Department of Biochemistry, Faculty of Agriculture, Cairo University, Giza, Cairo, Egypt.
PLoS One. 2012;7(2):e31154. doi: 10.1371/journal.pone.0031154. Epub 2012 Feb 3.
The changes in crude protein, free amino acids, amino acid composition, protein solubility, protein fractionation and protein digestibility after germination of sorghum were investigated. Sorghum varieties (Dorado, Shandaweel-6, Giza-15) were soaked for 20 h followed by germination for 72 h; the results revealed that crude protein and free amino acids in raw sorghum varieties ranged from 10.62 to 12.46% and 0.66 to 1.03 mg/g, respectively. Shandaweel-6 was the highest variety in crude protein and free amino acids content. After germination, crude protein was decreased and free amino acids were increased. There was an increase in content of valine and phenylalanine amino acids after germination. On the other hand, there was a decrease in most of amino acids after germination. After germination protein solubility was significantly increased. Regarding protein fractions, there was an increase in albumin, globulin and kafirin proteins and a decrease in cross linked kafirin and cross linked glutelin after germination.
研究了高粱发芽后粗蛋白、游离氨基酸、氨基酸组成、蛋白质溶解度、蛋白质分级和蛋白质消化率的变化。将高粱品种（Dorado、Shandaweel-6、Giza-15）浸泡 20 小时，然后发芽 72 小时；结果表明，生高粱品种的粗蛋白和游离氨基酸含量分别为 10.62%至 12.46%和 0.66 毫克/克至 1.03 毫克/克。Shandaweel-6 是粗蛋白和游离氨基酸含量最高的品种。发芽后，粗蛋白减少，游离氨基酸增加。缬氨酸和苯丙氨酸氨基酸的含量增加。另一方面，大多数氨基酸在发芽后减少。发芽后蛋白质溶解度显著增加。关于蛋白质分级，白蛋白、球蛋白和醇溶蛋白增加，交联醇溶蛋白和交联谷蛋白减少。
