Changes in Protease Activity and Proteins in Naked Oats (<i>Avena nuda</i> L.) during Germination

Authors

  • Liang-Liang Zhang
  • Jian-Guo Xu

Keywords:

Naked oat, Protein, Protease activity, Germination

Abstract

Changes in protease activity, the content and composition of proteins were investigated during germination of naked oats. Compared with raw groats, an increase in protease activity from oat groats was continuously observed, and it increased by 252% and reached the maximum at stage G60; the crude protein and prolamin increased basically in the content, and they increased by 10.35%, 18.33% at the end of germination respectively; while the levels of albumin, globulin, glutelin, soluble and insoluble protein first increased and then decreased during germination. The protease activity correlated highly with the content of different protein fractions but globulin during germination.

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Published

2015-04-14

How to Cite

Zhang, L.-L., & Xu, J.-G. (2015). Changes in Protease Activity and Proteins in Naked Oats (<i>Avena nuda</i> L.) during Germination. Asian Journal of Agriculture and Food Sciences, 3(2). Retrieved from https://www.ajouronline.com/index.php/AJAFS/article/view/2415

Issue

Vol. 3 No. 2 (2015): April 2015

Section

Articles

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