Differential sensitivity of Desi (small‐seeded) and Kabuli (large‐seeded) chickpea genotypes to water stress during seed filling: effects on accumulation of seed reserves and yield

Water stress during the reproductive phase, especially during seed development, is considered detrimental for chickpea yield. In the present study, the relative sensitivity of Desi and Kabuli chickpea types to water stress during seed filling was assessed in terms of effects on quantitative and qualitative aspects of seed yield. Leaves of both types experienced stress injury (evaluated as electrolyte leakage) to the same extent and possessed almost similar values of water potential at the end of 14 days of water stress. The stressed plants of Kabuli type lost more chlorophyll and had less photosynthesis than Desi type. At maturity, Desi type showed more diminution of vegetative dry matter due to stress over control than Kabuli type. On the other hand, Kabuli type showed a proportionally greater reduction in seed weight per plant, average seed weight, average seed size, number of pods (single‐ and double‐seeded) and harvest index. The stressed seeds of Kabuli type showed 48 and 46% reduction over control in starch and protein content compared with 25 and 40%, respectively in Desi type. The accumulation of soluble sugars was relatively greater due to stress in Kabuli (47%) than Desi type (23%). Fat and fiber content declined by 39 and 35% over control in Desi seeds because of stress whereas Kabuli type showed 46 and 67% decreases, respectively. Protein fractions, namely albumins, globulins, glutelins and prolamins, decreased in stressed seeds of Kabuli by 32, 40, 16 and 15% over control relative to 40, 48, 30 and 28%, respectively, in Kabuli type. The activities of sucrose synthase, invertase and soluble starch synthase were inhibited to a higher extent in Kabuli seeds than Desi seeds under stress. Kabuli seeds showed significantly more reduction in the accumulation of amino acids such as phenylalanine + tyrosine, tryptophan, valine, alanine and histidine and minerals (Ca, P, Fe) due to stress compared with Desi type. Copyright © 2006 Society of Chemical Industry     

Seed reserves of chickpea in relation to molybdenum supply

Chickpea (Cicer arietinum L), cv K75 plants were grown till maturity at 0.00001, 0.0001, 0.001 (deficient), 0.02 (adequate), 0.2 (supranormal) and 2.0 (excess) mg dm^?3 Mo in refined sand. The pod and seed yield of chickpea were at a maximum at 0.2 mg dm^?3 Mo, which is ten times higher than the usual Mo requirement. The seed weight of chickpea was decreased more by low (<0.02 mg dm^?3) than excess (2 mg dm^?3) Mo. In chickpea seeds, the concentrations of starch, reducing, non‐reducing and total sugars were highest at 0.02 mg dm^?3 Mo and decreased by Mo stress (<>0.02–0.2 mg dm^?3). In comparison, the content of methionine, lysine, legumin, vicilin, total proteins, protein and non‐protein nitrogen in seeds of chickpea decreased variably both at low (<0.02 mg dm^?3) and high (>0.2 mg dm^?3) Mo. Both deficiency and excess of Mo deteriorated the quality of seeds by increasing the content of phenols, cysteine and albumin and decreasing that of methionine, lysine, legumin and vicilin protein fractions, apart from reducing the seed weight. The quality of seeds deteriorated more by deficiency than excess of Mo in chickpea. Copyright © 2004 Society of Chemical Industry     

Amino acid composition of the seed albumins from chickpea

Amino acid analyses are reported for the albumin (water-soluble) fractions of embryo proteins obtained from cultivated chickpea (Cicer arietinum) and two wild forms, C. reticulatum and C. echinospermum. The sulphur amino acid contents of these fractions were 4.51, 5.50 and 5.75% respectively (molar basis). In each case, the cysteine content (2.51, 3.13 and 3.45%) was higher than the methionine content (2.00, 2.37 and 2.30% respectively). In other respects the albumin fractions from all three species were similar and represent balanced sources of all the essential amino acids except possibly tryptophane (not determined).     

