Abstract
Amylolytic activity, inherently present amylase activity and levels of amylase inhibitors, as affected by common processing and cooking methods, were studied in the grain legume Vigna mungo L. (black gram). Soaking reduced the inhibitor activity while amylolytic activity and inherent amylase activity were improved. Cooking increased the amylolytic activity, while the inherent amylase activity and the inhibitor activity were almost completely depressed on cooking. Germination increased the amylolytic activity appreciably. Inherent amylase activity increased significantly in 24-hour sprouted seeds, but decreased later. Inhibitor activity increased with increase in germination period. Negative correlation was found
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Claims 9
Claim · model-written summary
Soaking reduced amylase inhibitor activity in black gram.
- Taxon
- Vigna mungo L.
Vigna mungoe0 - Treatment
- Soakinge1
- Outcome
- inhibitor activitye1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“grain legume Vigna mungo L. (black gram)”
e1“Soaking reduced the inhibitor activity”
Claim · model-written summary
Soaking improved amylolytic activity and inherent amylase activity in black gram.
- Taxon
- Vigna mungo L.Vigna mungoe0
- Treatment
- Soakinge2
- Outcome
- amylolytic activity and inherent amylase activitye2
- Direction
- improvede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“grain legume Vigna mungo L. (black gram)”
e2“Soaking reduced the inhibitor activity while amylolytic activity and inherent amylase activity were improved”
Claim · model-written summary
Cooking increased amylolytic activity in black gram.
- Taxon
- Vigna mungo L.Vigna mungoe0
- Treatment
- Cookinge3
- Outcome
- amylolytic activitye3
- Direction
- increasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“grain legume Vigna mungo L. (black gram)”
e3“Cooking increased the amylolytic activity”
Claim · model-written summary
Cooking almost completely depressed inherent amylase activity and inhibitor activity in black gram.
- Taxon
- Vigna mungo L.Vigna mungoe0
- Treatment
- cookinge4
- Outcome
- inherent amylase activity and the inhibitor activitye4
- Direction
- depressede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“grain legume Vigna mungo L. (black gram)”
e4“the inherent amylase activity and the inhibitor activity were almost completely depressed on cooking”
Claim · model-written summary
Germination increased amylolytic activity appreciably in black gram.
- Taxon
- Vigna mungo L.Vigna mungoe0
- Treatment
- Germinatione5
- Outcome
- amylolytic activitye5
- Direction
- increasede5
- Qualifier
- appreciablye5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“grain legume Vigna mungo L. (black gram)”
e5“Germination increased the amylolytic activity appreciably”
Claim · model-written summary
Inherent amylase activity increased significantly in black gram seeds sprouted for 24 hours.
- Taxon
- Vigna mungo L.Vigna mungoe0
- Organ / stage
- 24-hour sprouted seedse6
- Outcome
- Inherent amylase activitye6
- Direction
- increasede6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“grain legume Vigna mungo L. (black gram)”
e6“Inherent amylase activity increased significantly in 24-hour sprouted seeds”
Claim · model-written summary
Inherent amylase activity decreased in sprouted black gram seeds after the 24-hour stage.
- Taxon
- Vigna mungo L.Vigna mungoe0
- Organ / stage
- sprouted seedse7
- Outcome
- Inherent amylase activitye7
- Direction
- decreasede7
- Qualifier
- latere7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“grain legume Vigna mungo L. (black gram)”
e7“Inherent amylase activity increased significantly in 24-hour sprouted seeds, but decreased later”
Claim · model-written summary
Inhibitor activity increased with longer germination period in black gram.
- Taxon
- Vigna mungo L.Vigna mungoe0
- Treatment
- germination periode1
- Outcome
- Inhibitor activitye1
- Direction
- increasede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“grain legume Vigna mungo L. (black gram)”
e1“Inhibitor activity increased with increase in germination period”
Claim · model-written summary
A negative correlation was found between two variables that the truncated abstract does not name.
- Taxon
- Vigna mungo L.Vigna mungoe0
Not reportedTreatmentOutcomeDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Schema note from the model: correlated variables not named; abstract is truncated
Verbatim
e0“grain legume Vigna mungo L. (black gram)”
e1“Negative correlation was found”
The same questions in other papers
application · physiology: enzyme activity · Vigna mungo (black gram)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.