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Effect of germination on the glycoprotein of mash (Phaseolus mungo) seeds

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Summary

The soluble carbohydrates and insoluble proteins ofPhaseolus mungo seeds decreased considerably up to 96 h of germination, whereas the soluble proteins remained nearly constant. The carbohydrates content of glycoprotein also remained constant. This suggests that a negligible change took place in the glycoprotein during the initial period of mash seed germination.

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Author notes

  1. B. L. Kawatra

    Present address: Department of Foods and Nutrition, Punjab Agricultural University, Ludhiana, India

Authors and Affiliations

  1. Department of Chemistry and Biochemistry, Punjab Agricultural University, Ludhiana, India

    B. L. Kawatra & I. S. Bhatia

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  1. B. L. Kawatra
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  2. I. S. Bhatia
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Kawatra, B.L., Bhatia, I.S. Effect of germination on the glycoprotein of mash (Phaseolus mungo) seeds. Experientia 33, 155–157 (1977). https://doi.org/10.1007/BF02124037

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  • DOI: https://doi.org/10.1007/BF02124037

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