Drought is a major abiotic stress limiting agricultural crops production worldwide.In our study,we isolated a novel C2H2-type zinc finger protein gene ZF2 from chickpea.ZF2 consisted of 232 amino acids with two QALGGH...Drought is a major abiotic stress limiting agricultural crops production worldwide.In our study,we isolated a novel C2H2-type zinc finger protein gene ZF2 from chickpea.ZF2 consisted of 232 amino acids with two QALGGH motifs in Cys2/His2 zinc finger domain.Transient expression analysis of ZF2:GFP fusion protein showed that ZF2 was a nuclear localized protein.In the yeast assay system,the full-length of ZF2 did not show transcriptional activation.Expression of ZF2 gene was enhanced by treatments of several abiotic stresses and phytohormones.The promoter region of ZF2 contained multiple stress-and hormone-related cis-elements.Overexpression of ZF2 in Arabidopsis significantly improved the root length and fresh weight at seedling stage and enhanced the survival rates and proline content under drought treatment.These results indicated that ZF2 functioned as a positive regulator in drought response.展开更多
该研究将富硒能力较强的纳豆芽孢杆菌作为发酵菌种,鹰嘴豆为原料,以血管紧张素转化酶(angiotensin I converting enzyme,ACE)抑制率为指标,采用单因素试验和响应面优化法对纳豆芽孢杆菌富硒后产ACE抑制肽的最佳条件进行优化。同时采用...该研究将富硒能力较强的纳豆芽孢杆菌作为发酵菌种,鹰嘴豆为原料,以血管紧张素转化酶(angiotensin I converting enzyme,ACE)抑制率为指标,采用单因素试验和响应面优化法对纳豆芽孢杆菌富硒后产ACE抑制肽的最佳条件进行优化。同时采用超高效液相色谱-电喷雾电离-串联质谱(ultra performance liquid chromatography electrospray ionization tandem mass spectrometry,UPLC-ESI-MS/MS)法对鹰嘴豆纳豆富硒后硒代氨基酸进行定性定量分析。结果表明,L-硒代胱氨酸是鹰嘴豆纳豆富硒后主要的硒代氨基酸,纳豆芽孢杆菌富硒后产ACE抑制肽的最佳条件为接种量2%、液料比18∶1(mL/g)、发酵温度40℃,ACE抑制率可达89.24%。对比试验的结果显示,纳豆芽孢杆菌不富硒发酵鹰嘴豆产ACE抑制肽活性为66.35%,表明富硒纳豆芽孢杆菌发酵鹰嘴豆对ACE活性有良好的抑制作用。展开更多
探究鹰嘴豆对非油炸方便面品质及消化特性的影响,为低血糖生成指数(glycemic index predictive value,GI)的非油炸方便面的研发提供理论基础。通过添加不同含量的鹰嘴豆粉,分析其对非油炸方便面的混粉揉混特性、水分分布、糊化度、微观...探究鹰嘴豆对非油炸方便面品质及消化特性的影响,为低血糖生成指数(glycemic index predictive value,GI)的非油炸方便面的研发提供理论基础。通过添加不同含量的鹰嘴豆粉,分析其对非油炸方便面的混粉揉混特性、水分分布、糊化度、微观结构、质构特性、蛋白质二级结构及消化特性的影响。结果表明:当鹰嘴豆粉添加量为0%~30%时,面团耐揉性变差,蛋白质二级结构中α-螺旋和β-折叠结构含量增加,对方便面的微观结构无显著影响;当添加量超过30%时,揉混参数上升,蛋白质二级结构中无序结构增多,微观结构遭到明显破坏;鹰嘴豆粉的加入总体上会降低面团的弛豫时间,提高面团的持水能力,但会降低方便面的糊化度,蒸煮特性和质构特性变差;鹰嘴豆粉的添加会显著降低方便面的消化速率和GI。当鹰嘴豆粉添加量低于30%时可改善方便面的营养和加工特性,同时降低方便面的GI。展开更多
Chickpea is the third most important pulse crop as a source of dietary protein. Ever-increasing demand in Asian countries calls for breeding superior desi-type varieties, in turn necessitating the availability of char...Chickpea is the third most important pulse crop as a source of dietary protein. Ever-increasing demand in Asian countries calls for breeding superior desi-type varieties, in turn necessitating the availability of characterized germplasm to breeders. The Indian National Genebank,located at the National Bureau of Plant Genetic Resources, New Delhi, conserves 14,651 accessions of chickpea. The entire set was characterized in a single large-scale experiment.High variation was observed for eight quantitative and 12 qualitative agro-morphological traits. Allelic richness procedure was employed to assemble a core set comprising 1103 accessions, 70.0% of which were of Indian origin. Comparable values of total variation explained by the first three principal components in the entire collection(51.1%) and the core(52.4%)together with conservation of nine pairwise r values among quantitative traits in the core collection and a coincidence rate around 99.7% indicated that the chickpea core was indeed an excellent representation of the entire chickpea collection in the National Genebank. The chickpea core exhibited greater diversity than the entire collection in agro-morphological traits, as assessed by higher variance and Shannon–Weaver diversity indices, indicating that the chickpea core maximized the phenotypic diversity available in the Indian chickpea germplasm. The chickpea core, comprising mainly indigenous desi genotypes, is expected to be an excellent resource for chickpea breeders. Information on the chickpea core can be accessed at http://www.nbpgr.ernet.in/pgrportal.展开更多
Chickpea is an important food legume crop of Turkey and is largely grown for human consumption on low moisture or salt-affected soils. The objective of the study was to find the effects of NaCl stress at electrical co...Chickpea is an important food legume crop of Turkey and is largely grown for human consumption on low moisture or salt-affected soils. The objective of the study was to find the effects of NaCl stress at electrical conductivities of 4.5,8.6,12.7 and 16.3 dS/m and seed sizes(7,8 and 9 mm) on germination and early seedling growth of three popular chickpea cultivars(AKN-97,Gokce and Uzunlu-99). Mean frequency of germination,germination time,germination index,root length,shoot length and seedling fresh weight showed seed size-dependent responses of cultivars to salt stress. In general,small seeds germinated and grew more rapidly compared to medium and large seeds of the same cultivars against all levels of salt stress,with the best results in cultivar Uzunlu-99. No effect of NaCl treatments was observed on frequency of germination;however,a drastic decrease in early seedling growth was recorded at increased NaCl concentrations. Regression analysis results showed a significantly positive rela-tionship(P<0.01) between seed size and mean germination time,whereas a significantly negative relationship was recorded between seed size and germination index,root length,shoot length. Moreover,linear regression values apparently confirmed that increased seed size in each cultivar affected decreased germination index,root and shoot lengths with enhanced mean germination time. Thus,it was concluded that the use of small seeds could considerably reduce the production costs of chickpea in salt-affected soils.展开更多
Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. In a previous study, we showed that common processing procedures, such as s...Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. In a previous study, we showed that common processing procedures, such as soaking and cooking, decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. The observed reduction in total phenolic content was due to the movement of polyphenols from the seed coat to the soaking or cooking water. Here, the effects of baking, roasting and frying processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. Baked, fried and roasted colored chickpea seeds had significantly higher levels of TPC, TFC and FRAP AA than regular cream- and beige-colored seeds subjected to the same treatments. In contrast to our previous results with soaking and cooking, baking, frying and roasting retained most of the TPC, TFC and FRAP AA in the final products. Thus, colored chickpeas subjected to these three processing methods might be considered a functional food in addition to its traditional role of providing dietary proteins.展开更多
Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. However, common processing procedures, such as soaking and cooking, may dec...Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. However, common processing procedures, such as soaking and cooking, may decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. Here, the effects of soaking, cooking and steaming processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. All processing steps significantly reduced TPC, TFC and FRAP AA in all of the tested chickpea seeds. Nevertheless, soaking the seeds at room temperature (for 22 h) resulted in a smaller decrease in TPC, TFC and FRAP AA than soaking at 60℃ (for 2 h). Moreover, steaming was superior to cooking in terms of conserving polyphenol and antioxidant activity. The observed reduction in TPC was mainly due to leaching of these compounds from the seed coat into the soaking or cooking water. Based on these results, we suggest that soaking at room temperature for 22 h followed by steaming for 1 h is the best method for retaining TPC, TFC and FRAP AA of colored chickpea.展开更多
Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40...Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter. No significant difference was observed in specific volume between rice cake and cake containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62 and 2.56 cm3/g, respectively. Data also revealed that gluten-free cake lightness (L*) and total intensity significantly increased with 40% of sorghum flour followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated chickpea flour resulted in significant high in redness (a*), yellowness (b*) and chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by substituted levels 30% and 20% which attributed to their natural yellow pigments compared with other investigated samples. Overall acceptability of gluten-free cakes was improved after adding 20, 30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6 and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more freshness than wheat flour cake and other treatments during storage duration. After 6 days, rice cake had significant high freshness (306.2%) followed by gluten-free cake samples with 20% of sorghum or germinated chickpea flours which given 294.5% and 289.4%, respectively. Generally, it could be concluded that the quality and nutritional properties of gluten-free rice cakes could be improved when using 20%, 30% of sorghum flour and 20% of germinated chickpea flour as substitution levels of rice flour.展开更多
Chickpea (Cicer airetinum L.) is an important and most preferred food legume in many parts of the world especially in the Indian sub-continent. Molecular analysis of chickpea using DNA technology has been carried out ...Chickpea (Cicer airetinum L.) is an important and most preferred food legume in many parts of the world especially in the Indian sub-continent. Molecular analysis of chickpea using DNA technology has been carried out to identify the diverse genetic base of the cultivars for selected preferential introductions as efficient edible elements. A few of these genetic stocks have been documented here to tap their genetic diversity. The status shows that the level of polymorphism in this species is low. Using PCR based markers, marker assisted selection of polymorphy is one of the established techniques. Here, this procedure has been employed to expedite gene/QTL pyramiding in the chickpea. The study presented here includes analysis of 12 germplasms of chickpea. Standard CTAB method has been performed, with certain modifications, to get better intensity and resolution of DNA bands. Extracted DNA, amplified with 41 RAPD and 21 ISSR primers are thereby tested to determine genetic diversity. The presentation discusses the results of chickpea germplasm diversity on the basis of these observations.展开更多
