scholarly journals Difference in phytic acid content and phytase activity between spring wheat variety and new mutant lines

2020 ◽  
Vol 64 (3) ◽  
Author(s):  
S. S. Kenzhebayeva ◽  
A.A. Alnurova , ◽  
Zh.Ch. Tlendieva ◽  
A . Abekova ◽  
K . Miatzhanova ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Spring Wheat ◽  
Acid Content ◽  
Wheat Variety ◽  
Phytase Activity ◽  
Phytic Acid Content ◽  
Mutant Lines ◽  
Spring Wheat Variety

scholarly journals Lowering of phytic acid content by enhancement of phytase and acid phosphatase activities during sunflower germination

2010 ◽  
Vol 53 (4) ◽  
pp. 975-980 ◽  
Author(s):  
Juliana da Silva Agostini ◽  
Rosicler Balduíno Nogueira ◽  
Elza Iouko Ida
Keyword(s):  
Acid Phosphatase ◽  
Phytic Acid ◽  
Acid Content ◽  
Nutritional Value ◽  
Phytase Activity ◽  
Phytic Acid Content ◽  
Phosphatase Activities ◽  
Hybrid Sunflower

The objective of this work was to investigate the germination of hybrid sunflowers BRS191 and C11 as a means of lowering phytic acid (PA) content by enhancing the activity of endogenous phytase and acid phosphatase. The concentration of PA in hybrid sunflower achenes varied from 2.16 to 2.83g/100g of sample (p < 0.05). The phytase and acid phosphatase activities of sunflowers BRS191 and C11 were the highest on the 4th and 5th days of germination, respectively, with the release of the phosphorus. These results indicated that hybrid sunflower PA reduced and enhance phytase activity at distinct germination periods, which could open up the possibility of applying these enzymes in the control of PA content in cereals, thus improving their nutritional value.

Differences in Phytase Activity and Phytic Acid Content between Cultivated and Tibetan Annual Wild Barleys

2010 ◽  
Vol 58 (22) ◽  
pp. 11821-11824 ◽  
Author(s):  
Fei Dai ◽  
Long Qiu ◽  
Yang Xu ◽  
Shengguan Cai ◽  
Boyin Qiu ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Phytase Activity ◽  
Phytic Acid Content

Genetic and Biochemical Characterization of Electron Beam and Gamma Ray Induced Mutants for Superior Battering Quality Trait and MYMV in Urdbean [Vigna mungo (L.)]

2021 ◽  
Author(s):  
C. Vanniarajan ◽  
R. Chandirakala ◽  
J. Souframanien
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Soluble Protein ◽  
Biochemical Characterization ◽  
Total Phenol ◽  
Total Soluble Protein ◽  
Yellow Mosaic Virus ◽  
Phytic Acid Content ◽  
Volume Analysis ◽  
Mutant Lines

Background: A systematic investigation of the induced mutagenesis in Urdbean was attempted with cultivars viz., MDU 1 and VBN (Bg) 4 to generate superior battering quality varieties. Induced mutation is proven as an applicable breeding method to build variation in plant materials. In this study, 40 Urdbean genotypes including thirty eight mutants of two promising Urdbean varieties namely MDU1 and VBN (Bg) 4 and two parental genotypes were involved for quality analysis. One of the most dangerous diseases in legumes is Mungbean Yellow Mosaic Virus (MYMV). In legume, this virus causes enormous losses in the areas of Urdbean cultivation. The prevailing varieties are partially resistant to this virus. Hence, the paramount approach to control this disease is breeding for resistance or tolerance to this disease. There is a necessity of searching the sources of disease resistance. In this study, screening of the mutants was conducted to make out the source of resistance to this disease.Methods: The nutritional characters viz., albumin, globulin and total soluble protein along with biochemical analysis of battering quality through Arabinose estimation were analyzed to find out the quality characters of the mutants. Batter volume analysis from idli batter was conducted conducted. Scoring of disease severity was done for all the plants on 50th day on the basis of visual scoring. The disease was scored on a 1-9 arbitrary scale. For biochemical characterization for this disease estimation of total phenol content, total sugars and phytic acid was executed.Result: Based on the general performance of albumin content, globulin content, total soluble protein, arabinose content, 100 seed weight and seed yield per plant, the mutant lines viz., ACM-014-021, ACM-015-015, ACM-15-023, ACM-015-013, ACM-015-003, ACM-015-030, ACM-014-006, ACM-014-007 were recognized as the best. Hence these mutant lines could be exploited directly in the breeding programme to develop superior battering quality Urdbean varieties. Based on over all mean performance of important batter volume characters viz., initial batter volume analysis, final batter volume, improved batter volume, arabinose content and single plant yield the mutant lines ACM-15-015, ACM-015-030, ACM-015-003, ACM-015-023 were identified to be superior in terms of yield, arabinose content and batter volume. The mutant lines viz., ACM-014-021, ACM-015-025, ACM-014-006, ACM-015-022, ACM -015-023, ACM-014-019, ACM-014-007, ACM-015-017, ACM-014- 003 and VBN (Bg) 4 were recognized as resistant to MYMV. These lines had higher total phenol, phytic acid content and less total sugar content in the leaves when compared with the highly susceptible mutant lines. The present study indicated that phytic acid content recorded highly significant positive correlation with total phenol. Based on the per se performance for all the characters studied viz., seed batter analysis, seed volume analysis and MYMV scoring, the mutant lines viz., ACM-014-021, ACM-015-23, ACM-015-030, were judged as the best and could be exploited directly or in breeding experiments for improving yield along with batter quality.

