Chilling effects during seed filling on accumulation of seed reserves and yield of chickpea

Chilling (<15 °C) during the reproductive phase of chickpea leads to abortion of flowers and pods, infertile pods, smaller seeds and reduced seed yields. In the present study, effects of chilling during seed development were evaluated on accumulation of seed reserves and yield parameters in an extra early maturing chickpea genotype ICCV 96 029. Relative to control plants (17/28 °C mean minimum/maximum temperature), those subjected to cold stress (5/13 °C mean minimum/maximum temperature) showed a marked increase in electrolyte leakage, while cellular respiration (assessed as 2,3,5‐triphenyl tetrazolium chloride reduction activity), chlorophyll content, relative leaf water content and rate and duration of seed filling decreased significantly. In cold‐stressed plants, seed number per 100 pods, seed weight per plant, average seed weight and average seed size decreased by 35, 43, 41 and 24% respectively. Seed reserves of starch, protein and fat decreased by 34, 33 and 43% respectively, while total soluble sugars increased twofold. The accumulation of storage proteins such as globulins and albumins was inhibited to a greater extent than that of prolamins and glutelins. Most of the amino acids decreased as a result of stress, while some such as proline and glutamic acid increased significantly. Among the minerals examined, phosphorus content decreased more than calcium and iron contents. Copyright © 2005 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).     

Seed protein characterisation and nitrogen fixation rates in the chickpea mutant hyprosola and its parent

The amino acid composition of the seed proteins of Hyprosola, a high protein, high yielding mutant of chickpea (Cicer arietinum L), differed little from that of its parental cultivar, Faridpur-1. Oser's essential amino acid index was 76-5 in the mutant and 76-7 in the parent. Hyprosola seed has higher crude protein, extractable protein, globulin and albumin contents than Faridpur-1. The mutant had an albumin/globulin ratio of 0-23 compared with the parental value of 0-21. The mutant oligomeric proteins differed quantitatively and qualitatively from the parent on cellulose acetate electrophoretograms. The polypeptide composition of globulins and albumins fractionated by SDS-PAGE differed markedly in the intensity of many bands but not in the mobility of any polypeptides. Nitrogen fixation (acetylene reduction) rates were similar in the two cultivars, and in both hydrogen evolution utilised 45 % of the electron flow through nitrogenase.     

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     

风味鹰嘴豆软罐头加工工艺的研究

以鹰嘴豆为主要原料,研究风味鹰嘴豆软罐头的加工工艺,对鹰嘴豆采用常温持续浸泡方法以及加压蒸煮工艺对鹰嘴豆进行处理,显著改善了鹰嘴豆的加工性能并提高了制品的风味和口感。通过正交实验确定了风味鹰嘴豆软罐头鹰嘴豆处理的最佳工艺条件:鹰嘴豆初始浸泡的水温为24℃,浸泡水温为34℃,浸泡时间为6h,蒸煮时间12min。      

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.     

A simple method to identify chickpea cultivars to be included in infant food manufacture

A simple method is described for obtaining an overall view of estimated trace element bioavailability in chickpeas, in order to select chickpea cultivars for use as ingredients in infant food manufacture. The two‐phase method is based on a set of six raw variables (V_Ri, i = 1–6): average Fe, Cu, Zn, trypsin inhibitor, phytic acid and tannin contents. In the first phase, each V_R was transformed into a V_Ti : V_T = (V_R ? min) × 100/(max ? min). In the second phase, using information drawn from the set of three trace elements V_T, a new variable was obtained, defined as the area enclosed within a three‐axis system (TE area). A similar process was used with the data for trypsin inhibitor, phytic acid and tannin to obtain an antinutritive factor area (AF area). Four cultivars (ca2047, ca2219, ca2222 and p678) were deemed to be of particular interest as possible ingredients of an infant food formula, since they combined a high level of trace elements with a low level of antinutritive substances. In addition, a significant correlation was observed between TE and AF areas (r = 0.37, p < 0.05), showing that a high overall trace element content in chickpeas correlates with high overall antinutritive substance levels. Finally, the chickpea cultivar ca2219 is proposed as the best option, having ruled out other possibilities. Copyright © 2003 Society of Chemical Industry     

