Free and Ester-linked Ferulic Acid Content in a Hard-to-Cook Pinto Bean (phaseolus vulgaris l.) Variety

2014 ◽  
pp. 199-204
Keyword(s):  
Phaseolus Vulgaris ◽  
Ferulic Acid ◽  
Acid Content ◽  
Phaseolus Vulgaris L ◽  
Pinto Bean

AC OLE common bean

1999 ◽  
Vol 79 (1) ◽  
pp. 107-108 ◽  
Author(s):  
S. J. Park ◽  
F. Kiehn ◽  
T. Rupert
Keyword(s):  
Phaseolus Vulgaris ◽  
Bean Common Mosaic Virus ◽  
Yield Potential ◽  
High Yield ◽  
Phaseolus Vulgaris L ◽  
Plant Type ◽  
Dry Bean ◽  
Pinto Bean ◽  
Cultivar Description ◽  
High Yield Potential

AC Ole is a high-yielding pinto bean (Phaseolus vulgaris L.) cultivar with mid-season maturity. It has high yield potential and an upright plant type, suitable for direct combine harvest. AC Ole seed has acceptable cooking/canning quality. It is resistant to races 1 and 15 of bean common mosaic virus. Key words: Phaseolus vulgaris, dry bean, cultivar description

scholarly journals Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins

2015 ◽  
Vol 18 ◽  
pp. 319-332 ◽  
Author(s):  
Patricia Garcia-Mora ◽  
Juana Frias ◽  
Elena Peñas ◽  
Henryk Zieliński ◽  
Juan Antonio Giménez-Bastida ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Phaseolus Vulgaris L ◽  
Pinto Bean ◽  
Anti Inflammatory ◽  
Ace Inhibitory

scholarly journals Synthesis of dehydrogenation polymers of ferulic acid with high specificity by a purified cell-wall peroxidase from French bean (Phaseolus vulgaris L.)

1994 ◽  
Vol 299 (3) ◽  
pp. 747-753 ◽  
Author(s):  
A Zimmerlin ◽  
P Wojtaszek ◽  
G P Bolwell
Keyword(s):  
Cell Wall ◽  
Phaseolus Vulgaris ◽  
Ferulic Acid ◽  
Cultured Cells ◽  
Gel Filtration ◽  
High Specificity ◽  
French Bean ◽  
Good Evidence ◽  
Ionization Mass ◽  
Phaseolus Vulgaris L

A cationic (pI 8.3) wall-bound peroxidase has been purified to homogeneity from suspension-cultured cells of French bean (Phaseolus vulgaris L.). The enzyme was a glycoprotein and its M(r) was 46,000 as determined by SDS/Page and h.p.l.c. gel filtration. It was localized biochemically to microsomes and the cell wall, and the latter subcellular distribution was confirmed by immunogold techniques. The native enzyme showed absorption maxima at 403, 500 and 640 nm, with an RZ (A405/A280) of 3.3. The peroxidase oxidized guaïacol and natural phenolic acids. By desorption-chemical-ionization mass spectrometry the enzyme was found to oxidize the model compound, ferulic acid, into dehydrodiferulic acid. Kinetics studies indicated an apparent Km of 113.3 +/- 22.9 microM and a Vmax of 144 mumol.min-1.nmol-1 of protein at an H2O2 concentration of 100 microM. In comparison with a second French-bean peroxidase (FBP) and horseradish peroxidase, as a model, it acted with a 6-10-fold higher specificity in this capacity. It is a member of the peroxidase superfamily of bacterial, fungal and plant haem proteins by virtue of its highly conserved amino acid sequence within the proximal and distal haem-binding sites. This is good evidence that this particular FBP may function in constructing covalent cross-linkages in the wall during development and response to pathogens.

scholarly journals Biological nitrogen fixation by irrigated dry bean (Phaseolus vulgaris L.) genotypes

2018 ◽  
Vol 98 (5) ◽  
pp. 1159-1167 ◽  
Author(s):  
Z. Akter ◽  
B.B. Pageni ◽  
N.Z. Lupwayi ◽  
P.M. Balasubramanian
Keyword(s):  
Nitrogen Fixation ◽  
Phaseolus Vulgaris ◽  
Biological Nitrogen Fixation ◽  
Rhizobium Leguminosarum ◽  
Phaseolus Vulgaris L ◽  
Dry Bean ◽  
Pinto Bean ◽  
Red Bean ◽  
Biological Nitrogen ◽  
High Seed Yield

Dry bean (Phaseolus vulgaris L.) is usually considered to be poor at biological nitrogen fixation (BNF), but large variations in this trait have been observed among bean genotypes. We evaluated 16 bean genotypes for N2 fixation ability in four N treatments: (i) uninoculated in low-N soil (30 kg N ha−1), (ii) inoculated with commercial Rhizobium leguminosarum bv. phaseoli inoculant Nitrastik-D® in low-N soil, (iii) inoculated with commercial R. leguminosarum bv. phaseoli inoculant Nodulator® in low-N soil, and (iv) uninoculated in high-N soil (100 kg N ha−1). There were differences between genotypes in all the plant parameters that were measured, but only nodulation was affected by N treatment. The 100 kg N ha−1 treatment suppressed nodulation. Seven genotypes nodulated well with either inoculant, two genotypes nodulated better with Nitrastik-D than with Nodulator, three nodulated better with Nodulator than with Nitrastik-D, and four nodulated poorly with either inoculant. Cultivars AC Redbond, Island, and Resolute, all currently commercially grown, did not fix much N2 at flowering (4–8 kg N ha−1) or maturity (19–34 kg N ha−1). By contrast, germplasm lines PI 136692 (red bean), GH-196 (pinto bean), and LEF2RB (carioca bean) had high BNF capability at flowering (10–11 kg N ha−1) and especially at maturity (60–72 kg N ha−1), in addition to high seed yield (2778–2897 kg ha−1), indicating their superior ability to support both of these economically important traits throughout plant growth. These three genotypes would be valuable to breeders for the genetic improvement of BNF in dry bean cultivars.

Variations in Organic Acid Profiles of Thermally Processed Green Beans (Phaseolus vulgaris L.) of Different Varietals

1976 ◽  
Vol 39 (8) ◽  
pp. 536-538 ◽  
Author(s):  
T. C. BIBEAU ◽  
F. M. CLYDESDALE
Keyword(s):  
Phaseolus Vulgaris ◽  
Organic Acid ◽  
Acid Content ◽  
Lake Geneva ◽  
Phaseolus Vulgaris L ◽  
Green Beans ◽  
Significance Level ◽  
Thermally Processed ◽  
Shasta Lake ◽  
Organic Acid Content

Four varieties of green beans, Phaseolus vulgaris L. (Lake Shasta, Lake Geneva, Slimgreen, and Cascade), grown under the same conditions were analyzed for organic acid content and pH. Each variety was comminuted and processed in TDT tubes with an FO value of 4.9 at temperatures of 240 and 280 F. All analyses were conducted in duplicate using an Automatic Organic Acid Analyzer (Waters Associates, Milford, Mass.). Differences in the organic acid content were determined statistically at the 95% significance level for each acid. The organic acid profiles for the beans showed qualitative variations which appeared to be somewhat variety dependent and changes in the acid profile to a particuler variety on processing appeared to be dependent on the variety. The effects of processing on the pH of the samples appeared to be quite similar. All varieties contained acetic, fumaric, lactic, succinic, α-ketoglutaric, malic, and citric acids both initially and after processing.

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