A study of the trypsin inhibitor of black gram (Vigna mungo (L.) Hepper)

Trypsin inhibitor activity (TIA), water-soluble protein and total protein contents varied markedly among the twenty cultivars of Black Gram grains assayed. Although no relationship could be established between TIA and total protein content, significant positive correlation was seen between TIA and water-soluble protein. During the ontogeny of seed, the TIA and water-soluble protein increased gradually. However, during germination, TIA was found to decrease up to 48 h and this was followed by a sharp increase.