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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 7, Issue:6, June, 2018
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2018.7(6): 3032-3037
DOI: https://doi.org/10.20546/ijcmas.2018.706.356


Influence of Various Levels of Zinc and Sulphur on Storage Proteins and Protein Quality of Lentil (Lens culinaris) Varieties
Ajay Singh Chauhan1 and L. K. Mishra2*
1Department of Biochemistry, College of Agriculture, NDUA&T, Faizabad, U.P., India
2Department of Basic Science and Humanities, College of Home Science, Central Agricultural University, Tura, Meghalaya, India
*Corresponding author
Abstract:

Influence of varying Sulphur and zinc levels were studied on storage proteins and protein quality of Lentil (Lens culinaris). Application of 30 kg S/ha enhanced the soluble proteins, tryptophan, methionine, albumin and globulin. Similarly zinc application @ 30 kg/ha had positive impact on the soluble proteins (albumin and globulins) and amino acids (lysine and tryptophan). The positive interaction between variety, zinc and Sulphur was observed on the tryptophan and albumin content. Lentil variety K – 75 had the maximum tryptophan and albumin content on application of 30 kg zinc and Sulphur fertilizers per hectare.


Keywords: Albumin, Globulin, Storage proteins, Tryptophan

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How to cite this article:

Ajay Singh Chauhan and Mishra L. K. 2018. Influence of Various Levels of Zinc and Sulphur on Storage Proteins and Protein Quality of Lentil (Lens culinaris) Varieties.Int.J.Curr.Microbiol.App.Sci. 7(6): 3032-3037. doi: https://doi.org/10.20546/ijcmas.2018.706.356
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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