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Changes of the Enzymes Activity During Germination of Different Mungbean Varieties

M. Mahbubar Rahman
Institute of Food Science and Technology, BCSIR, Dhanmondi, Dhaka-1205, Bangladesh

L. Arjumand Banu
Institute of Food Science and Technology, BCSIR, Dhanmondi, Dhaka-1205, Bangladesh

M. Mashiar Rahman
Institute of Food Science and Technology, BCSIR, Dhanmondi, Dhaka-1205, Bangladesh

U. Fatema Shahjadee
Institute of Food Science and Technology, BCSIR, Dhanmondi, Dhaka-1205, Bangladesh

Abstract/ Executive Summary:

The changes in the contents of enzymes activity of the seed of three varieties of mungbean were analysed at different hour of germination. Amylase and invertase activity were tremendously increased 200-220% and 165-175% respectively at 24 hour of germination and decreased gradually from 48-96 hour of germination. Protease activity was remarkably increased at 24 hour then further increased upto 48 hour (131-161%) and then decreased from 72-96 hour of germination. BARIMung-3 variety showed the best result i.e the highest amount of enzymes activity among the three varieties of mungbean at 24 hour of germination.

Keywords: Mungbean, Varieties, Germination

Location: Bangladesh Agricultural Research Institute, Joydebpur, Gazipur.

Start Date:

End Date:

Program Area: Crop-Soil-Water Management

Commodity: Mungbean

Objectives:

To study the enzyme activity viz. amylase, invertase and protease during different germination period.

Methodology:

Different varieties of mungbeans were collected from Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur. There were three treatments viz. Mungbean (Local), BARIMung-2 and BARIMung-3. For each treatment 20 seed of any one kind were placed on water soaked filter paper in each sterilized petridish. Distilled water was applied to the experimental seed at an interval of 24 hours. Completely Randomised Design (CRD) were followed for the placement of petridishes on the laboratory bench with three replication petridishe for each treatment. Then enzyme activities were carried on at 0 (without germination), 24, 48, 72 and 96 hour of germination. The mungbean (2g) was grinded in a mortar with cold 0.1M phosphate buffer of respective P^H (for amylase- P^H 6.7, for invertase and protease- P^H 7.0) and finally crushed into paste using a homogenizer. The temperature was maintained at 4ºC by putting ice in the outer chamber of the homogenizer. The suspension was then filtered through few layers of cheese cloth in the cold room. The filtrate was collected and clarified further by cen-trifugation in a refrigerated centrifuge at 10,000 rpm for 15 min at 4ºC. Amylase activity was assayed by the method as described. One percent starch solution was used as substrate (1 g in 100 ml of 0.1M phosphate buffer, P^H 6.7). The amylase activity was measured by estimating the release of maltose calculated from the standard curve prepared with maltose. One unit of amylase activity was defined as the amount required for liberating 1 mg of maltose in 15 min at 37ºC. Invertase activity was assayed by the method as described using sucrose as substrate. The invertase activity was measured by estimating the release of glucose calculated from the stan-dard curve prepared with glucose. One unit of invertase activity was defined as the amount required for liberating 1 mg of glucose in 15 min at 37ºC. Protease activity was assayed by the method as described using milk protein casein as substrate. The protease activity was measured by estimating the release of tyrosine calculated from the standard curve prepared with tyrosine. One unit of protease activity was defined as the amount required for liberating 1 mg of tyro-sine in 30 min at 45ºC. Least Significant Difference (LSD) is used for comparing the treatment means.

Source of Information: Bangladesh J. Sci. Ind. Res. 42(2), 213-216, 2007

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The enzymes activity of three varieties of mungbeans were analysed at different hours of germination. The present investigation clearly revealed that amylase and invertase activities increased at 24 hours and then decreased drastically at 96 hours of germination. But the protease activity increased at 48 hours of germination and then decreased.

Knowledge Management: Journal