FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Hydration of starch and protein seeds in early phase of germination


Seed swelling in the first phase of imbibition involves mainly development of seed colloids. Chemical affinity of such colloids to water differs depending on the surface properties of the macromolecules. The biopolymer surface could perturb the dynamic and static state of water. For this reason the structure and composition of seeds, especially proteins, starch, and lipid content, can control the course of the swelling process. The study presents the microscopic and macroscopic parameters describing the swelling pea seeds and triticale grains. Differences in corresponding parameters were observed. Measurements of water uptake rate in both species showed higher water uptake in triticale grains compared to that in pea seeds in the first step of the process but lower in the subsequent phase. The results of pulse 1H-NMR measurements have revealed two groups of water protons, each in a different magnetic environment responsible for a different relaxation rate. These two groups correspond to water molecules differing in mobility, such as free and bound water, respectively. The difference in results obtained for triticale and pea are related to size, different permeability of seed envelopes, different mobility of seed water and chemical content mainly determined by starch. Its structure and physicochemical properties are also very important.