Based on the generalization and summary of the research on the functional constituents of chickpea at home and abroad in recent years,the research advances in some rich functional constituents including isoflavones,pr...Based on the generalization and summary of the research on the functional constituents of chickpea at home and abroad in recent years,the research advances in some rich functional constituents including isoflavones,proteins and peptides,carbohydrates,saponins and trace elements in chickpeas was reviewed in this paper. It provides a basis for the research,development and utilization of the functional constituents of chickpea in the future.展开更多
The exploration of genetically variable accessions is the key source of germplasm conservation and potential breeding material for the future. The more diverse group of cultivars provides an ample opportunity to breed...The exploration of genetically variable accessions is the key source of germplasm conservation and potential breeding material for the future. The more diverse group of cultivars provides an ample opportunity to breeders for releasing new and superior varieties, considering their quality traits for direct commercial utilization. In this study, we assessed the genetic diversity of Cicer arietinum 70 accessions from Pakistan and USA using morphological traits, seed protein and molecular markers. Based on four morphological traits, the average coefficient of variation was calculated as 56.8% with significant correlation among yield traits. The analysis revealed that the accessions 1898, 2819, 3022, 3037, 3040, 3043, 3054, 3059 and 3063 were best in performance with a total of 12% environmental error. The cluster analysis based on protein data revealed 50% genetic diversity among accessions. The clustering pattern did not show any grouping that could be attributed to either the geographic distribution or the field performance. For molecular characterization of germplasm 5 PCR based RAPD primers, OPA4, OPA9, OPG13, UBC181 and UBC733b used were found to be polymorphic with 37% genetic diversity among local and exotic accessions. Whereas, 3 SSR primers viz., CaSTMS2, Ca- STMS15 and CaSTMS21 scored the genetic variability up to 55% by cluster analysis through UPGMA percent disagreement. The primers, TA72 and TA130 were linked with yield related traits, indicated highest dissimilarity index value (0.69) and notable variation in the identified promising lines. The Morphometric, Biochemical and Molecular markers reported here, are helpful to assess the extent of genetic diversity among Chickpea accessions and can be used to identify the unreported cultivars with desirable quantitative traits for improving Chickpea yield in Pakistan. Based on the study, the accessions 3043 and 3054 have been recommended to the breeders for their future use in multiplication and screening against various diseases.展开更多
A 2-year field study was conducted in northern Greece to investigate the effect of nitrogen fertilization and irrigation on productivity of three Greek chickpea varieties (“Amorgos” “Serifos”, “Andros”). Chickpe...A 2-year field study was conducted in northern Greece to investigate the effect of nitrogen fertilization and irrigation on productivity of three Greek chickpea varieties (“Amorgos” “Serifos”, “Andros”). Chickpea, grown under irrigation regime (30 + 30 mm of water) and fertilized with 50 kg·N·ha-1 before planting and with 40 kg·N·ha-1 at blossom growth stage, produced more total dry biomass and seed yield as compared with that grown under non-irrigated conditions and fertilized with 50 kg·N·ha-1 before planting only. In particular, irrigation and nitrogen fertilization at blossom growth stage increased total dry weight of chickpea by 18.3% and 18.5%, respectively, as compared with that of non-irrigated and fertilized with N before planting. The corresponding increase of seed yield was 30.5% and 20%, respectively. The total dry biomass of “Amorgos” was 10% and 13% greater than that of “Serifos” and “Andros”, while its respective seed yield increase was 5% and 16%. Finally, the quantum yield of photosystem II of chickpea was not affected by irrigation or fertilization. These results indicated that nitrogen fertilization at blossom growth stage combined with irrigation increased seed yield of all chickpea varieties, whereas the same treatments did not have any effect on plant quantum yield of photosystem II.展开更多
基金sponsored by the National Natural Science Foundation of China(31160306 and 30860152)Natural Science Foundation of Zhejiang Province(LQ20C130003)+1 种基金Scientific Research Fund of Zhejiang Provincial Education Department(Y202145972 and Y202248468)Zhejiang Students’Technology and Innovation Program(Xinmiao Program)(2022R485A003).
