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Acta Agron Sin ›› 2017, Vol. 43 ›› Issue (11): 1696-1704.doi: 10.3724/SP.J.1006.2017.01696


Activity and Physico Chemical Properties of Trypsin Inhibitor in Bruchid-Resistant Mung Bean

FAN Yan-Ping1,ZHANG Yao-Wen2,ZHAO Xue-Ying2,ZHANG Xian-Hong1,*   

  1. 1College of Agriculture, Shanxi Agricultural University, Taigu 030801, China; 2Institute of Crop Science, Shanxi Academy of Agricultural Sciences, Taiyuan 030000, China
  • Received:2016-12-18 Revised:2017-07-23 Online:2017-11-12 Published:2017-08-10
  • Contact: 张仙红, E-mail: zxh6288@sina.com E-mail:ndxxxy@126.com
  • Supported by:

    The study was supported by the China Agriculture Research System (GARS-08-G11).


Taking bruchid-resistant mung bean lines including B18, B20, B24, and A22 as experimental materials, a susceptible variety mung bean Jinlyu 1 as control, the activity of trypsin inhibitor and the stability of mung bean trypsin inhibitor under high temperature, pH and ultrasonic were measured. The trypsin inhibitor activities of four bruchid-resistant mung bean lines were significantly higher than those of control (Jinlyu 1). There were significant differences of trypsin inhibitor activity between four bruchid-resistant mung bean lines and the control at the 1% probability level. Among them, B18 had the highest activity (70.2 TI U g–1), following by B20 and A22, and B24 had the lowest one (55.2 TI U g–1). When treated with temperature, pH and amplitude of ultrasonic, the residual activities of trypsin inhibitor from the four bruchid-resistant mung bean lines were higher than those of control. The residual activities decreased with the increase of temperature and time of warm bath, which enhanced initially and then weakened when pH value was elevating between 2–12, with the highest when pH ranged from six to eight. The residual activities also reduced with the increasing ultrasonic intensity and treatment time. Among the four tested lines, B18 had the highest tolerance to high temperature, high acid and alkali stress, and ultrasonic intensity; B20 had the moderate tolerance, B24 had the lowest tolerance to high temperature, acid and alkali stress, while A22 had the lowest tolerance to ultrasonic treatment. We concluded that among four lines, B18 and B20 have the highest residual activity of bruchid-resistant mung bean trypsin inhibitor under temperature, pH and ultrasonic treatments, being of higher value of its application.

Key words: Bruchid-resistant mung bean, Trypsin inhibitor, Activity, Temperature, pH, Ultrasonic

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