Giami S Y, Chibor B S, Edebiri K E, Achinewhu S C
Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria.
Plant Foods Hum Nutr. 1999;53(4):333-42. doi: 10.1023/a:1008049712256.
The effect of 7 days of germination on levels of nitrogenous and other nutrition related parameters, protein fractions and in vitro protein digestibility of fluted pumpkin (Telfairia occidentalis) seed was studied. The non-protein nitrogen gradually increased and the protein nitrogen content decreased during germination. Albumin and globulin fractions were found to be the major seed proteins of fluted pumpkin seeds, constituting about 58.6% of the total protein of the ungerminated (raw) seeds. The protein fractions, albumin and glutelin, were observed to increase by 61.5% and 57.0%, respectively, while a 54.6% decrease was noted in the prolamine fraction. The globulin fraction increased at the beginning of germination but decreased at the end. Germination significantly (p< or =0.05) increased the crude protein, nitrogen solubility and in vitro protein digestibility but decreased the fat, phytic acid and polyphenol contents of the seeds.
研究了7天发芽对非洲油瓜（Telfairia occidentalis）种子含氮及其他营养相关参数、蛋白质组分和体外蛋白质消化率的影响。发芽过程中，非蛋白氮逐渐增加，蛋白氮含量下降。白蛋白和球蛋白组分是非洲油瓜种子的主要种子蛋白，占未发芽（生）种子总蛋白的约58.6%。观察到蛋白质组分白蛋白和谷蛋白分别增加了61.5%和57.0%，而醇溶蛋白组分下降了54.6%。球蛋白组分在发芽初期增加，但在末期下降。发芽显著（p≤0.05）提高了种子的粗蛋白、氮溶解度和体外蛋白质消化率，但降低了种子的脂肪、植酸和多酚含量。
