Effect of germination on protein fractions of corn cultivars

Ten corn cultivars obtained from Shambat Farm were used in this study. The percentages of the protein fractions—albumin + globulin, prolamin zein, G1-glutelins, G2-glutelins, G3-glutelins and insoluble protein—for the ten corn cultivars were in the ranges 19.5 – 26.2%, 18.3–35.4%, 20.9 – 35.3%, 0.9 – 1.8%, 15.2–23.8% and 1.5 – 2.4%, respectively. Two selected corn cultivars, Giza and Variety 113, according to their albumin + globulin and zein contents, were soaked in distilled water for 10–18 h and then germinated for 1, 2 and 3 days. The protein fractions in the germinated seeds were determined. Results indicated that the albumin + globulin fraction increased significantly (P ≤ 0.05) for both cultivars during germination, accompanied by a decrease in the prolamin zein fraction. For both cultivars, the G1-glutelin fraction decreased significantly (P ≤ 0.05) during germination.