Determination of protease activity in mung bean (vigna radiata l.) at different germination time periods

The present study conducted to isolate and determine the protease activity of mung bean (Vigna radiata L.) in different germination hours at 0, 24, 48, 72, 96, and 120 hours. Crude protein in mung bean was estimated using Kjeldahl method, and water soluble protein was calculated using Bradford method. The total crude protein obtained at 0 hour is the highest about 3.379 mg/ml and water soluble protein was highest at 48 hours about 0.174 mg/ml. The crude protease enzyme from mung bean was isolated using ammonium sulfate (NH4)2SO4precipitation. The effect of various pH and temperature on protease activity was studied at different germination hours using casein as substrate. Mung bean showed protease activity (0.00679 U/mg) optimum at pH 9.0 and at 37°C. The effect of germination time (h) on protease activity also indicated and 48 hours showed highest protease activity. In addition, protein degradation pattern was studied using SDS-PAGE and it was inferred that after 48 hours protein showed decreasing pattern. The current study concludes that mung bean protease is an alkaline protease which can contribute to industrial purposes.