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     

鹰嘴豆纳豆发酵过程中挥发性成分分析

采用顶空固相微萃取-气质联用技术（HS-SPME-GC-MS）对鹰嘴豆纳豆挥发性成分进行了测定与分析。结果表明,发酵24 h、36 h、48 h和60 h的鹰嘴豆纳豆分别鉴定出54、50、39和37种挥发性成分,包括醇类、醛类、酮类、酸类、酯类、吡嗪类、烃类、氨气和其他类物质,其中吡嗪类、酸类、酯类是鹰嘴豆纳豆的主要挥发性成分。吡嗪类物质在发酵36 h时相对含量大幅提高,其中2,3,5,6-四甲基吡嗪在48 h时含量最高,为17.95%;酸类物质相对含量随着发酵时间延长先减少后增加,其中反式阿魏酸含量在48 h时最高,为15.16%;酯类物质随发酵时间的延长逐渐降低,从发酵24 h的17.54%减少到60 h的2.89%。     

Influence of growing season,location and planting time on some quality parameters of kabuli chickpea

Variability in hundred seed weight (HSW), protein content (PC) and cooking time (CT) was determined in the world collection of kabuli chickpea (Cicer arietinum L) maintained at ICARDA. HSW varied from 8 to 67 g, PC from 143 to 270 g kg^?1 (14.3 to 27%) and CT from 50 to 296 min. Over all observations a coefficient of correlation of 0.87 ( P = 0.01) was found between HSW and CT. This was not maintained for genotypes of intermediate HSW (25–42 g per 100 seeds). Standard unit heritability was 0.96, 0.37 and 0.68 respectively for HSW, PC and CT, while broad sense heritability was 0.79 for HSW and 0.55 for PC indicating a surprisingly high degree of heritability of PC in the kabuli chickpea. Growing season had a marked effect on HSW and a lesser effect on PC than did growing location, and genotype/season and genotype/location interactions were apparent in both HSW and PC. Since CT and HSW were highly correlated, CT was affected to the same extent as HSW by growing season and location, PC appeared to be the most stable of the three quality parameters, and several lines were identified which maintained a PC significantly higher than the population mean when grown on two locations over two seasons, with low within-genotype coefficients of variability. Compared with spring planting, winter planting decreased PC by 8 g kg^?1 whereas HSW increased by 1.2 g per 100 seeds.     

Role of steaming and toasting on the odor, protein characteristics of chickpea (Cicer arietinum L.) flour, and product quality

Proteins play an important role in imparting functional attributes like texture and shape, which determine the sensory quality of the foods. Boondi, a deep fried product from chickpea (Cicer arietinum L.) flour dispersion, is a popular snack food in India. Chickpea dhal (splits) or flour was subjected to various processing conditions like steaming and toasting, to determine their effect on the chickpea flour protein characteristics and on the product quality. Dhal and flour subjected to different heat treatments showed differences in their odor profiles. The SDS-PAGE of sodium phosphate buffer extracts of steamed dhal or flour showed that the high molecular weight (HMW) proteins of 66 to 100 kDa that were present in the untreated dhal were found to be absent in steamed dhal extracts. However, SDS buffer extracts on SDS-PAGE of these steamed samples did not show any difference between untreated and thermally treated dhal samples. Phosphate buffer extracts of the thermally treated flours were subjected to gel filtration chromatography and the results indicated that the HMW protein fraction content decreased significantly in the treated dhal or flour samples compared to control. Boondi prepared from the thermally treated dhal samples resulted in the loss of spherical shape of boondi. Thus, the results indicate that thermal treatment of chickpea dhal and flour influence changes in protein characteristics, the sensory profile and quality of boondi.     

