CHEMICAL COMPOSITION OF SOME FABA BEAN CULTIVARS

1974 ◽  
Vol 54 (2) ◽  
pp. 413-421 ◽  
Author(s):  
R. S. BHATTY
Keyword(s):  
Sodium Chloride ◽  
Faba Bean ◽  
Protein Solubility ◽  
Amino Nitrogen ◽  
Amide Nitrogen ◽  
Nonprotein Nitrogen ◽  
Total Carbohydrate ◽  
Significant Difference ◽  
Faba Beans ◽  
Nitrogen Contents

Twelve cultivars of faba beans (Vicia faba L.) were analyzed for gross composition, nonprotein nitrogen, amide nitrogen, total free α-amino nitrogen, and for the presence of trypsin inhibitors (TI). In addition, protein solubility characteristics of three faba bean cultivars having low, medium and high protein contents were investigated. The gross composition of the cultivars showed variation only in protein (26 to 35%), total carbohydrate (55 to 61%), and starch (28 to 40%); ether extract, fiber and ash contents were relatively uniform. Nonprotein nitrogen, amide nitrogen, and free α-amino nitrogen contents of the cultivars were also largely similar. About 70 to 90% of the faba bean nitrogen was soluble in dilute sodium hydroxide (pH 12.0), and about 60% in dilute hydrochloric acid (pH 2.0) whereas only 8 to 10% of the nitrogen was soluble at pH 4.0 to 4.5 in a single extraction. Maximum precipitation of the extracted proteins also occurred at pH 4.0. The isoelectric points of faba bean proteins were in the region of pH 4.0 to 4.5. Protein solubility at pH 4.0 was increased threefold by extracting the meals with up to 1.0 M sodium chloride. At neutral pH, sodium chloride concentrations increased protein solubility only by 2 to 4%, whereas at the alkaline pH, protein solubility was decreased by 3 to 5%. Aqueous extracts of the cultivars contained different concentrations of TI. The range in inhibition of the standard trypsin assay was from 2 to 32%, indicating a significant difference in TI activities of the cultivars. None of the cultivars approached soybean (Glycine max Merr.) in its TI activity. The faba bean TI was heat-labile.

Screening of Faba Bean (Vicia faba L.) Germplasm Accessions against Grey Mould Disease Caused by Botrytis fabae Sard

2020 ◽  
Author(s):  
Ibrahim Elkhalil Benzohra ◽  
Hakima Belaidi
Keyword(s):  
Vicia Faba ◽  
Faba Bean ◽  
Grey Mould ◽  
Grain Legume ◽  
Sources Of Resistance ◽  
Significant Difference ◽  
Botrytis Fabae ◽  
Vicia Faba L ◽  
Faba Beans ◽  
Chocolate Spot Disease

Background: Faba bean (Vicia faba L.) is thirst most important grain legume in the world and the first one in Algeria. The chocolate spot disease caused by Botrytis fabae Sard (BF), is the major constraint of this culture in Algeria when caused a destructive damages.Methods: The aim of this study is to find the sources of resistance for Seven varieties of faba beans (Giza 02, Giza 40, Giza 461, Sakha 02, Sakha 03, Precoce de Seville), by using the detached leaflet inoculation test for resistance to the two isolates from BF represent two different regions of northwest Algeria (Mascara and Relizane). Result: A significant difference (P less than 0.05) was observed in the reaction of the varieties which manifest themselves by a different reaction vis-à-vis the isolates of BF. Total sensitivity was observed in the four (4) varieties Giza02, Sakha01, Sakha02 and Sakha03, two (2) varieties (Giza40 and Ziban), are tolerant, while the variety named ‘Precoce de Seville’ showed significant resistance to both isolates from BF. These results showed a similar pathogenic behavior of two isolates of BF and variability in the level of reactions of the varieties of beans. The variety ‘Precoce de Seville’ showed promising results to be valued and cultivated in order to reduce the damage caused by this disease and reduce the use of chemicals.

