Protein and amino acid contents of southern peas (Vigna sinensis (L) endl.) and their relationship to anthocyanin development

Abstract

In view of the dietary importance of southern peas, especially in the Southern United States, an investigation of protein and amino acid content of dormant and sprouted seeds of various southern pea varieties was carried out. In addition a study of the relationship between anthocyanin development and protein synthesis and chromatographic identification of anthocyanin pigments in southern peas was conducted. Southern pea varieties varied significantly in their ability to germinate. Brown Crowder and Purple Hull varieties germinated earlier and better than the Blackeye and Cream peas. The protein content (16% N) of dormant and sprouted seeds of the 4 southern pea varieties varied respectively from 20.98 to 24.37 per cent and 23.92 to 27.46 per cent on a dry weight basis. The varietal differences in the protein content were highly significant. There was a highly significant increase (2.94 to 5.40%) in protein content of the sprouted seeds of each variety due to a significant loss of dry matter (12.52 to 21.59%) during germination. ...