FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 32-35.doi: 10.7506/spkx1002-6630-201311008

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Activity, Polymorphism and Stability of Trypsin Inhibitor from Mung Beans (Vigna radiata)

JIANG Jun-ping,LI Chun-hong,ZHANG Tao,YUN Dong-mei,YANG Xue-feng   

  1. 1. Key Laboratory of Agro-products Processing, Minstry of Agriculture, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
    2. Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
    3. College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China
  • Received:2012-03-04 Revised:2013-02-01 Online:2013-06-15 Published:2013-06-03
  • Contact: Jun-Ping JIANG E-mail:jiangjunping@yahoo.com.cn
  • Supported by:

    Food Beans Project, China Agriculture Research System

Abstract:

In this study, trypsin inhibitor (TI) activity, polymorphism and stability of 26 cultivars of mung beans (Vigna radiata (L.)
R. Wilczek) in China were tested. The cultivars had 29.0-53.3 TIU/g of seed, with an average value of 38.9 TIU/g. Mung beans
Jilv 7, Zhonglv 5 and Huailv 5 had the highest TI activity, which were 53.5, 51.3 TIU/g and 49.6 TIU/g, respectively. Inhibitory
activity staining Gelatin-PAGE showed that mung bean had 4 TI bands (M1-M4), and M2 was the main component.
Approximately 66.4%-83.1% of the TI activity remained after treatment in boiling water for 30 min, and 86.3%-110.0%
of the activity was detected after 8 h at pH 1.5. The M4 of mung bean Jilv 7 in a bound form disappeared after treated in
boiling water or at pH 1.5 and 5 TI bands formed.

Key words: mung bean, trypsin inhibitor, polymorphism, thermal stability, acid stability