Food Structure
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Abstract
Imbibition is a critical phase in germination and processing of legume seeds because cellular disruption during imbibition may influence seedling vigor and processing quality Cellular disruption of cotyledonary surfaces of beans (Phaseolus vulgaris L.) and peas (Pisum sacivum L.) and the cellular contents released during imbibition were examined with scanning electron microscopy. Two types of c e llular disruption we r e observed during imbibition: ruptures and fractures. Individual cells and small groups of cells on t he surfnces of cotyledons ruptured after immersion in water. Ruptured cells had flaps of cell walls which remained attached to intact portions of cell walls. Fractured cells sp l it in half, and remnant portions of cell walls were completely separated from each other. Disrupted cells on the interior surfaces of blister cavities were of the fractured type.
Materials released from cotyledonary tissues consisted of both dense aggregates of protein bodies and a dispersed phase of protoplasm. In some cases, protoplasm and protein bodies on cotyledonary surfaces were found adjacent to single cell ruptures and, in others, the sites of losses were not found. The presence of protoplasm and protein bodies and absence of sites for their release indicate an additions 1 mechanism other than fracture or rupture may contribute co losses of intracellular substances during imbibition.
Recommended Citation
Spaeth, Stephen C. and Hughes, Joe S.
(1987)
"Cellular Rupture and Release of Protoplasm and Protein Bodies From Bean and Pea Cotyledons During Imbibition,"
Food Structure: Vol. 6:
No.
2, Article 4.
Available at:
https://digitalcommons.usu.edu/foodmicrostructure/vol6/iss2/4