Changes of Major Componets During Germination of Sesame (Sesamum indicum L.) Seeds

발아의 경과에 따른 참깨 종실내 주요성분의 변화

  • 김현경 (동아대학교 생명자원과학대학 농학과) ;
  • 정대수 (동아대학교 생명자원과학대학 농학과)
  • Published : 1998.04.01

Abstract

These studies were undertaken to investigate changes of major components occuring during germination of sesame (Sesamum indicum L.) seeds, Changes of total lipid and protein contents, and fatty acid composition were determined. Also, the correponding values of various components in cotyledons, hypocotyls and roots were measured according to germination stage. The results were summarized as follows; During germination, total lipid and protein contents decreased. In particular, protein contents rapidly decreased to the 3 days after gemination(DAG), and then total lipid contents rapidly decreased. In changes of total lipid and protein of cotyledons, hypocotyles and roots detected at the 10, 15 and 20 DAG, some variations were determined. The contents of lipid and protein in hypocotyls rapidly decreased, but since than no changes were observed. In contract, in roots similar changes patterns were observed, while since 15 DAG a rapidly increase was wxamined. In fatty acid composition of total lipid ,saturatedmfatty acids such as palmitic acid increased during the germination. On the other hand, unsaturated fatty acid such as olic acid and linoleic acid decreased during the same periods. In changes of fatty acid composition of total lipid of cotyledons, hypocotlys and roots, saturated fatty acids such as palmitic acid and stearic acid increased during the germination. However, linoleic acid decreased during the same germination suggesting that this may be due to the rapid degradation. However, linoleic acid decreased during the same periods. According to SDS-PAGE analysis, there was no detectible polypeptide bands on the gel before seed germination suggesting that this may be due to the rapid degradation of the storage peotein in the mature seed by hydrolytic enzymes during the stag. As germination continued polypeptide bands, one with 40KD, two with 32∼34Kd and one with 24KD, were detected on the gel.

Keywords

References

  1. Illustrated cyclopedia of medical plants of Japan Izawa, B.
  2. ゴマの科學 竝木滿夫;小林貞作
  3. Analytical Chemistry v.24 no.4 Determination of sesamol, sesamolin, sesamin in sesame concentrates and oils Suarex, C. C.;R. T. O'connor;E. T. Field;W. G. Bickford
  4. J. Food Sci. v.48 Some functional and utilization characteristics of sesame flour and proteins De Pauda, M. R.
  5. J. Sci. Food Agric. v.32 Selected functional of properties of sesame(Sesamum indicum L.)flour and two proteinsolates Dench J. E.;Nilo Rivas, R.;Caygill J. C.
  6. Plant Physiol. v.44 Immunochemical studies on Arachis hypogaea proteins with particular to the reserve protein, Ⅱ. Protein modification during germination Daussant, J.;Neucere, n. J.;Conkerton, E. J.
  7. 春川敎大論文集 v.12 發芽 大豆中의 脂肪酸 分析에 관한 硏究 李用華
  8. Korean J. Food Sci. Technol. v.18 no.2 Change of Protein Pattern of Mungbean Seeks, Phaseolus aureus During Germination Park, D. Y.;S. J. Cho;Y. C. Shin
  9. 順天大學校 論文集 v.5 綠豆 發芽中 炭水化物의 變化 徐在信
  10. 韓國農化學會誌 v.17 no.4 大豆 發芽中 脂質代謝에 관한 硏究, (第 1報) 粗脂肪量 및 脂質 成分의 變化에 대하여 辛孝善
  11. Ann. Rev. Plant Physiol. v.55 Ashton, F. M.
  12. The Germination of Seeds(2nd ed.) Mayer, A. M.;Poljakoff-Mayber, A.
  13. Plant Physiol. v.52 Ericson, M. C.;Chrispeels, M. J.
  14. Plant Physiol. v.53 Changes in free acids carbohydrates and protein of maturing seeds from various peanut(Arachis hypogaea L.) cultivars Basha, S. M.;Cherry, J. P.;Young C. T.
  15. Plant Physiol. v.49 Protein synthesis in cotyledons of Pisum sativum L.Ⅰ.Changes in cellfree amino acid incorporation capacity during seed develpment and maturation Beevers, L.;Poulson R.
  16. Am. J. Bot. v.56 Green, D. G.;Suida, J. W.
  17. Korean J. Food Sci. Technal. v.17 no.4 Changes in lipid components during germination of mungbean Choi, K. S.;Kim, Z. U.
  18. 韓國食品科學會 誌 v.17 no.5 油菜 發芽中 아미노산과 脂肪酸 組成의 變化 조병미;윤석권;김우정
  19. Analytical Biochem. v.72 A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding Bradford, M. M.
  20. Nature v.227 Cleavage og structural protein during the assembly of the head of bacteriophage T₄ Laemmli, U. K.
  21. Can. J. Biochem. Physiol. v.37 A rapid method of total lipod extraction and purification Bligh, E. G.;W. J. Dyer
  22. 東亞大學校 大學院 論文集 v.Ⅷ 들깨 種子의 發芽生理에 관한 硏究(Ⅰ) -脂肪酸造成을 中心으로- 鄭大守;金度勳
  23. 博士學位 論文, 東京農大 ナタネ(Brassica napus L.)の脂肪酸組成に關する育種學的硏究 李正日
  24. 韓育誌 v.16 no.3 油菜의 脂肪酸組成 改良育種에 관한 硏究, 第18報. 油菜와 芥子의 種間 交雜에 따른 薄皮 黃色種皮形質 및 에루진酸의 遺傳 樣式 李正日;權炳善
  25. 九州農業硏究 v.14 菜種上における發芽種子の油分含量と役割 井上利志榮;今村實
  26. 韓作誌 v.39 no.6 땅콩發芽時 貯藏蛋白質의 變化 金鐘雲;朴栽栯;申東賢