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조성환,표광호 한국농화학회 1989 Applied Biological Chemistry (Appl Biol Chem) Vol.32 No.3
Changes of protein contents and amino acid composition and SDS-PAGE pattern of protein of mung bean which were germinated in dark at 25℃ for 6 day. The total protein contents gradually decreased during germination and the contents of each fractionative soluble proteins were increased shortly after the soaking of mung bean and gradually decreased during the germination afterwards. SDS-PAGE of albumin fraction showed 18 bands, and during the germination the most of bands were diminished or disappeared. But protein bands at 24,000, 40,000, 45,000, 70,000 dalton position remained until 6th day of germination. SDS-PAGE of globulin fraction showed 6 discrete bands, and during the germination the protein band at 45,000 dalton position disappeard. But the protein bands at 14,000∼25,000 dalton position did not change during the period. SDS-PAGE of globulin fraction showed 10 discrete hands, and during the germination the bands of 45,000∼70,000 dalton become diminished or disappeared. But the bands of 30,000, 60,000 dalton did not change throughout the germination period.
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