Effect of soaking and germination on approximate composition and certain characterize of isolate protein (solubility and degree of hydrolysis) Of mung bean Vigna radiate | ||
| Jornal of Biotechnology Research Center | ||
| Article 1, Volume 8, Issue 4, December 2014, Pages 31-34 | ||
| Authors | ||
| Abdul kadir Hadi Alwan; Sahr Sebeh; Mustafa Farhan Guma | ||
| Abstract | ||
| Four groups of local mung bean Vigna radiate were soaked for 24h. Three of these were germinated for 1, 2 and 3 days at room temperature 23˚Cusing wet cloths between technique while the fourth was depending as a soaking sample in addition to control treatment without soaking. Approximate chemical composition (crud protein, oil, ash, moisture, fibers and carbohydrates) and mung protein isolates (MPI) with its solubility SP and degree of hydrolysis DH, were determined for four dehulling groups besides control sample. Dehulling mung bean DMB flour contained 23.53, 1.83, 3.11, 7.5, 17.14 and 46.89% crud protein, oil, ash, moisture, fibers and carbohydrates, respectively. While the values of MPI, SP, and DH were 12.85, 1.5 and 1.4 % respectively .During germination significantly increasing in (CP) (MPI) and (DH) and the maximum values were 25.29, 15.34 and 2.11%respectively after two days, while maximum value was 9.53% for protein solubility after 3 days of germination. While oil content diminished a little and slight inconstant changes were shown in fibers and rest carbohydrates. | ||
| Keywords | ||
| germination; Mung Bean; isolate protein | ||
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