文摘Drought is a major abiotic stress limiting agricultural crops production worldwide.In our study,we isolated a novel C2H2-type zinc finger protein gene ZF2 from chickpea.ZF2 consisted of 232 amino acids with two QALGGH motifs in Cys2/His2 zinc finger domain.Transient expression analysis of ZF2:GFP fusion protein showed that ZF2 was a nuclear localized protein.In the yeast assay system,the full-length of ZF2 did not show transcriptional activation.Expression of ZF2 gene was enhanced by treatments of several abiotic stresses and phytohormones.The promoter region of ZF2 contained multiple stress-and hormone-related cis-elements.Overexpression of ZF2 in Arabidopsis significantly improved the root length and fresh weight at seedling stage and enhanced the survival rates and proline content under drought treatment.These results indicated that ZF2 functioned as a positive regulator in drought response.
文摘该研究将富硒能力较强的纳豆芽孢杆菌作为发酵菌种,鹰嘴豆为原料,以血管紧张素转化酶(angiotensin I converting enzyme,ACE)抑制率为指标,采用单因素试验和响应面优化法对纳豆芽孢杆菌富硒后产ACE抑制肽的最佳条件进行优化。同时采用超高效液相色谱-电喷雾电离-串联质谱(ultra performance liquid chromatography electrospray ionization tandem mass spectrometry,UPLC-ESI-MS/MS)法对鹰嘴豆纳豆富硒后硒代氨基酸进行定性定量分析。结果表明,L-硒代胱氨酸是鹰嘴豆纳豆富硒后主要的硒代氨基酸,纳豆芽孢杆菌富硒后产ACE抑制肽的最佳条件为接种量2%、液料比18∶1(mL/g)、发酵温度40℃,ACE抑制率可达89.24%。对比试验的结果显示,纳豆芽孢杆菌不富硒发酵鹰嘴豆产ACE抑制肽活性为66.35%,表明富硒纳豆芽孢杆菌发酵鹰嘴豆对ACE活性有良好的抑制作用。
文摘探究鹰嘴豆对非油炸方便面品质及消化特性的影响,为低血糖生成指数(glycemic index predictive value,GI)的非油炸方便面的研发提供理论基础。通过添加不同含量的鹰嘴豆粉,分析其对非油炸方便面的混粉揉混特性、水分分布、糊化度、微观结构、质构特性、蛋白质二级结构及消化特性的影响。结果表明:当鹰嘴豆粉添加量为0%~30%时,面团耐揉性变差,蛋白质二级结构中α-螺旋和β-折叠结构含量增加,对方便面的微观结构无显著影响;当添加量超过30%时,揉混参数上升,蛋白质二级结构中无序结构增多,微观结构遭到明显破坏;鹰嘴豆粉的加入总体上会降低面团的弛豫时间,提高面团的持水能力,但会降低方便面的糊化度,蒸煮特性和质构特性变差;鹰嘴豆粉的添加会显著降低方便面的消化速率和GI。当鹰嘴豆粉添加量低于30%时可改善方便面的营养和加工特性,同时降低方便面的GI。
基金funded by the Indian Council of Agricultural Research
文摘Chickpea is the third most important pulse crop as a source of dietary protein. Ever-increasing demand in Asian countries calls for breeding superior desi-type varieties, in turn necessitating the availability of characterized germplasm to breeders. The Indian National Genebank,located at the National Bureau of Plant Genetic Resources, New Delhi, conserves 14,651 accessions of chickpea. The entire set was characterized in a single large-scale experiment.High variation was observed for eight quantitative and 12 qualitative agro-morphological traits. Allelic richness procedure was employed to assemble a core set comprising 1103 accessions, 70.0% of which were of Indian origin. Comparable values of total variation explained by the first three principal components in the entire collection(51.1%) and the core(52.4%)together with conservation of nine pairwise r values among quantitative traits in the core collection and a coincidence rate around 99.7% indicated that the chickpea core was indeed an excellent representation of the entire chickpea collection in the National Genebank. The chickpea core exhibited greater diversity than the entire collection in agro-morphological traits, as assessed by higher variance and Shannon–Weaver diversity indices, indicating that the chickpea core maximized the phenotypic diversity available in the Indian chickpea germplasm. The chickpea core, comprising mainly indigenous desi genotypes, is expected to be an excellent resource for chickpea breeders. Information on the chickpea core can be accessed at http://www.nbpgr.ernet.in/pgrportal.
