Changes of the Enzymes Activity During Germination of Different Mungbean Varieties

Authors

  • 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

DOI:

https://doi.org/10.3329/bjsir.v42i2.474

Keywords:

Mungbean, enzymes

Abstract

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 germinaton. Bangladesh J. Sci. Ind. Res. 42(2), 213-216, 2007

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How to Cite

Rahman, M. M., Banu, L. A., Rahman, M. M., & Shahjadee, U. F. (2007). Changes of the Enzymes Activity During Germination of Different Mungbean Varieties. Bangladesh Journal of Scientific and Industrial Research, 42(2), 213–216. https://doi.org/10.3329/bjsir.v42i2.474

Issue

Vol. 42 No. 2 (2007)

Section

Articles

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