Reactions of chickpea to water stress: yield and seed composition

Drought after podding is a common feature of chickpea production in south‐western Australia. We studied the effect of water stress, imposed after podding, on yield and on the accumulation of amino acids and soluble sugars in seeds. Although terminal water stress decreased the total plant dry mass and seed yield by 23% and 30% respectively, it had no effect on the mass of individual pods and seeds which remained on the plant after the imposition of stress treatment. The deleterious effect of water stress on yield was due to increased pod abortion and a decrease in pod formation. Water stress improved the seed's nutritive value in terms of higher accumulation of soluble sugars, amino acids and proteins. © 2001 Society of Chemical Industry     

Composition and properties of starches from Virginia‐grown kabuli chickpea (Cicer arietinum L.) cultivars

Composition and properties of seeds and starches from five Virginia‐grown kabuli chickpea cultivars were investigated. The seeds had the average weight of 4.48 g per 10 g and volume of 641.2 mm³, and were rich in carbohydrate with starch as a principal constituent (59.2–70.9%). Resistant starch accounted for 7.7–10.4% of the total starch content. The composition and properties of the starches among the five cultivars were significantly different (P ≤ 0.05). All starches had a C‐type crystalline structure. The degree of crystallinity ranged from 21.1% to 27.4%, gelatinisation temperature from 7.97 to 11.2 °C and gelatinisation enthalpies from 2.18 to 3.76 J g^?1, and water absorption capacities from 90.7% to 117.5%. Different shapes and granule sizes were observed. Molecular weight of amylopectin was in the range of 6.35 × 10⁸–11.6 × 10⁸ Da. Cultivar ‘HB‐14’ was superior to the other cultivars, when combining larger seed size, higher resistant starch level and better properties.     

Genotype and growing environment influence chickpea (Cicer arietinum L.) seed composition

BACKGROUND: As a first step towards genetic improvement of seed quality in chickpea (Cicer arietinum L.), seven desi and nine kabuli varieties were grown at multiple sites to assess the affect of environment on seed yield, weight and selected seed constituents. The sites were chosen to represent a range of environments in chickpea production areas of the Canadian prairies. RESULTS: Genotype × environment interaction effects on starch, amylose and protein (desi only) concentrations and seed yield were significant, suggesting that the varieties did not perform consistently relative to each other in the different environments. Starch concentration was negatively correlated (r_kabuli = ?0.25, P < 0.05; r_desi = ?0.16, P < 0.05) with protein concentration in both chickpea market classes. However, repeatability estimates of starch, amylose and protein concentrations were low and inconsistent across chickpea market classes, possibly owing to complex biosynthetic pathways for these constituents. CONCLUSION: The results suggest that testing for seed constituent traits over a range of environments will be required to improve seed quality in individual chickpea varieties. The best selection strategies for seed constituent improvement in chickpea will be influenced by genotype and genotype × environment interaction for these traits. The negative relationship between seed constituents and yield indicates that selection for chickpea cultivars with desired seed composition may require compromise and indirect selection. Copyright © 2009 Crown in the right of Canada. Published by John Wiley & Sons, Ltd.     

等离子体辅助处理对鹰嘴豆淀粉-姜黄素复合物结构和功能性质的影响

目的 探究等离子体辅助处理对鹰嘴豆淀粉-姜黄素复合物结构及功能性质的影响。方法 采用介质阻挡等离子体技术辅助制备了鹰嘴豆淀粉-姜黄素复合物,运用扫描电子显微镜、傅里叶红外光谱仪与X-射线衍射仪等仪器手段表征了复合物微观结构、淀粉双螺旋结构和晶体结构,采用体外模型研究了淀粉消化特性。结果 随着等离子体改性时间的增加,淀粉与姜黄素的复合指数逐渐升高,在等离子体处理90 s(电压60.0 V、电流1.0 A)时二者的复合指数最高为28.69%±2.51%,远高于对照组(8.50%±0.78%)。红外光谱显示改性后的淀粉与姜黄素之间氢键作用力增强,且随着等离子体改性时间的延长,特定波数出峰比值R1022/995由0.98降低至0.88,表明改性淀粉与姜黄素复合后的淀粉双螺旋结构有序性逐渐增加;并且复合物的结晶度略有上升,预示着姜黄素的晶体结构在复合物中的占比增加。淀粉体外消化实验表明,与对照组相比,等离子体辅助制备的复合物中淀粉消化速率和程度明显降低,且随着姜黄素复合指数逐渐升高,一阶动力学拟合的消化速率k值由0.085大幅度下降至0.029,快消化淀粉含量下降,慢消化淀粉含量显著升高。结论 ...     