PROTEIN AND NONPROTEIN NITROGEN CONTENTS OF SOME OILSEEDS AND PEAS

1973 ◽  
Vol 53 (3) ◽  
pp. 651-657 ◽  
Author(s):  
R. S. BHATTY ◽  
F. W. SOSULSKI ◽  
K. K. WU
Keyword(s):  
Amino Acids ◽  
Carthamus Tinctorius ◽  
Appreciable Amount ◽  
Amide Nitrogen ◽  
Nonprotein Nitrogen ◽  
Dilute Sodium Hydroxide ◽  
Protein Amino Acids ◽  
Pea Proteins ◽  
High Concentrations ◽  
Nitrogen Contents

Nonprotein nitrogen (NPN) was extracted from seven species of oilseeds and three cultivars of peas (Pisum sativum L.) by three methods. Method 1 was extraction of meal nitrogen with dilute sodium hydroxide and removal of alkali-soluble proteins by trichloroacetic acid (TCA) precipitation. Methods 2 and 3 were extractions of meal nitrogen with 70% ethanol and 1% TCA, respectively. The three solvents extracted vastly different quantities of nitrogen from the meals. Method 3 gave the highest values for NPN followed by methods 1 and 2 in that order. The nitrogen extracted by ethanol was probably the true NPN content of the meals because of the lack of solubility of oilseed and pea proteins in this solvent. The oilseed meals contained more amide nitrogen than the peas. None of the meals contained any significant quantities of nitrate nitrogen. Amino acid analysis of NPN fractions of meals obtained by method 1 showed the oilseed meals and peas to contain, in free state, all the protein amino acids except cystine or an appreciable amount of methionine. The NPN fractions of the meals contained, except in safflower (Carthamus tinctorius L.), high quantities of ammonia, glutamic, and aspartic acids. Safflower NPN fraction contained, in addition to ammonia, more proline and alanine than glutamic and aspartic acids. Mustard (Brassica juncea Coss.) and pea NPN fractions also contained high concentrations of arginine. The other protein amino acids were present in trace or relatively small concentrations. The major conclusion drawn from the data was that the NPN of the seed species used in the study was highly variable and depended on the method and solvent of extraction.

CHEMICAL COMPOSITION AND PROTEIN CHARACTERISTICS OF LENTILS

1976 ◽  
Vol 56 (4) ◽  
pp. 787-794 ◽  
Author(s):  
R. S. BHATTY ◽  
A. E. SLINKARD ◽  
F. W. SOSULSKI
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Quality ◽  
Protein Solubility ◽  
Nonprotein Nitrogen ◽  
Total Carbohydrate ◽  
Amino Acid Compositions ◽  
Chemical Score ◽  
Gross Energy

Chemical and amino acid compositions, protein solubility (Osborn classification), and in vitro protein quality of six genotypes of lentils (Lens culinaris Medik.) were determined. Lentils contained an average of 28.6% protein, 3.1% ash, 4.4% fiber, 0.7% ether extract, 63.1% total carbohydrate (nitrogen-free extract), 44.3% starch and 4,186 kcal/kg of gross energy. Lentil starch contained 36.1% amylose. About one-half (47.1%) of the lentil proteins were soluble in 1.0 M sodium chloride, 3.8% soluble in water, 3.1% soluble in 70% ethanol, and 14.9% soluble in dilute hydrochloric acid. Only 24.0% of the lentil proteins were not solubilized by these solvents. The lentils contained 6.8% of the meal nitrogen as nonprotein nitrogen. The amino acid compositions of the six lentil genotypes were similar. The major amino acids were glutamic acid, aspartic acid, arginine, leucine and lysine; the minor amino acids were methionine, cystine and tryptophan. Because of the lower concentrations of the latter amino acids, lentil proteins gave a chemical score of 35, a protein score of 46, and an essential amino acid index of 63, relative to egg protein.

scholarly journals The effect of resistant starch on colon function in humans

1990 ◽  
Vol 64 (2) ◽  
pp. 589-595 ◽  
Author(s):  
J. Tomlin ◽  
N. W. Read
Keyword(s):  
Transit Time ◽  
Resistant Starch ◽  
Bacterial Flora ◽  
Random Order ◽  
Observable Effect ◽  
Total Carbohydrate ◽  
Diet Supplements ◽  
Significant Difference ◽  
Dietary Period ◽  
The Difference