Effect of Fermentation Methods on Phytic acid Content in Wheat Flour Bread

2014 ◽  
Vol 27 (1) ◽  
pp. 128-142
Author(s):  
Ali A. Sahi ◽  
Ali H. Abdul-Kareem ◽  
Basim A. Jaber
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content

Photosynthetic activity of spring wheat depending on the conditions of water supply

2020 ◽  
Author(s):  
I.I. Seregina ◽  
◽  
I.G. Makarskaya
Keyword(s):  
Water Supply ◽  
Spring Wheat ◽  
Sodium Selenite ◽  
Photosynthetic Activity ◽  
Wheat Variety ◽  
Sharp Decrease ◽  
Soil Culture ◽  
Growing Conditions ◽  
Spring Wheat Variety ◽  
Excessive Water

Abstract:In model experiments in soil culture, the effect of different methods of treatment with sodium selenite on the photosynthetic activity of spring wheat variety Zlata was studied under extreme growing conditions. Under drought conditions, the inhibition of the growth of the photosynthetic surface of spring wheat plants was revealed. Under conditions of excessive water supply, a sharp decrease in the area of the assimilating surface of wheat plants was observed. The positive effect of sodium selenite solution on the photosynthetic activity of spring wheat plants was established with insufficient and excessive water supply to wheat plants.

Rabadi fermentation of wheat: Changes in phytic acid content andin vitro digestibility

1992 ◽  
Vol 42 (2) ◽  
pp. 109-116 ◽  
Author(s):  
Manju Gupta ◽  
Neelam Khetarpaul ◽  
B. M. Chauhan
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Phytic Acid Content

scholarly journals The effect of heating technique to phytic acid content and antioxidant activity of velvet bean (Mucuna pruriens), butter bean (Phaseolus lunatus) and jack bean (Canavalia ensiformis)

2008 ◽  
Vol 6 (2) ◽  
pp. 36-44
Author(s):  
DIAN SRI PRAMITA ◽  
SRIiii HANDAJANI ◽  
DIAN RACHMAWANTI
Keyword(s):  
Antioxidant Activity ◽  
Phytic Acid ◽  
Acid Content ◽  
Variance Analysis ◽  
Phaseolus Lunatus ◽  
Mucuna Pruriens ◽  
Velvet Bean ◽  
Phytic Acid Content ◽  
Jack Bean ◽  
Canavalia Ensiformis

Pramita DS, Handajani S, Rachmawanti D. 2008. The effect of heating technique to phytic acid content and antioxidant activity of velvet bean (Mucuna pruriens), butter bean (Phaseolus lunatus) and jack bean (Canavalia ensiformis). Biofarmasi 6: 36-44. Koro is a kind of local bean which has many varieties. The nutrition of koro is not different with soy, especially carbohydrate and protein which high enough, and has a low-fat content. However, koro also contains some harmful compounds, HCN which poisoned and phytic acid which an antinutritional compound. Besides as antinutritional compound, phytic acid has a positive role, i.e. as an antioxidant. Besides phytic acid, legume also contains the compounds of phenol and vitamin E that have antioxidant activity. The aims of this research were to determine the contents of phytic acid and antioxidant activity, and to determine the effect of heating technique on phytic acid and antioxidant activity of velvet bean, butter bean, and jack bean. The materials used were velvet bean, butter bean and jack bean obtained from Batuwarno, Wonogiri, Central Java. This research used a Completely Randomized Design (CRD) with five kinds of treatment, each treatment consisted of three replications. The treatments given were soaking by 3 days (P1), steaming (P2), boiling (P3) and pressure cooker (P4), which compared to a raw bean without heating treatment (P0). The investigated factors were phytic acid and antioxidant activity (DPPH Radical Scavenging Ability method). The results of this research showed the phytic acid content of velvet bean, butter bean and jack bean from the treatment of P0, P1, P2, P3 and P4 were degraded. The phytic acid of velvet bean of P0, P1, P2, P3 and P4 treatment were 10.87, 8.94, 4.56 and 1.72 and 1.46 mg/db, respectively; on butter bean were 11.78, 8.75, 4.77, 1.73 and 1.61 mg/db, respectively; while on jack bean were 9.04, 1.99, 1.39, 1.42 and 1.21 mg/db. The result of variance analysis showed the phytic acid content was significantly different (p<0.05). Antioxidant activity showed the increase from P0 to P1, then the degradation process at P2, P3, and P4. Antioxidant activity at velvet bean were 74.10%, 86.49%, 84.73%, 83.59% and 79.51%, respectively; at butter bean were 4.5%, 7.19%, 6.07%, 6.30% and 6.28%, respectively; at jack bean were 14.64%, 8.55%, 5.84%, 5.17% and 3.58%. The result of variance analysis showed antioxidant activity at velvet bean and jack bean was significant, while at butter bean for P1, P2, P3, and P4 were not significant. The conclusion that could be taken away from this research were heating techniques had an effect on the degradation of phytic acid at all kind of bean used, and also had an effect on the antioxidant activity at velvet bean and jack bean.

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