Effect of separate pod and root zone temperatures on yield and seed composition of three Spanish cultivars of groundnut (Arachis hypogaea L)

The effect of separate pod and root temperature regimes (all four combinations of 28/22 and 40/34 °C day/night temperature), imposed from the time of peg penetration until harvest, on yield and seed composition of three Spanish genotypes of groundnut (Arachis hypogaea L) was investigated. A decrease in pod temperature from 40/34 to 28/22 °C increased yield and oil, starch and protein mass per plant irrespective of root temperature. Additionally, a reduction in pod temperature decreased protein concentration and increased the sum of oil and starch concentration at a root temperature of 28/22 °C, whereas at a root temperature of 40/34 °C a decrease in pod temperature increased protein concentration. Root temperature reduction diminished oil concentration of genotypes AH 6179 and TMV 2 at a pod temperature of 40/34 °C. A decline in pod temperature affected fatty acid composition through a decrease in palmitic acid irrespective of root temperature and an increase in linoleic acid at a root temperature of 28/22 °C. A root temperature effect on fatty acid composition was not detected. It is concluded that field management practices and choice of genotype can influence groundnut yield and seed composition through effects on pod and root temperature. © 2001 Society of Chemical Industry     

柠檬酸鹰嘴豆淀粉酯的制备及性质研究

以柠檬酸和鹰嘴豆淀粉(NS)为原料,通过单因素、响应面分析法优化鹰嘴豆抗性淀粉(RS)制备工艺,来制备高抗性淀粉的柠檬酸鹰嘴豆淀粉酯(CS)。利用扫描电子显微镜、傅里叶红外光谱、溶解度和膨胀力等研究改性前后结构及理化性质的变化。结果表明,制备CS的最佳工艺条件：柠檬酸添加量为30%（g/g干淀粉）,反应时间为3h,反应温度为120℃。在此条件下,CS中抗性淀粉质量分数高达75.79%。与原淀粉相比,CS的溶解度升高了9.72%,膨胀力下降了8.4%;大部分CS颗粒呈椭圆形,表面存在凹陷;红外光谱显示CS在1739cm-1处出现了一个吸收峰,证实了淀粉分子与柠檬酸之间形成了酯键。综上,采用响应面优化法制备的柠檬酸鹰嘴豆淀粉酯具有较高的抗性淀粉含量,且理化性质得到明显改善,为其在食品中的应用提供了理论参考。     

萌芽处理对鹰嘴豆粉营养成分及功能特性的影响

将鹰嘴豆进行不同时间萌芽处理,对带芽鹰嘴豆粉和无芽鹰嘴豆粉主要营养成分和功能性质进行研究。结果表明,萌芽处理可使鹰嘴豆粉淀粉含量有所下降、还原糖含量有所增加,蛋白质含量则是先小幅增加后又略微下降,而异黄酮含量增加显著,其中萌芽中含有远高于子叶的异黄酮含量。萌芽处理可显著提高鹰嘴豆粉的持水性、持油性和发泡能力,其中带芽豆粉好于无芽豆粉,但萌芽对乳化能力的影响不大。随着萌芽时间的延长,除萌芽24 h的鹰嘴豆粉粘度较高外,总体上豆粉的粘度呈快速降低趋势,豆粉的淀粉水解速率和最终葡萄糖生成量也相应下降,其中,豆粉中快消化淀粉含量明显降低而慢消化淀粉含量明显升高。对萌芽鹰嘴豆粉营养成分和理化特性的研究可以为萌芽鹰嘴豆食品的开发加工提供理论依据。     