文摘Chickpea is an important food legume crop of Turkey and is largely grown for human consumption on low moisture or salt-affected soils. The objective of the study was to find the effects of NaCl stress at electrical conductivities of 4.5,8.6,12.7 and 16.3 dS/m and seed sizes(7,8 and 9 mm) on germination and early seedling growth of three popular chickpea cultivars(AKN-97,Gokce and Uzunlu-99). Mean frequency of germination,germination time,germination index,root length,shoot length and seedling fresh weight showed seed size-dependent responses of cultivars to salt stress. In general,small seeds germinated and grew more rapidly compared to medium and large seeds of the same cultivars against all levels of salt stress,with the best results in cultivar Uzunlu-99. No effect of NaCl treatments was observed on frequency of germination;however,a drastic decrease in early seedling growth was recorded at increased NaCl concentrations. Regression analysis results showed a significantly positive rela-tionship(P<0.01) between seed size and mean germination time,whereas a significantly negative relationship was recorded between seed size and germination index,root length,shoot length. Moreover,linear regression values apparently confirmed that increased seed size in each cultivar affected decreased germination index,root and shoot lengths with enhanced mean germination time. Thus,it was concluded that the use of small seeds could considerably reduce the production costs of chickpea in salt-affected soils.
文摘Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. In a previous study, we showed that common processing procedures, such as soaking and cooking, decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. The observed reduction in total phenolic content was due to the movement of polyphenols from the seed coat to the soaking or cooking water. Here, the effects of baking, roasting and frying processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. Baked, fried and roasted colored chickpea seeds had significantly higher levels of TPC, TFC and FRAP AA than regular cream- and beige-colored seeds subjected to the same treatments. In contrast to our previous results with soaking and cooking, baking, frying and roasting retained most of the TPC, TFC and FRAP AA in the final products. Thus, colored chickpeas subjected to these three processing methods might be considered a functional food in addition to its traditional role of providing dietary proteins.
文摘Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. However, common processing procedures, such as soaking and cooking, may decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. Here, the effects of soaking, cooking and steaming processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. All processing steps significantly reduced TPC, TFC and FRAP AA in all of the tested chickpea seeds. Nevertheless, soaking the seeds at room temperature (for 22 h) resulted in a smaller decrease in TPC, TFC and FRAP AA than soaking at 60℃ (for 2 h). Moreover, steaming was superior to cooking in terms of conserving polyphenol and antioxidant activity. The observed reduction in TPC was mainly due to leaching of these compounds from the seed coat into the soaking or cooking water. Based on these results, we suggest that soaking at room temperature for 22 h followed by steaming for 1 h is the best method for retaining TPC, TFC and FRAP AA of colored chickpea.
文摘Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter. No significant difference was observed in specific volume between rice cake and cake containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62 and 2.56 cm3/g, respectively. Data also revealed that gluten-free cake lightness (L*) and total intensity significantly increased with 40% of sorghum flour followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated chickpea flour resulted in significant high in redness (a*), yellowness (b*) and chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by substituted levels 30% and 20% which attributed to their natural yellow pigments compared with other investigated samples. Overall acceptability of gluten-free cakes was improved after adding 20, 30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6 and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more freshness than wheat flour cake and other treatments during storage duration. After 6 days, rice cake had significant high freshness (306.2%) followed by gluten-free cake samples with 20% of sorghum or germinated chickpea flours which given 294.5% and 289.4%, respectively. Generally, it could be concluded that the quality and nutritional properties of gluten-free rice cakes could be improved when using 20%, 30% of sorghum flour and 20% of germinated chickpea flour as substitution levels of rice flour.
