ISOLATION AND CHARACTERIZATION OF BIOACTIVE COMPOUNDS IN VEGETABLE SOYBEAN (Glycine max L.)

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dc.contributor.advisorMOHAN CHAVAN
dc.contributor.authorPRIYADARSANI SATAPATHY
dc.date.accessioned2024-03-13T13:57:16Z
dc.date.available2024-03-13T13:57:16Z
dc.date.issued2024-02-27
dc.description.abstractSoybean as a high protein-containing pulse crop has reported of containing bioactive compounds which possess properties of anti-diabetic, anti-cholesterol and tumour suppressants. This study evaluates various vegetable soybean lines, characterizes bioactive proteins, and identifies isoflavones and protease inhibitors, summarizing their bioactive properties. The investigation found diverse pheno-morphological characteristics in the germplasm. Germination rates ranged from 97% to 100%, with I-578 and JS335 displaying the highest rates. Time to 50% flowering varied from 43 to 48 days, with I-1724 flowering the fastest. Maturity occurred between 59 and 75 days, with I-1724 maturing the earliest. Vegetable soybeans consistently matured faster than grain-type soybeans, with an average difference of 13.05 to 22.03 days across stages. The experiment demonstrated that vegetable soybeans had high protein (29.76 % in Karune) and high sugar content (16.57 % in I-1724) compared to grain-type soybean at R6 stage. Protein concentrations in leaves and seeds varied among lines, in I-578 (4.90 mg/g) and Karune (235.33 mg/g) exhibiting the highest protein recovery. Isoflavone content was found to be more in vegetable soybean variety Karune (40.80 mg/g Genistein and 25.46 mg/g Daidzein) than grain type. Concentrations of albumin (mean 80.88 %), globulin (78.46 %), and prolamin (83.44 %) are notably higher in vegetable soybean. Zymography results revealed heightened protease activity in albumin (0.18), globulin (0.03), and prolamin (0.07) in grain soybean. Upon assessment of trypsin inhibition activity of soybean seed Karune displayed the lowest trypsin unit inhibited per milligram of protein i.e. 14.4 to 53.8 TUI/mg. The comprehensive investigation provides valuable insights into the phenotypic and biochemical diversity of vegetable soybean lines, emphasizing their potential for nutritional and functional properties
dc.identifier.otherTh-14041
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810207494
dc.keywordsISOLATION AND CHARACTERIZATION OF BIOACTIVE
dc.keywordsCOMPOUNDS IN VEGETABLE SOYBEAN (Glycine max L.)
dc.language.isoEnglish
dc.pages110
dc.publisherUNIVERSITY OF AGRICULTURAL SCINCES BANGALORE
dc.subAgricultural Biochemistry
dc.subjectISOLATION AND CHARACTERIZATION OF BIOACTIVE.
dc.subjectCOMPOUNDS IN VEGETABLE SOYBEAN (Glycine max L.)
dc.themeISOLATION AND CHARACTERIZATION OF BIOACTIVE COMPOUNDS IN VEGETABLE SOYBEAN (Glycine max L.)
dc.these.typeM.Sc
dc.titleISOLATION AND CHARACTERIZATION OF BIOACTIVE COMPOUNDS IN VEGETABLE SOYBEAN (Glycine max L.)
dc.typeThesis
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