Controlled exogenous enzyme imbibition and activation in whole chickpea seed enzyme reactor (SER)

Chickpeas are of excellent quality (protein, vitamins, minerals, unsaturated fatty acids) and very low in phytoestrogen, making them a potentially promising source for vegetarian-based infant formula (VBIF). However, their high starch and fiber concentration could hinder their utilization for infants. To overcome this natural shortcoming, a solid-state "enzymation" (SSE) process was developed in which imbibition of exogenous enzyme facilitates hydrolysis within the intact chickpea seed. The process was termed seed enzyme reactor (SER). Liquid imbibition data of dry chickpeas during soaking were fitted with the Weibull distribution model. The derived Weibull shape parameter, β, value (0.77 ± 0.11) indicated that the imbibition mechanism followed Fickian diffusion. Imbibition occurred through the coat and external layers. The process was tested using green fluorescent protein (GFP) as an exogenous marker, and involved soaking, thermal treatment, peeling, microwave partial drying, rehydration in enzyme solution, and SSE at an adjusted pH, time, and temperature. Amylases, or a combination of amylases and cellulases, resulted in significant carbohydrate hydrolysis (23% and 47% of the available starch, respectively). In addition, chickpea initial raffinose and stachyose concentration was significantly reduced (91% and 92%, respectively). The process could serve as a proof of concept, requiring additional development and optimization to become a full industrial application.     

微波预处理对奇亚籽出油率及油脂品质的影响

采用微波技术对奇亚籽进行预处理后低温压榨制油,测定奇亚籽油理化指标、营养及抗氧化指标,探讨微波预处理条件对奇亚籽出油率以及奇亚籽油品质的影响。结果表明：原料的水分含量、微波时间、微波功率对奇亚籽出油率和奇亚籽油的理化指标、黄酮含量、多酚含量及DPPH·和O-2·清除能力均有一定的影响,对奇亚籽油脂肪酸相对含量影响较小。经单因素实验和正交实验得出：微波预处理奇亚籽的适宜工艺条件为奇亚籽水分含量12%、微波时间3 min、微波功率600 W,在该条件下奇亚籽出油率可达到21.05%,奇亚籽油酸价（KOH）0.52 mg/g、过氧化值0.44 mmol/kg、黄酮含量318.25 mg/kg、多酚含量28.00 mg/kg,DPPH·和O-2·清除率分别为2479%和26.84%。     

立地对油茶籽出油率及油茶籽油品质的影响研究

为了探明立地对油茶籽出油率及油茶籽油品质的影响,以9个立地的低温压榨油茶籽油为样品,测定油茶籽出油率及油茶籽油的理化性质、感官品质、脂肪酸组成、功能性成分含量及氧化诱导时间,分析坡向、坡位因子对油茶籽出油率及油茶籽油品质的影响。结果表明:立地对油茶籽出油率及油茶籽油的过氧化值、碘值、皂化值、感官品质、功能性成分含量及氧化诱导时间均具有明显影响,对油茶籽油的酸价、脂肪酸组成无明显影响。说明立地是影响油茶籽出油率及油茶籽油品质的重要因素。     

预冷环境及时间对猪胴体冷却损耗的影响

为了解决传统企业在猪胴体冷却过程中干耗较严重的问题,在春季选取若干宰后猪胴体,研究预冷库内不同位置的风速、温度、相对湿度的变化规律,不同冷却时间和冷库内不同位置对猪胴体冷却损耗的影响。结果表明：预冷库内不同位置之间的风速、温度、相对湿度之间差异对猪胴体预冷损耗存在显著影响（P＜0.05）,风速大的位置其胴体周围环境相对湿度高,温度低,胴体冷却损耗小;随着预冷时间的延长,猪胴体损耗逐渐增大,且预冷时间对冷却损耗也有显著影响（P＜0.05）。     

