scholarly journals Structural characterizations and in vitro digestibility of acid-treated wrinkled and smooth pea starch (Pisum sativum L.)

2016 ◽  
Vol 68 (7-8) ◽  
pp. 762-770 ◽  
Author(s):  
Miaomiao Shi ◽  
Kai Wang ◽  
Shujuan Yu ◽  
Robert G. Gilbert ◽  
Qunyu Gao
Keyword(s):  
Pisum Sativum ◽  
In Vitro Digestibility ◽  
Pisum Sativum L ◽  
Pea Starch ◽  
Structural Characterizations

Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea ( Pisum sativum L.) Flour

2020 ◽  
Vol 72 (9-10) ◽  
pp. 1900228 ◽  
Author(s):  
Manolo Gonzalez ◽  
Jose Alvarez‐Ramirez ◽  
E. Jaime Vernon‐Carter ◽  
Isabel Reyes ◽  
Lurdes Alvarez‐Poblano
Keyword(s):  
Antioxidant Activity ◽  
Pisum Sativum ◽  
In Vitro Digestibility ◽  
Drying Temperature ◽  
Pisum Sativum L ◽  
Green Pea

Intensification de la régénération du pois (Pisum sativum L.), par le thidiazuron, via la formation de structures caulinaires organogènes

1997 ◽  
Vol 75 (3) ◽  
pp. 492-500 ◽  
Author(s):  
Delphine Popiers ◽  
Frédéric Flandre ◽  
Brigitte S. Sangwan-Norreel
Keyword(s):  
Pisum Sativum ◽  
In Vitro Regeneration ◽  
Naphthaleneacetic Acid ◽  
Cotyledonary Nodes ◽  
Pisum Sativum L ◽  
Embryo Axes ◽  
Initial Medium ◽  
Second Wave ◽  
Mature Seeds

In vitro regeneration of pea (Pisum sativum L.), a regeneration recalcitrant legume, was optimised using thidiazuron. Buds were initiated from the meristems of the cotyledonary nodes of embryo axes, isolated from mature seeds, and subcultured on Murashige and Skoog medium supplemented with 13.3 μM 6-benzylaminopurine, 16.1 μM α-naphthaleneacetic acid, and 0.2 μM 2,3,5-triiodobenzoic acid. Proliferation of buds was preceded by the formation of white nodular-like protrusions. These structures were cut transversally in fine slices and subcultured on the same medium or in presence of thidiazuron that produces a second wave of secondary budding. The best results (90–110 buds per expiant) were obtained with 10 μM thidiazuron. The capacity of regeneration was genotype independent and reproducible. Buds elongated on the initial medium, then formed roots in presence of 5.37 μM α-naphthaleneacetic acid. and developed into viable plants. Key words: Pisum sativum L., regeneration, meristems, embryo axes, thidiazuron.

Morphogenesis of the compound leaf in three genotypes of the pea, Pisum sativum

1986 ◽  
Vol 64 (6) ◽  
pp. 1268-1276 ◽  
Author(s):  
K. S. Gould ◽  
Elizabeth G. Cutter ◽  
J. P. W. Young
Keyword(s):  
Pisum Sativum ◽  
Leaf Development ◽  
Culture System ◽  
Algebraic Model ◽  
Leaf Primordium ◽  
Axillary Shoots ◽  
Compound Leaf ◽  
Pisum Sativum L ◽  
Leaflet Anatomy

Leaf anatomy, ontogeny, and morphology were described and compared in a pea line (Pisum sativum L.) with conventional leaves and in isogenic lines carrying the mutations af (afila) or tl (tendril-less or acacia). The anatomy of stem, petiole, and rachis is not modified by these mutations. The tendrils, which in af replace leaflets, have normal tendril anatomy, and the terminal leaflets of the tl form have normal leaflet anatomy. The shoot apical dome has the same size and shape in the three genotypes, as does the leaf primordium up to the stage of initiation of the first laterals. The mature morphology of leaves varies with node of insertion. Some leaves, especially at nodes 3 and 4, have structures that are not typical of their genotype. An in vitro culture system is described for axillary shoots. Such shoots recapitulate most of the foliar features of seedling plants, but leaf morphology is on average more complex, and aberrant structures are more frequent. All these observations are discussed in relation to Young's algebraic model for compound leaf development.

scholarly journals The effect of cooking on in vitro digestibility of selected legumes

2009 ◽  
Vol 57 (5) ◽  
pp. 13-18
Author(s):  
Ranjani Amarakoon ◽  
Stanislav Kráčmar ◽  
Ignác Hoza ◽  
Pavel Budinský
Keyword(s):  
Glycine Max ◽  
Pisum Sativum ◽  
Dry Matter ◽  
Protein Digestibility ◽  
Cooking Time ◽  
Cooking Methods ◽  
In Vitro Digestibility ◽  
Pressure Cooking ◽  
Dry Matter Digestibility

The aim of this study was to investigate the effect of various cooking methods on nutritional qua­li­ty by evaluating in vitro digestibility of some selected legumes (two cultivars Pisum sativum and Glycine max). Samples were soaked in 0.2% NaHCO3 for 6 hours and then cooked by normal (20, 25, 30 and 35 min) pressure (8, 10, 12 and 14 min) and microwave (8, 10, 12 and 14 min) cooking. In vitro protein and dry matter digestibility were investigated. Pressure cooking and microwave cooking are recommended after soaking with the cooking time between 8–14 mins for P. sativum (Xantos and Svit) and G. max. Based on in vitro protein digestibility of all the cooking treatments, pressure cooking is the most effective.

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