Effect of germination on the glycoprotein of mash (Phaseolus mungo) seeds

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.