Chickpea C2H2-Type Zinc Finger Protein ZF2 is a Positive Regulator in Drought Response in Arabidopsis

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.

富硒纳豆芽孢杆菌发酵鹰嘴豆风味物质和活性成分研究

为了评价富硒纳豆芽孢杆菌发酵鹰嘴豆风味和活性成分,研究了富硒纳豆芽孢杆菌固态和液态发酵鹰嘴豆所产生的挥发性物质、游离氨基酸及其他活性物质组成和含量。结果表明,纳豆芽孢杆菌液态发酵鹰嘴豆(L-SD1)的主要挥发性成分是2-甲基丁酸和3-甲基丁酸,纳豆芽孢杆菌固态发酵鹰嘴豆(G-SD1)、富硒纳豆芽孢杆菌液态发酵(L-Se-SD1)及固态发酵鹰嘴豆(G-Se-SD1)的最主要挥发性成分均为2,5-二甲基吡嗪。液态发酵比固态发酵所产生的挥发性物质种类较多,富硒对主要挥发性物质的种类和相对含量影响较大(P<0.05)。采用氨基酸自动分析仪法检测出L-SD1、L-Se-SD1、G-SD1和G-Se-SD1中均含有16种氨基酸,包括7种人体必需氨基酸和9种其他氨基酸,且苦味氨基酸含量均最高。不同发酵方式对氨基酸种类影响无差异;液态发酵比固态发酵产生的总游离氨基酸含量高。富硒纳豆芽孢杆菌液态发酵鹰嘴豆总黄酮含量为(1.91±0.02)mg/mL,维生素K 2含量为(755.70±0.11)μg/100 g,卵磷脂质量分数为(2.41±0.03)%,相比于未富硒组,分别提高了80.2%、81.6%、10.6%。

富硒对纳豆菌发酵鹰嘴豆产血管紧张素转化酶抑制肽的影响

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。

添加不同粒度鹰嘴豆全粉对复配小麦粉及其面团特性的影响

采用不同粉碎粒度的鹰嘴豆全粉为原料,以混合粉质量为基准,添加20%鹰嘴豆全粉与小麦粉进行复配,探究鹰嘴豆全粉粒度对复配粉粉质、成糊特性及面团的拉伸、发酵流变以及动态流变特性的影响。结果表明:随着鹰嘴豆全粉粒度的增大,复配粉成糊峰值黏度从(2309.00±14.14)cP下降为(2046.50±58.69)cP,且成糊温度升高;面团形成时间、稳定时间呈递减趋势,吸水率逐渐增加,弱化度从(64.00±1.05)FU升高至(78.00±1.30)FU;复配粉面团的延伸度和发酵性能随粒度的增大而下降,但发酵稳定性无显著变化;面团的弹性模量(G′)和黏性模量(G″)均逐渐升高,表现出固体性质增加。复配粉面团特性主要受不同粒度组分中的膳食纤维含量的影响。

110份鹰嘴豆种质品质性状遗传多样性分析与综合评价

对国家中亚特色种质资源中期库(乌鲁木齐)保存的110份鹰嘴豆的7个品质性状进行遗传多样性分析与评价,筛选优异种质,为鹰嘴豆种质资源的挖掘利用和育种工作提供依据。结果表明,供试材料具有丰富的遗传多样性,7个品质性状变异系数变化范围为4.038%~23.950%,饱和脂肪酸含量变异最大,粗脂肪含量变异最小;Shannon-Weaver遗传多样性指数H′变化范围为1.205~2.040,淀粉含量的遗传多样性指数最高,饱和脂肪酸含量的遗传多样性指数最低。主成分分析将7个品质性状综合为4个主成分,累计贡献率为78.779%。聚类分析将110份鹰嘴豆种质资源划分为4个类群,其中第Ⅲ类群综合表现最好,该类群蛋白质、粗脂肪、淀粉、可溶性固形物和多不饱和脂肪酸含量均较高。综合评分F值范围为0.383~10.965,其中Desi类型和Kabuli类型的鹰嘴豆F值均值分别为7.396和7.175,根据F值筛选出5份综合表现好的品种,分别为‘品鹰1号’‘木鹰1号’‘2009-132’‘诺胡提’和‘引K158B’。

