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Bioactives and Enzymes in Native and Germinated Green Gram.

Sai Srinivas, Chintada (2013) Bioactives and Enzymes in Native and Germinated Green Gram. Masters thesis, University of Mysore.

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Abstract

Green gram or moong bean (vigna radiata)is an ancient and well known crop of Asia and belongs to Leguminoseae family. The purpose of this dissertation is to know the antioxidant compounds, functional compounds, and antimicrobial properties, enzymes of native and germinated green gram.Apart from that there are many other benefits such as rich sources of essential amino acids. The potential beneficial effect of these compounds are that they exhibit antioxidant properties and have a role in the prevention of chronic diseases such as coronary heart disease, stroke, cancer and diabetes are discussed. Bioactive components, which are present in green gram, have wide range of biological activities. Changes in phenolics, ascorbic acid, isoflavones and enzymes, and their s antioxidant capacities of green gram during germination were observed. Green gram contains different enzymes, which playan important role in biological functions like energy metabolism, metabolic regulation and wide variety of cellular transduction pathways in humans, besides it shows antifungal and antibacterial properties to varying degrees has been discussed.

Item Type: Thesis (Masters)
Uncontrolled Keywords: Green gram, Germination, Antioxidants, Bioactives, Enzymes
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Nov 2015 06:17
Last Modified: 19 Nov 2015 06:17
URI: http://ir.cftri.com/id/eprint/11960

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