Trypsin inhibitor profile in developing and germinating seeds of mungbean and Chickpea

One data of legume seed proteins, trypsin inhibitor, has proved useful as a subject to study physiological roles which need to be considered for the rational manipulation of trypsin inhibitor genes. During germination, the inhibitor undergoes post translational modification by limited proteolysis of the Inhibitor initially present. In mungbean, trypsin inhibitory activity (TIA) decreased till 36 h of germination and then remained constant and increased thereafter till 72 h of germination, whereat In chickpea, TIA gradually decreased throughout the germination. In addition, the electrophoretic profiles of trypsin inhibitor accumulation were also studied. In the present investigation, developing chickpea and mungbean seeds from 12 days after flowering (DAF) to maturity at three days Interval were analyzed for TIA. There was a progressive increase in trypsin inhibitory activity throughout seed development in both the crops but a marked increase was observed towards desiccation stage of the seeds.