The lysine content of mungo beans (Paseolus aureus, Roxb.) before sprouting and at different stages of sprouting

Date

5-1967

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Juanita C. Mamaril

Abstract

The lysine content of the mungo bean before sprouting and at different stages of sprouting, so determined quantitatively by the use ad ion exchange column chromatography cad the ninhydrin photometric method. These studies showed that the amounts of lysine decreased as sprouting progressed; exception was shown in the 43-hour sprouting sample which showed an in-crease. This behavior is probably clue to the presence of some other ninhydrin positive substance, which could not be resolved shown by the4column. The resolution of lysine from this unknown substance is shown qualitatively in the two-dimensional thin layer chromatogram. Two-dimensional thin layer chromatography was run to check the pattern of lysine and other amino acids in mungo beans and sprouting mungo samples. Lysine, as well as other amino acids showed a decreasing trend as sprouting progressed. Methionine content was negligibly small in all samples, except in the 12 hour sample wherein it increased. amino acids that were studied in the two-dimensional thin layer chromotograihy were: alanine, arginine, aspartic acid, glysine, glutamic acid, histidine, lysine, methionine, phelylalanine, proline, serine, threonine, tyrosine and valine.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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