Starch that is resistant to human amylases forms during the cooking and subsequent cooling of some foods, and may therefore be a substrate for the bacterial flora of the colon. It is thus possible that resistant starch (RS) will affect colon function in a similar manner to non-starch polysaccharides. To test this theory, a group of eight volunteers took two diet supplements for 1 week each in a random order with a 1 week separation. One supplement comprised mainly 350 g Cornflakes/d and the other 380 g Rice Krispies/d, providing 10.33 and 0.86 g RS/.d respectively. The amounts of amylase-digestible starch, non-starch polysaccharides, total carbohydrate, energy, protein and fat were balanced between the two periods by giving small amounts of Casilan, wheat bran, butter and boiled sweets. The volunteers made faecal collections during day 3 to day 7 of each period. Whole-gut transit time was calculated using the continuous method. Stool consistency and ease of defaecation were assessed by the volunteers. All episodes of flatulence noticed were recorded in a diary, along with food intake. Serial breath hydrogen measurements were made at 15 min intervals for 8 h on day 1 of each supplement. Questionnaires regarding colon function were completed at the end of each dietary period. There were no significant differences in the stool mass, frequency or consistency, ease of defaecations, transit time or flatulence experienced during the two supplements (P > 0.05). Significantly more H2 (area under curve) was produced while eating Cornflakes than Rice Krispies (P < 0.05). The difference of 9.47 g RS/d between the two diets was over three times the calculated normal daily RS intake of 2.76 g/d. As the only significant difference observed was in the breath H2 excretion on day 1, we suggest that either RS is rapidly and completely fermented to end-products including H2 gas, which is subsequently excreted via the lungs and has little influence on colon function, or that bacterial adaptation removed any observable effect on faecal mass and transit time by day 3.

scholarly journals Studies on silk proteins I. The properties and constitution of fibroin. The conversion of fibroin into a water-soluble form and its bearing on the phenomenon of denaturation

1947 ◽  
Vol 190 (1021) ◽  
pp. 145-169 ◽  
Keyword(s):  
Molecular Weight ◽  
Soluble Protein ◽  
Optical Rotation ◽  
Amino Nitrogen ◽  
Water Soluble ◽  
Soluble Form ◽  
Secondary Process ◽  
Amide Nitrogen ◽  
Water Soluble Protein ◽  
The Mean

Some of the constituent amino-acids of fibroin (degummed silk) are determined. Special attention is directed to histidine, owing to its use in the calculation of the molecular weight of fibroin. A value of 0⋅45% has been found by methods in which the histidine is isolated as nitranilate or di-(3:4-dichlorobenzenesulphonate). Other values obtained are serine 12⋅6%, threonine 1⋅5%, tyrosine 10⋅6%, and proline 1⋅5%. Hydroxyproline appears to be absent, but the presence of small amounts of some hydroxyamino-acid other than serine and threonine is indicated. The mean residue weight of fibroin is determined by three methods, one of which is a new method based on analysis of the complex formed between fibroin and cupri-ethylenediamine. This method gives a Cu:fibroin-N ratio of 1:1⋅92 and, if allowance is made for co-ordination with the tyrosine hydroxy1 group, an equivalence of 1⋅964 atoms of peptide-nitrogen to 1 atom of copper is obtained. The three methods give an average value of 78⋅0 for the mean residue weight of fibroin. This value, together with the most acceptable data for amino-acid constituents, indicate that the unidentified anhydro-residues (about 20%) have a mean residue weight of about 107. Evidence is presented that fibroin contains no amide-nitrogen. Methods for the determination of amide-nitrogen at present in use, which indicate a content of 1 to 2%, are considered to be unreliable. Fibroin dissolved in cupri-ethylenediamine gives, on neutralization and dialysis of the resulting solution, a water-soluble protein. The production of this water-soluble protein is attended by little or no degradation of the original fibroin as shown by determinations of fluidity, amino-nitrogen, and acid- and alkali-combining power. The water-soluble protein is precipitated by the normal protein-precipitating reagents, but in every instance examined the precipitated material exhibits an insolubility comparable with that of the original fibroin. Factors responsible for the solubilization process are investigated and data for molecular weight, titration values, ultra-violet absorption spectra, reducing activity, optical rotation, tryptic hydrolysis, and viscosity for both soluble and dispersed fibroin are given. Soluble fibroin has [ α ] D 15 — 53⋅1° and dispersed fibroin [ α ] D 15 — 58⋅9°, both in aqueous media. The preparation and properties of films and filaments of fibroin are described. Films of fibroin can be prepared that are water-soluble. On stretching, these films show strain-birefringence, acquire considerable tensile strength, and become insoluble in water, but X-ray examination gives the β -keratin pattern for both the stretched and unstretched films. Reasons are advanced for considering the water-soluble form of fibroin to be the native or renatured protein and the original protein to be the denatured form. The denaturation of fibroin is discussed on the basis that denaturation is essentially an unfolding of a coiled long-chain molecule. The subsequent aggregation of the uncoiled molecules to give an insoluble product is considered to be a secondary process. Some aspects of protein and polypeptide chains as macro-molecules are also discussed.

