title: Effect of germination on the glycoprotein of mash (Phaseolus mungo) seeds.
abstract: The soluble carbohydrates and insolube proteins of Phaseolus mungo seeds decreased considerably up to 96 h of germination, whereas the soluble proteins remained nearly constant. The carbohydrates content of glycoprotein also remained constant. This suggests that a negligible change took place in the glycoprotein during the initial period of mash seed germination.
mesh_terms: D002241:Carbohydrates / Q000502:physiology; D002848:Chromatography, DEAE-Cellulose; D002850:Chromatography, Gel; D006023:Glycoproteins / Q000302:isolation & purification / Q000502:physiology*; D010940:Plant Proteins / Q000502:physiology*; D012639:Seeds / Q000502:physiology*
chemical_list: D002241:Carbohydrates; D006023:Glycoproteins; D010940:Plant Proteins