Cooking quality and nutritional attributes of some nely developed cultivars of chickpea (Cicer arietinum)

Eight nely developed and to commonly gron chickpea (Cicer arietinum L) cultivars ere evaluated for their cooking quality by measuring cooking time, ater absorption and sensory properties. Nutritional aspects of cooked hole seed samples ere measured chemically (including amino acids and minerals) and biologically in nitrogen-balance experiments ith rats. Results indicated that kabuli (cream seed coat) may be generally preferred to desi (bron seed coat) cultivars in terms of cooking time and sensory properties. Calcium content as noticeably higher in desi than in kabuli cultivars, hereas magnesium, iron, copper and zinc shoed no definite trend. Levels of lysine, threonine, methionine and cystine of these genotypes ere ithin the range of FAO values. Desi and kabuli revealed no noticeable difference in protein and amino acids. Hoever, biological value as considerably higher for kabuli than for desi. Consequently, kabuli contained more utilisable protein and may be nutritionally better than desi. In general, cooking quality and nutritional aspects of both nely developed and control cultivars ere similar.     

Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type-2 diabetes

Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million tons enter the world market annually). Some chickpea components have shown, in preclinical and clinical studies, several health benefits, including antioxidant capacity, and antifungal, antibacterial, analgesic, anticancer, antiinflammatory, and hypocholesterolemic properties, as well as angiotensin I-converting enzyme inhibition. In the United States, chickpea is consumed mostly in the form of hummus. However, the development of new products with value-added bioactivity is creating new opportunities for research and food applications. Information about bioactive compounds and functional properties of chickpea ingredients in the development of new products is needed. The objective of this review was to summarize available scientific information, from the last 15 years, on chickpea production, consumption trends, applications in the food industry in the elaboration of plant-based snacks, and on its bioactive compounds related to type 2 diabetes (T2D). Areas of opportunity for future research and new applications of specific bioactive compounds as novel food ingredients are highlighted. Research is key to overcome the main processing obstacles and sensory challenges for the application of chickpea as ingredient in snack preparations. The use of chickpea bioactive compounds as ingredient in food products is also a promising area for accessibility of their health benefits, such as the management of T2D.     

鹰嘴豆分离蛋白质的功能性质

碱溶酸沉法制备鹰嘴豆分离蛋白质,其蛋白质含量为91.53%。研究各种外部条件如温度、pH、离子强度、离子种类对鹰嘴豆分离蛋白质溶解性的影响以及pH、离子强度对乳化能力及乳化稳定性的影响。     

Factors affecting the in vitro protein digestibility of chickpea albumins

In vitro protein digestibility (IVPD) of chickpea albumins and its possible relationship to their structure and the presence of trypsin inhibitor activity (TIA) have been studied. Trypsin digestion of the albumin fraction under non‐reducing conditions was incomplete, while the reduction of inter‐ and intramolecular disulphide bonds caused an improvement in the accessibility of sites susceptible to trypsin digestion. Trypsin inhibitor activity in the chickpea albumin fraction was dependent upon both temperature and heating time. Although heating the albumin fraction at 100 °C for 30 min reduced the TIA by more than 50% with respect to the initial activity, an important TIA rate was attributable to heat‐resistant trypsin inhibitor. The TIA decrease was not related to an increase in the rate of IVPD. However, we observed a significant (P ≤ 0.05) increment in IVPD in the presence of β‐ME, confirming the essential role of disulphide bonds in stabilising the protein structure of the albumin fraction. © 2000 Society of Chemical Industry     

鹰嘴豆多肽抗疲劳活性

目的:提高鹰嘴豆的附加值。方法:进行小鼠负重游泳试验,测定免疫活性,分析疲劳相关生化指标。结果:负重游泳试验中,鹰嘴豆多肽喂养组小鼠游泳时间极显著长于对照组(P<0.01),鹰嘴豆多肽极显著降低了小鼠血液中尿素氮和血乳酸水平,极显著提高了肝糖原、肌糖原和胰岛素含量(P<0.01)。鹰嘴豆多肽还可显著提高超氧化物歧化酶(SOD)和谷胱甘肽过氧化物酶(GSH-Px)、乳酸脱氢酶(LDH)的活性。此外,补充鹰嘴豆多肽可以通过增加小鼠的吞噬细胞活性、刺激sIgA分泌和减少促炎细胞因子来提高免疫力。结论:鹰嘴豆多肽对小鼠具有较强的抗疲劳作用。     

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。