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

scholarly journals First Detection of Faba bean necrotic yellow virus in Spain

Plant Disease ◽  
2000 ◽  
Vol 84 (6) ◽  
pp. 707-707 ◽  
Author(s):  
M. Babin ◽  
V. Ortíz ◽  
S. Castro ◽  
J. Romero
Keyword(s):  
Faba Bean ◽  
Acyrthosiphon Pisum ◽  
Virus Disease ◽  
Epidemiological Data ◽  
Aphid Transmission ◽  
Enzyme Linked Immunosorbent Assay ◽  
Yellow Virus ◽  
Potential Threat ◽  
Bean Plants ◽  
Faba Beans

Faba bean necrotic yellow virus (FBNYV) was not detected during 1994 to 1996 field surveys of faba beans (Vicia faba L.) in Spain (1). In 1997, however, one sample with symptoms of necrosis, collected in Baleares, was tested using ELISA (enzyme-linked immunosorbent assay) and was positive for both Tomato spotted wilt virus (TSWV) and FBNYV. FBNYV is a single-strand DNA virus that is transmitted by aphids and is the main virus disease of broad bean in North Africa and West Asia (2). During 1997 to 1999, faba bean plants with symptoms of necrosis, yellowing, small leaves, and stunting were collected from several fields in the Murcia Region (Spain) and were analyzed using ELISA. To detect FBNYV, we used monoclonal 2E9 supplied by H. J. Vetten (Institute of Plant Virology, Microbiology and Biosafety, BBA, Braunschweig, Germany). Of 700 samples analyzed, 34 were positive for FBNYV. Of the 34 positive samples, 12 tested positive, using commercial antiserum from Loewe, Inc. (Munich) for mixed infections with TSWV. FBNYV was transmitted to healthy faba bean plants by aphids (Acyrthosiphon pisum) in greenhouse experiments and was confirmed by ELISA. Preliminary epidemiological data showed a gradual increase in the number of plants infected with time in the same field. Aphid transmission of FBNYV to faba beans has established the disease in Spain and is a potential threat to other leguminous crops. This is the first report of a nanovirus in Europe. References: (1) J. Fresno et al. Plant Dis. 81:112, 1997. (2) L. Katul et al. Ann. Appl. Biol. 123:629, 1993.

scholarly journals Performance and blood parameters of Holstein/Zebu crossbred heifers fed with two tannins sources

2020 ◽  
Vol 9 (2) ◽  
pp. e128922150
Author(s):  
Carla Giselly de Souza ◽  
Severino Gonzaga Neto ◽  
Lara Toledo Henriques ◽  
Gherman Garcia Leal Araújo ◽  
Luciana Thie Seki Dias ◽  
...  
Keyword(s):  
Milk Production ◽  
Tannic Acid ◽  
Condensed Tannin ◽  
Blood Parameters ◽  
Corn Silage ◽  
Neutral Detergent Fiber ◽  
The Other ◽  
Total Carbohydrate ◽  
Lactating Cows ◽  
Significant Difference