快速冷却对宰后牦牛肉成熟过程中细胞凋亡酶活力与嫩度的影响

为探究快速冷却对宰后牦牛肉成熟过程中嫩度与细胞凋亡酶活力的关系,以常规冷却和快速冷却处理的牦牛背最长肌为研究对象,分别在宰后不同时间点测定剪切力、肌原纤维小片化指数(myofibrillar fragmentation index,MFI)、caspase-9、3活力等指标变化。结果表明,快速冷却处理使宰后初期肌肉中心温度下降速率加快,pH下降速率降低。在宰后6h内,MFI、caspase-9活力变化不显著(p0.05)。pH、剪切力、caspase-9、3活力出现峰值时间延迟。此外,与常规冷却相比,快速冷却组剪切力值普遍较高,MFI较低。宰后168h,快速冷却组与常规冷却组MFI分别升高了56.59%、58.60%,差异显著(p0.05)。以上研究表明,快速冷却方式下温度下降速率的提高显著减缓了pH的下降,使caspase活力在成熟前期被抑制,导致其对肌原纤维蛋白的降解减弱,从而降低牛肉嫩度并延长肌肉成熟时间。     

热处理方式对裸仁南瓜籽理化性质及出油率的影响

分别用烘箱在50℃,用滚筒烘炒机在140℃条件下处理使裸仁南瓜籽,使水分降至5%,分析南瓜籽厚度、密度、硬度、微观结构、营养成分和出油率的变化。结果表明:烘干南瓜籽厚度小于烘炒南瓜籽,密度和硬度则大于烘炒南瓜籽。烘干南瓜籽相比烘炒南瓜籽细胞结构破坏程度高,孔隙较多。烘干南瓜籽出油率为47.75%,显著高于烘炒南瓜籽(41.67%)(P<0.05)。     

The effects of chickpea on the functional properties of white and whole wheat bread

The effects of the addition of chickpea (Cicer arietinum), emulsifier and altered amount of water on the functional properties (bread volume, colour of crust, crumb texture and crumb porosity) of white and whole wheat bread were investigated applying a screening three factorial design. Addition of chickpea increased crumb firmness and slightly decreased bread volume in both bread types. Addition of emulsifier increased bread volume and decreased bread firmness. Altering the amount of water addition had no significant effects on white bread, but decreased crumb firmness and increased bread volume in whole wheat bread. None of the investigated parameter had an effect of whole wheat bread colour, while in white bread chickpea addition increased darkness and yellowness of the bread. Optimum addition for breads of highest quality would be 56.9–58% water, 1.0% emulsifier and 10.0–16.0% chickpea in white bread and 58% water, 1.0% emulsifier and 11.8% chickpea in whole wheat bread.     

采后赤霉酸处理对番茄果实冷害的影响

本文研究外源赤霉酸(gibberellic acid,GA_3)处理对采后番茄果实抗冷性的影响。以绿熟期的浙粉702番茄果实为试材,室温下经0、0.2、0.5和1 m M GA_3水溶液处理30 min后,在4℃条件下贮藏,分别在贮藏第0、3、7、14、21和28 d时取样,于室温下放置3 d后测定番茄果实的冷害指数以确定适宜的GA3浓度,并观察此浓度GA3处理后番茄果实微观结构变化,测定其丙二醛(malondialdehyde,MDA)含量、离子渗透率以及细胞膜磷脂相关酶:磷脂酶C(phospholipase C,PLC)、磷脂酶D(phospholipase D,PLD)、脂氧合酶(lipoxidase,LOX)和细胞壁降解酶多聚半乳糖醛酸酶(polygalacturonase,PG)活性的变化。结果表明:与对照组相比,外源0.5 m M GA_3处理能有效减轻番茄果实的冷害症状、保护细胞的微观结构、抑制MDA含量和离子渗透率的增加以及PLC、PLD、LOX和PG活性的增强,从而提高采后番茄果实的抗冷性。