Non‐enzymatic protein modification by the Maillard reaction reduces the activities of scavenging enzymes in Vigna radiata

The non‐enzymatic modification of proteins through the Maillard reaction plays an important role in the loss of seed viability during seed storage. In the present study we examined whether the Maillard reaction reduces the activities of scavenging enzymes in Vigna radiata (mung bean) seeds during storage. Seeds were stored under various conditions for different duration. Maillard products were monitored by measuring protein fluorescence, and the activities of glutathione reductase (GR), superoxide dismutase (SOD), ascorbate peroxidase (APX), catalase (CAT) and peroxidase (POX) were determined. The accumulation of Maillard products in seed axes increased during storage with increasing moisture content and temperature, and was correlated with the decline in seed vigour. The activities of GR, CAT and APX decreased in proportion to the increase in Maillard products at all the moisture contents and temperatures tested. These enzymatic changes were also correlated with seed vigour. However, the activities of SOD and POX remained unchanged and appeared to be less sensitive to the Maillard reaction.