Proteases in germinating finger millet (Eleusine coracana) seeds

Vidyavathi, U.; Shivaraj, B.; Pattabiraman, T. N.

doi:10.1007/bf02716604

Cited by 10 publications

(4 citation statements)

References 13 publications

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“…Because of that, germination has been known as a natural pre-digestion step. Vidyavathi et al (1983) showed that the protease activity in finger millet increased with germination time, maximized on the third day, and decreased afterward. They reported that protease inhibitors disappeared during the germination process.…”

Section: Resultsmentioning

confidence: 99%

“…1, 2 and 3). Based on the literature, due to the loss of seeds' dry matter and decrease in process efficiency, the germination duration in the present study was restricted up to 48 h (Mbithi-Mwikya et al 2000b;Vidyavathi et al 1983). In addition, the temperature range was chosen close to room temperature to avoid the increased cost due to heating requirements.…”

Section: Statistical Design and Analysismentioning

confidence: 99%

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Malting process optimization for protein digestibility enhancement in finger millet grain

Hejazi

Orsat

2016

J Food Sci Technol

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Finger millet (Eleusine coracana) is a nutritious, gluten-free, and drought resistant cereal containing high amounts of protein, carbohydrate, and minerals. However, bio-availability of these nutrients is restricted due to the presence of an excessive level of anti-nutrient components, mainly phytic acid, tannin, and oxalate. It has been shown that a well-designed malting/germination process can significantly reduce these anti-nutrients and consequently enhance the nutrient availability. In the present study, the effects of two important germination factors, duration and temperature, on the enhancement of in-vitro protein digestibility of finger millet were thoroughly investigated and optimized. Based on a central composite design, the grains were germinated for 24, 36, and 48 h at 22, 26, and 30 °C. For all factor combinations, protein, peptide, phytic acid, tannin, and oxalate contents were evaluated and digestibility was assessed. It was shown that during the malting/germinating process, both temperature and duration factors significantly influenced the investigated quantities. Germination of finger millet for 48 h at 30 °C increased protein digestibility from 74 % (for native grain) up to 91 %. Besides, it notably decreased phytic acid, tannin, and oxalate contents by 45 %, 46 %, and 29 %, respectively. Linear correlations between protein digestibility and these anti-nutrients were observed.

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Section: Resultsmentioning

confidence: 99%

Section: Statistical Design and Analysismentioning

confidence: 99%

Malting process optimization for protein digestibility enhancement in finger millet grain

Hejazi

Orsat

2016

J Food Sci Technol

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“…Vidyavathi et a1. 2 provided direct evidence for this concept by demonstrating the inactivation of the purified finger millet inhibitor by thiol and acid proteases of germinated finger millet seedlings. However, it has been reported that in some seeds, protease inhibitory activity increased during germination indicating synthesis of new protease inhibitor^.^.^ Earlier studies in this laboratory on the purified inhibitor from dormant echinocloa seeds have shown conclusively that both antitryptic and antichymotryptic activities reside in the same proteinlo and that the antichymotryptic activity was not due to any specific chymotrypsin inhibitor.…”

Section: Introductionmentioning

confidence: 94%

Protease inhibitors in germinating echinocloa (Echinocloa fruneutacea) seeds: Changes in protease inhibitory activities during germination

Udupa

Pattabiraman

1987

J Sci Food Agric

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Antitryptic activity in echinocloa seedlings disappeared completely by the seventh day during germination, whereas antichymotryptic activity remained at a level comparable with that of the dormant seeds. Purified trypsinlchymotrypsin inhibitor from dormant echinocloa seeds was used as a substrate to study the nature of proteases arising during germination. A carboxyl protease localized in the root portion of the seedlings was responsible for the inactivation of the seed inhibitor with reference to the loss of antitryptic activity] and a thiol protease diminished its antichymotryptic activity in vitro. The shoot portion of the seedlings contained both antichymotryptic activity and antitryptic activity. The root extract preferentially destroyed the antitrypfic activity of the shoot extract. The data suggest that the trypsinlchymotrypsin inhibitor of echinocloa seed is inactivated and mobilized during plant growth and that a new inhibitor appears in the shoot portion of the plant during growth. seed protease inhibitor] new inhibitors in plant shoots.

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“…Morex. It was reported to be not involved in storage degradation (Debora Fontanini and Berne L. Jones, 2002).The proteases isolated from germinating finger millet were stable at pH 5 ( Vidyavathi et al, 1983).…”

Section: Introductionmentioning

confidence: 99%

Isolation, Partial Purification and Characterization of Alkaline Serine Protease From Seeds of Cucumis Melo Var Agrestis

Devi¹,

Hemalatha²

2014

IJRET

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The present study shows the isolation, partial purification and characterization of alkaline protease from the seeds of Cucumis melo var agrestis, by a four step purification process. Its molecular weight was estimated to be 54KDa. Enzyme showed maximum activity at p H 9.0 and optimum temperature at40 o Cwith casein as substrate. The enzyme exhibited homogeneity as attested by a single protein band on both native PAGE and SDS PAGE. It is a monomeric enzyme and nonglycoprotein in nature. The k m value of enzyme for casein as determined by double reciprocal plot was 2.5 mg/ml. It was strongly inhibited by PMSF but not by EDTA.The results indicate that the alkaline protease is a serine protease, similar to cucumisin from sarcocarp of melon fruit.

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Proteases in germinating finger millet (Eleusine coracana) seeds

Cited by 10 publications

References 13 publications

Malting process optimization for protein digestibility enhancement in finger millet grain

Malting process optimization for protein digestibility enhancement in finger millet grain

Protease inhibitors in germinating echinocloa (Echinocloa fruneutacea) seeds: Changes in protease inhibitory activities during germination

Isolation, Partial Purification and Characterization of Alkaline Serine Protease From Seeds of Cucumis Melo Var Agrestis

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