Enzyme Activities and Degradation of Nutrients in Chickpea (<i>Cicer arietinum</i> L.) Seeds during Germination

  • MS Rahman Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh
  • NK Sana Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh
  • MM Hasan Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh
  • ME Huque Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh
  • RK Shaha Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh
Keywords: Chickpea (Cicer arietinum L.) seed, Carbohydrate, Protein, Lipid, Hydrolytic Enzymes

Abstract

BARI-3 varieties of chickpea (Cicer arietinum L.) seed at different germinating periods. Among the varieties, the highest amylase activity was found in BARI-2 and lowest in BARI-3 during germination at 45 hours in water. The maximum activity of invertase was found in BARI-2 and minimum in BARI-1 at 72 hours of germination. Lipase activity was highest in BARI-2 and lowest in BARI-1. The highest protease activity was found in BARI-2 and lowest in BARI-3. The amount of total protein and water-soluble protein were found to be highest in BARI-1 and BARI-3, respectively. During light germination, carbohydrate depletion starts after initial imbibitions, and was completed in 120-144 hours. The variety BARI-1 was found to contain the highest amount of free sugar while BARI-3 had the lowest amount. BARI-2 was found to contain highest amount of reducing sugar and BARI-1 contained the lowest amount. The highest amount of starch was found in BARI-3 and lowest in BARI-1. The starch content in chickpea seed decreased gradually during germination. Among the varieties, BARI-1 was found to contain the highest amount of lipid while BARI-3 contained the lowest amount. The seed storage substances were found to decrease gradually with the increase of germination time. The results indicate that degradation of reserve seed nutrients accelerate the development of seedling growth during germination.

Key words: Chickpea (Cicer arietinum L.) seed, Carbohydrate, Protein, Lipid, Hydrolytic Enzymes.  

DOI:10.3329/jbs.v16i0.3738

J. bio-sci. 16: 29-34, 2008

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Rahman, M., Sana, N., Hasan, M., Huque, M., & Shaha, R. (1). Enzyme Activities and Degradation of Nutrients in Chickpea (<i>Cicer arietinum</i&gt; L.) Seeds during Germination. Journal of Bio-Science, 16, 29-34. https://doi.org/10.3329/jbs.v16i0.3738
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