鹰嘴豆和鹰嘴豆蛋白的特性及应用研究进展

鹰嘴豆是一种营养价值丰富且分布广泛的豆科植物,为推进鹰嘴豆及其蛋白的高值化利用和深加工产业发展,综述了鹰嘴豆的营养特性、生物活性,鹰嘴豆蛋白的组成和结构、功能特性,以及鹰嘴豆和鹰嘴豆蛋白在食品中的应用,并对今后的研究方向进行了展望。鹰嘴豆是优质蛋白质、脂肪以及微量元素的良好来源,含有多种生物活性物质,具有抗氧化、降血糖、抗疲劳、抗癌、预防心血管疾病等生物活性;鹰嘴豆蛋白具有溶解性、吸水/吸油性、乳化性、凝胶性和起泡性等功能特性。鹰嘴豆及鹰嘴豆蛋白广泛应用于面制品、肉制品、饮料及乳制品等食品领域。未来,应加大鹰嘴豆蛋白的开发力度,深入研究鹰嘴豆蛋白与小麦粉之间的相互作用机制,同时加强对鹰嘴豆加工副产物的开发利用。

鹰嘴豆粉对非油炸方便面的品质及消化特性的影响

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。

不同方法对鹰嘴豆总黄酮提取含量的影响及鹰嘴豆总黄酮对小鼠的镇痛效果研究

[目的]研究鹰嘴豆总黄酮最佳提取及处理方法,评价鹰嘴豆总黄酮对小鼠的镇痛作用。[方法]以产自新疆维吾尔自治区的鹰嘴豆为试验材料,采用硝酸铝-亚硝酸钠比色法测定经超声波辅助提取法、索氏回流提取法、微波提取法、超声波辅助提取+旋转蒸发处理法、索氏回流提取+旋转蒸发处理法、超声波辅助提取+冷冻干燥处理法分析获得的鹰嘴豆总黄酮含量,确定鹰嘴豆总黄酮的最佳提取及处理方式。将昆明系小鼠随机分为5组,鹰嘴豆总黄酮高、中、低剂量组分别灌胃鹰嘴豆总黄酮60、30、15 mg/(kg·BW),阳性对照组灌胃阿司匹林80 mg/(kg·BW),空白对照组灌胃生理盐水0.1 mL/(10 g·BW),每日给药1次,连续3 d;按照上述分组及给药方案,采用热板舔足法(n=40,每组8只)、温浴甩尾法(n=40,每组8只)和醋酸扭体法(n=40,每组8只)考查不同剂量鹰嘴豆总黄酮对小鼠的镇痛效果。[结果]不同提取及处理方法获得的鹰嘴豆总黄酮含量为:超声波辅助提取+冷冻干燥处理法(51.18 mg/g)>索氏回流提取法(13.16 mg/g)>超声波辅助提取法(4.86 mg/g)>索氏回流提取+旋转蒸发处理法(4.75 mg/g)>微波提取法(3.03 mg/g)>超声波辅助提取+旋转蒸发处理法(0.57 mg/g)。与空白对照组相比,高剂量和低剂量鹰嘴豆总黄酮分别显著(P<0.05)和极显著(P<0.01)延长给药后10、30、60 min小鼠热板舔足反应痛阈,中剂量鹰嘴豆总黄酮可显著(P<0.05)延长给药后10、30 min小鼠热板舔足反应痛阈;中剂量和低剂量鹰嘴豆总黄酮均可极显著(P<0.01)延长给药后2 h小鼠温浴甩尾反应痛阈;高、中、低剂量鹰嘴豆总黄酮均可极显著(P<0.01)减少醋酸致小鼠扭体反应次数,高、中、低剂量组的疼痛抑制率分别为35.44%、35.44%、61.37%,低剂量组的扭体反应次数低于阳性对照组,疼痛抑制率高于阳性对照组。[结论]确定的鹰嘴豆总黄酮最优提取及处理方法是超声波辅助提取+冷冻干燥处理法。不同剂量的鹰嘴豆总黄酮对小鼠均表现出较好的镇痛效果,以低剂量[15 mg/(kg·BW)]鹰嘴豆总黄酮的镇痛效果最好。

