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M. Sc. Dissertations

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20073
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Subject: Biochemistry × End date: 2007 × Start date: 2007 ×
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    ThesisItemOpen Access
    Lipid peroxidation and oxygen scavenging system in guava (Psidium guajava L.) fruit during ripening and storage
    (CCSHAU, 2007) Sita Ram; Dhawan, Kamal
    Present investigation was conducted to study the changes in lipid peroxidation and oxygen scavenging system in guava fruit during ripening and storage. During ripening the fruits of two varieties viz. Lucknow-49 (Long shelf life) and Banarsi Surkha (short shelf life) were collected at five different stages of maturity i.e. immature green (IMG), mature green (MG), colour turning (CT), ripe (R) and overripe (OR). While during storage, the fruits of MG stage were stored in corrugated fibre board boxes at room temperature and analysed at two days interval until complete deterioration. The lipoxygenase (LOX) activity, MDA value and H2O2 content increased throughout ripening in both the varieties. Ascorbate and glutathione content increased initially and then decreased. The ROS scavenging enzymes like superoxide dismutase (SOD), ascorbate peroxidase (ASPX), catalase (CAT) and glutathione reductase (GR) exhibited an initial increase and then decrease in their activities, however peroxidase (POX) showed a continuous decrease throughout ripening. During storage Lipoxygenase activity. MDA value and H2O2 content increased throughout while ascorbate increased upto 8th day of storage in var. L-49 and upto 4th day of storage in var. Banarsi Surkha. The total, oxidized and reduced glutathione decreased continuously throughout storage period. The activities of antioxidative enzymes viz. superoxide dismutase, peroxidase, catalase, ascorbate peroxidase and glutathione reductase decreased throughout storage period. Variety Banarsi Surkha had higher values for LOX, MDA value and H2O2 content and lower activities of free radical scavenging enzymes at all the stages of ripening and storage period which might be the reason for its short shelf life.
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    ThesisItemOpen Access
    Biochemical evaluation of seed storage proteins of cowpea (Vigna unguiculata (L.) Walp.] genotypes
    (CCSHAU, 2007) Gupta, Prachi; Malhotra, Sarla
    Protein content of 21 cowpea genotypes viz. HC-3, HC-98-64, LST-II-C-12, CP-16, CP-21, CP-26, LST-II-C-2, COVU-702, GC-119, CP- 11, CP-13, CP-27, CP-22, CP-17, CP-12, HC-5, CP-18, CP-19, CPD-80 and CP-20 ranged from 22.4 (HC-3) to 27.9 (HC-98-64) per cent whereas the four check varieties viz. FS-68, Chirrodi, CS-88 and V-240 contained 25.5 per cent protein on an average. Seven genotypes viz. HC-98-64, HC-6, LST-II C-12, CP-16, CP-21, COVU-702 and HC-5 having protein content higher than the average check value were used for further investigations. Globulin was found to be the major storage protein fraction ranging from 55.6 (LST-II-C-12) to 58.8 (HC-6 and CP-16) per cent of total proteins. Glutelin was the second major protein followed by albumins and prolamins contributing 14.4 (HC-98.64) to 15.6 (HC-6); 8.2 (HC-5) to 11.9 (HC-98-64, CP-16 and CP-21); and 2.3 (CP-16) to 5.0 (HC-98-64) per cent of the total proteins, respectively. xxviii SDS-Polyacrylamide gel electrophoresis separated total proteins and their fractions viz. albumins, globulins, prolamins and glutelins into 14, 7, 10, 4 and 8 polypeptides of Mr ranging from 10 to 141.3, 15.85 to 147.9, 10 to 125.9, 7.94 to 56.23 and from 10 to 79.43 kDa, respectively. Free amino acid content of cowpea genotypes ranged between 1.6 to 3.7 mg/100 g flour being maximum in COVU-702 and minimum in Chirrodi while the total essential amino acid content varied from 24 (Chirrodi) to 34 (V-240) per cent of total proteins. Data on adequacy of individual amino acids in cowpea proteins revealed S-amino acids (met+cys) to be the first limiting amino acids followed by tryptophan.
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    ThesisItemOpen Access
    Characterization of seed storage proteins of moth bean [Vigna aconitifolia (Jacq.) marechal] genotypes
    (CCSHAU, 2007) Tomar, Pooja; Singal, H.R.
    Protein content of 21 mothbean genotypes viz. Mb 18, GMO 01-02, Mb 5, RMO 435, Mb 16, Mb 2, MH 61, Mb 15, RMB 101, RMB 100, RMM 103, GMO 9915, Mb 14, RMB 4-1, GMO 01-04, CZM 04-01, GMO 9910, GMO 002, Mb 10, RMB 106, GMO 009 ranged from 21.2 (GMO 009) to 27.6 (RMO 435) per cent whereas in check varieties the protein content was 22.5 (RMO 40), 21.4 (Jwala), 22.5 (Jadia) and 23.5 (RMO 225) per cent with an average of 22.5 per cent. Seven genotypes viz. GMO 01-02, RMO 435, MH 61, Mb 2, RMB 100, GMO 01-04 and GMO 002 having protein content higher than other genotypes as well as the average check value were used for further investigations. Globulin was found to be major fraction of mothbean seed storage proteins. The protein content of globulins ranged from 56.7 (GMO 01-02) to 60.5 (RMO 435) per cent of total proteins. Glutelin was the second major protein fraction followed by albumins and prolamins contributing 13.9 (GMO 01-04, GMO 002) to 15.2 (MH 61, Mb 2); 10.9 (GMO 01-02, RMB 100) to 12.2 (GMO 002) and 2.4 (MH 61, Mb 2) to 4.3 (RMO 435) percent of total proteins, respectively. SDS-Polyacrylamide gel electrophoresis separated total proteins and their protein fractions viz. albumins, globulins, prolamins and glutelins resolved into 13, 5, 12, 4 and 6 polypeptides of Mr ranging from 11.22 to 100 kDa, 10 to 56.23 kDa, 12.59 to 141.3 kDa, 7.94 to 56.23 kDa and 8.91 to 50.12 kDa, respectively. Free amino acid content of mothbean genotypes ranged between 3.4 to 6.4 mg/100g flour, being maximum in RMO 435 and minimum in RMB 100. Histidine content of these genotypes varied from 1.75 (GMO 002, Jadia) to 2.37 (RMB 100) g/16g N; cysteine from 0.85 (RMO 40) to 2.12 (Mb 2) g/16g N; methionine from 0.83 (MH 61) to 1.74 (RMB 100) g/16g N; isoleucine from 3.92 (RMO 40) to 5.02 (MH 61) g/16g N; leucine from 6.55 (Jadia) to 7.99 (RMB 100) g/16g N; threonine from 3.13 (Jadia) to 4.93 (RMO 435) g/16g N; lysine from 7.5 (RMO 435) to 8.53 (Mb 2) g/16g N and tryptophan from 0.98 (Jwala) to 1.37 (MH 61) g/16g N. The total essential amino acid contents in these genotypes ranged between 26.67 (Jadia) to 32.40 (Mb 2) g/16g N. Data on adequacy of individual amino acids in mothbean proteins revealed S-amino acid (methionine and cysteine) to be first limiting amino acids followed by tryptophan.