Presented at the 40th Annual Meeting of the Institute of Food Technologists. New Orleans. La., June 8-11. 1980.
CHANGES IN MICROSTRUCTURE, STARCH GRANULES AND SUGARS OF GERMINATING BROAD BEANS
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 45, Issue 6, pages 1652–1657, September 1980
How to Cite
EL-SHIMI, N. M., LUH, B. S. and SHEHATA, A. E.-T. (1980), CHANGES IN MICROSTRUCTURE, STARCH GRANULES AND SUGARS OF GERMINATING BROAD BEANS. Journal of Food Science, 45: 1652–1657. doi: 10.1111/j.1365-2621.1980.tb07583.x
The authors thank Dr. Arthur Spurr of the Dept. of Vegetable Crops of the Univ. of California at Davis for the critical review of the manuscript. We also thank Dr. B.S. Schweigert of the Dept. of Food Science & Technology, Dr. Jack Pangborn and Mary Anne Brayton of the Facilities for Advanced Instrumentation for their help and advice on this work.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- MS received 10/26/79: revised 5/2/80: accepted 5/18/80.
Scanning electron microscopy was used to study changes in micro-structure of broad beans during the germination process. Photomicrographs showed only slight differences in the appearance of cotyledon cell structure between the dry and soaked broad beans, but the size of the starch granules increased after soaking. Also scanning electron micrographs of the cotyledons and the starch and protein fractions of broad beans revealed changes in the surface of the cells during germination of the seed. The starch granules appeared to be very fragile and proteins began to break into small fragments after 8 days of germination. There was a decrease in amylose, amylopectin, and raffinose during germination. Sucrose and fructose increased during the 4-day germination period, but decreased thereafter. Raffinose decreased gradually during the 0-6 day germination period, and was not detectable after 8 days.