ISSN:
1431-4630
Keywords:
Key words Inositol phosphates
;
Maturation
;
Germination
;
Legume seeds
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract The changes in the quantities of inositol phosphates during the maturation and germination of pea, faba bean and lupin seeds were determined in two consecutive (1993 and 1994) years of differing weather conditions. Irrespective of the year, all seeds accumulated predominantly inositol hexaphosphate (IP6). The weather conditions influenced the accumulation of inositol phosphates in maturing seeds, but they did not influence the total content. Gradual degradation of inositol phosphates occurred during seed germination. After 8 days of germination, IP6 was degraded by some 80% in peas, 78% in faba beans and 42% in lupin seeds. The enzymic hydrolysis of higher forms of inositol phosphates (IP6 and IP5) in germinating seeds was assumed to yield inositol tetraphosphate (IP4) and inositol triphosphate (IP3), because the quantities of these compounds increased during seed germination.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050257
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