & Technol Bahri Shambat, Coll Agr Studies, Dept Food Sci & Technol, Khartoum 13314, Sudan

来源：

BIOSCIENCE JOURNAL | 2016年 / 32卷 / 02期

关键词：

Sorghum; Germination; Physiology and biochemistry; Gamma-aminobutyric acid; Tannin; AMINOBUTYRIC-ACID ACCUMULATION; POLYPHENOLS; CULTIVARS; AFRICA; STARCH; TANNIN; L;

D O I：

暂无

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The main physiology and biochemistry metabolism including amino acids composition and gamma-aminobutyric acid (GABA) content of sorghum during 3-day germination period was investigated. Respiratory rate increased during germination. Protease activity, free amino acid and reducing sugar content increased with germination time. While moisture, protein, fat and starch content decreased, significantly. Meanwhile, amino acid composition redistributed and the relative content of essential amino acids increased except for leucine and valine. In addition, some nonessential amino acids content such as proline, glycine and histidine was largely enhanced by germination. GABA content increased about 3 folds after germination. Furthermore, combining tannin (the main antinutritional factor) was converted to be free and solvable. These results greatly suggest that germinated sorghum could be a functional food rich in GABA and other health-promoting nutrients.

引用

页码：378 / 383

页数：6

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