焙烤工艺对鹰嘴豆营养品质及风味的影响

以鹰嘴豆为原料,研究150℃和200℃焙烤工艺对鹰嘴豆营养品质及风味的影响。结果表明,150℃焙烤不同时间对蛋白质、总多酚含量影响不大,而淀粉、总黄酮含量随焙烤时间变化而波动,其中总黄酮含量在150℃焙烤10 min时达到最高值2.29 mg/g;200℃焙烤不同时间对淀粉、蛋白质含量影响不大,而200℃焙烤60 min时总多酚含量明显增加至3.92 mg/g,总黄酮含量随焙烤时间延长整体呈现增加趋势;150℃和200℃焙烤30 min以后,粗脂肪及油酸(C18∶1)、亚油酸(C18∶2)等不饱和脂肪酸含量随焙烤时间延长呈明显降低趋势,而棕榈酸(C16∶0)、硬脂酸(C18∶0)等饱和脂肪酸的含量呈明显升高趋势。通过全二维气相色谱-飞行时间质谱分析,共鉴定出222种挥发性成分,不同焙烤条件会明显改变鹰嘴豆挥发性成分组成和含量,增加挥发性成分种类,其中,吡嗪类是鹰嘴豆中种类丰富、含量高的挥发性成分,其总体表现为150℃焙烤30 min或200℃焙烤10 min内呈现降低趋势,随后随着焙烤时间延长呈升高趋势。结果表明,不同焙烤工艺对鹰嘴豆营养品质及风味影响较大,低温短时间焙烤可以提升鹰嘴豆营养品质和风味。

植物基鹰嘴豆茶乳饮料的研制及其稳定性分析

以鹰嘴豆和乌龙茶为主要原料制作植物基茶乳饮料,以静置分层率和感官评分为指标,在单因素试验的基础上通过响应面法优化茶乳饮料配方,并对其品质进行分析。结果表明:茶乳饮料的最优配方为以茶乳饮料质量为基准,茶汤添加量14.90%、豆乳添加量55.30%、赤藓糖醇添加量7.20%、单甘酯添加量0.01%,在此条件下制备的茶乳饮料的感官评分为84.50、静置分层率为25.79%,茶乳饮料的口感细腻,带有豆乳味和茶香味,色泽均匀无杂质。

Characterization of chickpea germplasm conserved in the Indian National Genebank and development of a core set using qualitative and quantitative trait data

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.

Interaction between seed size and NaCl on germination and early seedling growth of some Turkish cultivars of chickpea(Cicer arietinum L.)

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.

Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds

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.

Total Phenolic Content and Antioxidant Activity of Chickpea (<i>Cicer</i><i>arietinum</i>L.) as Affected by Soaking and Cooking Conditions

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.

Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours

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.

Analysis of Genetic Diversity among Wild and Cultivated Chickpea Genotypes Employing ISSR and RAPD Markers

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.

Research Advances in Functional Constituents of Chickpea

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.

Diversity analysis of chickpea (<i>Cicer arietinum</i>L.) germplasm and its implications for conservation and crop breeding

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.

Effect of Cultivar, Irrigation and Nitrogen Fertilization on Chickpea (<i>Cicer arietinum</i>L.) Productivity

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.