ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • 1985-1989  (2)
Collection
Keywords
Publisher
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    Changes in starch, oil, protein and amino acids in developing seeds of okra (Abelmoschus esculentus L. Moench) (1987)
    Springer
    Plant foods for human nutrition 37 (1987), S. 41-46 
    Details
    ISSN: 1573-9104
    Keywords: okra ; seed maturation ; protein ; oil ; starch
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract The okra seeds of variety Pusa sawani were analysed for protein, non-protein nitrogen, total free amino acids, lysine, and tryptophan from the 7th day to the 42nd day after flowering. Starch, total sugars and oil percent were also estimated in these seeds. During the early stages of maturation, the soluble components (non-protein nitrogen, free amino acids and total sugars) were found in higher quantities than in the later stages. Protein, oil and starch contents increased gradually from day 7 to day 42. The rate of accumulation of oil was found to be at the highest level between 21–28 days after flowering, while the rate of protein deposition was greatest between days 35–42. Inditiation of seed maturation seems to start 21 days after flowering in okra seeds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01092299
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Changes in carbohydrate and nitrogenous components and amylase activities during germination of grain amaranth (1989)
    Springer
    Plant foods for human nutrition 39 (1989), S. 325-330 
    Details
    ISSN: 1573-9104
    Keywords: grain amaranth ; germination α- and β-amylases ; lysine ; protein fractions
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Grain amaranth (Amaranthus hypochondriacus), Yercaud local variety, was soaked overnight and germinated for 192 h taking the soaked grains as the zero time (0 h) sample. The changes in the activities of α- and β-amylases, starch, sugar, protein and lysine contents during germination are reported. Activity of α-amylase was high in the 0 h soaked grains, while β-amylase activity was high in 72 h germinated grains. The joint action of the amylases resulted in a decrease of starch content from 0 to 192 h in germinated grains and an increase in total sugars during the initial period of germination. Protein nitrogen was found to decrease from 48 h to 192 h accompanied by an increase in free amino acid and non-protein nitrogen contents. Total lysine content was found to be increased by 31% in 24 h germinated grain amaranth. Protein fractionation of raw, soaked and 24 h germinated grain amaranth showed that the distribution of different types of proteins varied during germination of the grains. An increase of water soluble protein content was noticed in 24 h germinated grains.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01092069
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...