The present research objective was to evaluate the performance and blood parameters of lactating cows fed with a diet of two tannin sources, based on sorghum (condensed tannin)  with increasing concentrations of tannic acid (hydrolyzable tannin’s). Increasing levels of tannic acid in a sorghum-based diet for five Holstein/Zebu crossbred lactating cows were subject to a 5 × 5 Latin square experimental design. To assess the effect on cow intake, digestibility, milk production, and blood parameters. All cows received 9.87 kg/DM of corn silage as roughage and 6.38 kg of concentrate consisting of 2.58 kg/DM of ground sorghum 0.87 kg/DM of cornmeal 1.32 kg/DM of soybean bran 0.44 kg/DM of wheat bran 0.2 kg/ DM of urea and 0.18 kg/ DM of mineral mixture. Diet 1 (control) contained low-tannin sorghum and the other diets contained high-tannin sorghum. The levels of tannic acid added to the diets were established based on the quantity of condensed tannin in high-tannin sorghum. Thus, diets 2, 3, 4 and 5 were supplemented with 1.5g (13.%DM), 79.5g (2.6%DM), 157.5g (3.9%DM) and 235.5g (5.2%DM) of tannic acid, totalling 0.078, 0.156, 0.234 and 0.321 total tannin kg/day respectively, to assess the effect on microbial protein synthesis. The diets contained 35 kg of corn silage (roughage) and 6.40 kg of concentrate. The natural and dry matter intake did not significantly differ between groups, except for ether extract (EE) intake that significantly differed. The DM apparent digestibility, crude protein, EE, neutral detergent fiber, total carbohydrate, and non-fibrous carbohydrate did not differ (P > 0.05) with the increase in dietary tannin supplementation. The GOT levels increased linearly. The blood glucose, triglyceride, and cholesterol (total, LDL and HDL) levels did not significantly differ. Hemoglobin showed a significant difference. No significant difference in urea, creatinine and uric acid occurred. Diets using two tannins sources supplementation caused no decrease in the dietary intake or digestibility in the animals. The GOT level changed significantly, showing linear behavior, however below the toxicity level, without any change in the other blood parameters. Milk production decreased with the increase in dietary tannin supplementation. 

scholarly journals Utjecaj prorjeđivanja grozdova na kakvoću mošta kultivara Chardonnay u kutjevačkom vinogorju

2021 ◽  
Vol 82 (4) ◽  
pp. 173-184
Author(s):  
Valentina Obradović ◽  
Brankica Svitlica ◽  
Maja Ergović Ravančić ◽  
Svjetlana Škrabal ◽  
Helena Marčetić ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Sugar Content ◽  
Amino Nitrogen ◽  
Ammonia Nitrogen ◽  
Ammonium Nitrogen ◽  
Total Acidity ◽  
Number Of Clusters ◽  
Cluster Mass ◽  
Significant Difference ◽  
Cluster Thinning

Kutjevo wine-hills are located on southern slopes of Papuk and Krndija mountains. The area is the most famous by production of Graševina grapes, but increasing share of other varieties cannot be ignored. Chardonnay is the most widespread variety all over the world, and in Požeško-slavonska county is represented by 5 % of total vineyards area. The aim of this research was to determine the influence of cluster thinning in Kutjevo wine-hills on maturation and must quality of Chardonnay grapes. Research was conducted in 2020 in Podgorje location (Kutjevo wine-hills). Experiment was established by a randomized block schedule in two treatments with three repetitions. Five vines in a row makes one repetition. The following parameters have been determined: sugar content and total acidity in grapes in period of one month before harvest, number of clusters per vine, cluster mass, mass of 100 berries, density, total acidity, volatile acidity, tartaric acid, malic acid, lactic acid, pH, reducing sugars, extract, glucose, fructose, glycerol, alfa amino nitrogen, ammonia nitrogen and potassium. Results have showed that cluster thinning had a significant influence on cluster mass and number of clusters per vine, but majority of chemical parameters were not significantly different between two treatments. Statistically significant difference was only in case of pH, lactic acid and ammonium nitrogen

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