文摘Chickpea (Cicer airetinum L.) is an important and most preferred food legume in many parts of the world especially in the Indian sub-continent. Molecular analysis of chickpea using DNA technology has been carried out to identify the diverse genetic base of the cultivars for selected preferential introductions as efficient edible elements. A few of these genetic stocks have been documented here to tap their genetic diversity. The status shows that the level of polymorphism in this species is low. Using PCR based markers, marker assisted selection of polymorphy is one of the established techniques. Here, this procedure has been employed to expedite gene/QTL pyramiding in the chickpea. The study presented here includes analysis of 12 germplasms of chickpea. Standard CTAB method has been performed, with certain modifications, to get better intensity and resolution of DNA bands. Extracted DNA, amplified with 41 RAPD and 21 ISSR primers are thereby tested to determine genetic diversity. The presentation discusses the results of chickpea germplasm diversity on the basis of these observations.
基金Supported by Key New Product Development Project of Yunnan Provincial of Science and Technology(2016BB002)Identification,Cataloguing and Propagation of Chickpea and Lupine Resources into National Crop Genebank of China(2018NWB036-07-B)
文摘Based on the generalization and summary of the research on the functional constituents of chickpea at home and abroad in recent years,the research advances in some rich functional constituents including isoflavones,proteins and peptides,carbohydrates,saponins and trace elements in chickpeas was reviewed in this paper. It provides a basis for the research,development and utilization of the functional constituents of chickpea in the future.
文摘The exploration of genetically variable accessions is the key source of germplasm conservation and potential breeding material for the future. The more diverse group of cultivars provides an ample opportunity to breeders for releasing new and superior varieties, considering their quality traits for direct commercial utilization. In this study, we assessed the genetic diversity of Cicer arietinum 70 accessions from Pakistan and USA using morphological traits, seed protein and molecular markers. Based on four morphological traits, the average coefficient of variation was calculated as 56.8% with significant correlation among yield traits. The analysis revealed that the accessions 1898, 2819, 3022, 3037, 3040, 3043, 3054, 3059 and 3063 were best in performance with a total of 12% environmental error. The cluster analysis based on protein data revealed 50% genetic diversity among accessions. The clustering pattern did not show any grouping that could be attributed to either the geographic distribution or the field performance. For molecular characterization of germplasm 5 PCR based RAPD primers, OPA4, OPA9, OPG13, UBC181 and UBC733b used were found to be polymorphic with 37% genetic diversity among local and exotic accessions. Whereas, 3 SSR primers viz., CaSTMS2, Ca- STMS15 and CaSTMS21 scored the genetic variability up to 55% by cluster analysis through UPGMA percent disagreement. The primers, TA72 and TA130 were linked with yield related traits, indicated highest dissimilarity index value (0.69) and notable variation in the identified promising lines. The Morphometric, Biochemical and Molecular markers reported here, are helpful to assess the extent of genetic diversity among Chickpea accessions and can be used to identify the unreported cultivars with desirable quantitative traits for improving Chickpea yield in Pakistan. Based on the study, the accessions 3043 and 3054 have been recommended to the breeders for their future use in multiplication and screening against various diseases.
文摘A 2-year field study was conducted in northern Greece to investigate the effect of nitrogen fertilization and irrigation on productivity of three Greek chickpea varieties (“Amorgos” “Serifos”, “Andros”). Chickpea, grown under irrigation regime (30 + 30 mm of water) and fertilized with 50 kg·N·ha-1 before planting and with 40 kg·N·ha-1 at blossom growth stage, produced more total dry biomass and seed yield as compared with that grown under non-irrigated conditions and fertilized with 50 kg·N·ha-1 before planting only. In particular, irrigation and nitrogen fertilization at blossom growth stage increased total dry weight of chickpea by 18.3% and 18.5%, respectively, as compared with that of non-irrigated and fertilized with N before planting. The corresponding increase of seed yield was 30.5% and 20%, respectively. The total dry biomass of “Amorgos” was 10% and 13% greater than that of “Serifos” and “Andros”, while its respective seed yield increase was 5% and 16%. Finally, the quantum yield of photosystem II of chickpea was not affected by irrigation or fertilization. These results indicated that nitrogen fertilization at blossom growth stage combined with irrigation increased seed yield of all chickpea varieties, whereas the same treatments did not have any effect on plant quantum yield of photosystem II.