Pectinase Inhibition of Protein Extracts from Vigna radiata (L.) Wilczek and Vigna mungo (L.) Hepper Seeds
Keywords:
mung bean, black gram, protein extract, pectinase, pectinase-inhibiting proteinAbstract
Bruchid (Callosobruchus maculatus F.) is one of the most problematic insects for the storage of mungbean.
The insect pest secretes pectinase to break down pectin, a polysaccharide found in plant cell walls, enabling it to infiltrate, feed on, causing damage. The differences in resistance to bruchids among mungbean varieties could be associated with the inhibitory effects of pectinase activity. Therefore, the objective of this study was to examine pectinase inhibitory activity of protein extracted from two mung bean cultivars (KPS1 and KUML3) and one black gram cultivar (CN80). Effects of testing dose and heat stability of the protein extracts on the pectinase inhibition were also evaluated. The experimental results revealed that raw seeds from the three mungbean cultivars exhibited pectinase inhibition activity. However, the black gram cultivar CN80 showed the greatest inhibitory. Pectinase inhibition activity was increased proportionally with the rising quantity of protein extracts. Moreover, it was observed that boiling for 10 minutes resulted in a decrease in the enzyme inhibition capability of all protein extracts, yet with varied degree of diminution. This experiment illustrated that the genetics of mungbeans, the quantity used, and the preparation of protein extracts all had an impact on pectinase inhibition activity. Nevertheless, it is essential to conduct studies on the specific proteins associated with pectinase inhibition activity to gain better understanding of the mechanisms of resistance against bruchids. This understanding can be applied to mungbean breeding programs for bruchid resistance in the future
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