ﺗﺎﺛﯿﺮ اﻟﻨﻘﻊ و اﻻﻧﺒﺎت ﻓﻲ اﻟﺘﺮﻛﯿﺐ اﻟﺘﻘﺮﯾﺒﻲ وﺧﺎﺻﯿﺘﻲ اﻟﺬوﺑﺎﻧﯿﺔ ودرﺟﺔ اﻟﺘﺤﻠﻞ ﻟﻠﺒﺮوﺗﯿﻨﺎت المعزولة في بذور اﻟﻤﺎش

Four groups of local mungbeanVigna radiatewere soaked for 24h. Three of these were germinated for1, 2 and 3 days at room temperature 23 ̊Cusing wet cloths between technique while the fourth was depending as a soaking sample in addition to control treatment without soaking. Approximate chemical composition (crud protein, oil, ash, moisture, fibers and carbohydrates) and mung protein isolates (MPI) with its solubility SP and degree of hydrolysis DH, were determined for four dehulling groups besides control sample. Dehullingmung bean DMBflour contained 23.53, 1.83, 3.11, 7.5, 17.14 and 46.89% crud protein, oil, ash, moisture, fibers and carbohydrates, respectively. While the values of MPI, SP, and DH were 12.85, 1.5 and 1.4 % respectively .During germination significantly increasing in (CP) (MPI) and (DH) and the maximum values were 25.29, 15.34 and 2.11%respectively after two days, while maximum value was 9.53% for protein solubility after 3 days of germination. While oil content diminished a little and slight inconstant changes were shown in fibers and rest carbohydrates.