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Effect of germination on oats and oat protein

Author:
Wu, Y.V.
Source:
Cereal chemistry 1983 v.60 no.6 pp. 418
ISSN:
0009-0352
Subject:
Avena sativa, oats, seed germination, sprouting, amino acid composition, lysine, nitrogen content, albumins, globulins, prolamins, nonprotein nitrogen, oat protein, fractionation
Abstract:
Lysine content of germinated oats increased after 8 days from 4.4 to 5.3 g/16 g N. Increases in nonprotein N, albumin and residue N (all rich in lysine) and decreases in globulin and prolamin (poor in lysine) accompanied sprouting. The percent N in oats germinated for 3 days or longer was greater than that in the initial grain as a result of dry matter loss in the grain during germination, but the absolute amount of N/kernel was decreased.
Agid:
26034
Handle:
10113/26034