ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Trypsin inhibitor activity (TIU/seed) reduced from an initial level of 111.6 to 63.3 during sprouting in Phaseolus mungo (M1–1) and from 101.6 to 51.6 in Phaseolus mungoreous while in the case of Phaseolus aureus (T1) it decreased from 105.0 to 60.0 over a period of 9 hr of germination. TI activity increased from 90.8 to 291.6 in P. mungo up to 72 hr followed by reduction to 53.3 after 9 days of germination. A similar trend is seen in P. mungoreous and P. aureus. Trypsin inhibitor was destroyed differently by heat in the three pulses germinated for 24 and 36 hr, the maximum loss being about 80%. During the 4 days of germination, soluble sugars varied from 9.00 to 0.39% in these pulses; reducing and nonreducing sugars, however, varied from 2.40 to 0.13 and 7.16 to 0.32%, respectively. While sucrose content rose from 0.55 to 1.66% in the P. mungoreous, 1.06 to 1.38 per cent in P. mungo, and 0.83 to 1.66% in P. aureus during 96 hr of germination, raffinose and stachyose were reduced from 1.02 to 0.10 and 1.10 to 0.08% in the P. mungoreous; 0.87 to 0.06 and 1.16 to 0.08% in P. mungo; 0.72 to 0.05% and 1.16 to 0.07% in P. aureus, respectively. Storage in deep freeze for 1 yr does not affect the T1 activity as well as total sugars, reducing, and nonreducing sugars.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb02625.x
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