scholarly journals Analysis of protein content and level of 7S and 11S globulins, their ratio in the soybean seed of F6 - F8 hybrid lines

2016 ◽  
Vol 14 (2) ◽  
pp. 163-167
Author(s):  
V. G. Adamovskaya ◽  
O. O. Molodchenkova ◽  
V. I. Sichkar ◽  
T. V. Kartuzova ◽  
L. Y. Bezkrovnaya ◽  
...  
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Soybean Protein ◽  
Protein A ◽  
Soybean Seed ◽  
Growth Conditions ◽  
Genetic Origin ◽  
7S And 11S Globulins ◽  
Hybrid Lines ◽  
11S Globulins

Aims. The goal of research was to study a character of changes and relationship between level of 7S and 11S globulins, their ratio and protein content  in the soybean seed of F6-F8 hybrid lines and their parental forms of different genetic origin in the connection of protein quality breeding. Methods. 7S and 11S globulins were isolated by method, which was developed in the Laboratory of Plant Biochemistry (Patent # 42181). Results. The features of 7S and 11S globulins content and their ratio in the soybean seed of F6 -F8 hybrid lines and their parental forms of different genetic origin were identified. It was established, that varieties and hybrid lines are characterized by considerable distinctions of 7S and 11S globulins contents and their ratio in the soybean protein. A connection between 7S and 11S globulins levels and protein content in the seed of soybean F6- F8 hybrid lines wasn’t established. Conclusions. It was elucidated that the growth conditions influence on the protein content, 11S and 7S globulins level, their ratio and relationship between these parameters in the soybean seeds of F6-F8 hybrid lines and their parental forms of different genetic origin, so that have to be introduced in the selection program of  soybean genotypes  of food direction soybean breeding as these parameters connected with the   food nutritional quality.Key words: Glicine max L., protein, 11S globulin, 7S globulin.

scholarly journals Protein quantity, not protein quality, accelerates whole-body leucine kinetics and the acute-phase response during acute infection in marasmic Malawian children

2004 ◽  
Vol 92 (4) ◽  
pp. 589-595 ◽  
Author(s):  
M. J. Manary ◽  
K. E. Yarasheski ◽  
S. Smith ◽  
E. T. Abrams ◽  
C. A. Hart
Keyword(s):  
Protein Content ◽  
G Protein ◽  
Acute Phase ◽  
Acute Phase Response ◽  
Protein Quality ◽  
Egg White ◽  
Whole Body ◽  
Leucine Kinetics ◽  
Quality Diet ◽  
Standard Protein

The present study compared leucine kinetics and acute-phase-protein concentrations in three groups of marasmic, acutely infected Malawian children fed one of three isoenergetic diets. These were: an enhanced-protein-quality diet (egg-white+tryptophan, providing 1.2 g protein/kg per d; n 14); an increased-protein-content diet (egg-white+tryptophan, providing 1·8 g protein/kg per d; n 14); a standard-protein diet (1·2 g milk protein/kg per d; n 25). The hypotheses tested were that children receiving a diet with more protein would have greater rates of non-oxidative leucine disposal and that children receiving an isonitrogenous diet with a higher protein quality would have lower rates of leucine oxidation. The children were studied after 24 h of therapy using standard [13C]leucine stable-isotope tracer techniques. The children receiving the higher-protein-content diet had greater leucine kinetic rates than those receiving the standard-protein-content diet; non-oxidative leucine disposal was 170 (SD 52) v. 122 (SD 30) μmol leucine/kg per h (P<0·01). Leucine oxidation was less in the children receiving the enhanced-protein-quality diet than in those receiving the standard-protein-quality diet; 34 (SD 12) v. 45 (SD 13) μmol leucine/kg per h (P<0·05). The children receiving the high-protein-content diet increased their serum concentration for five of six acute-phase proteins 24 h after starting therapy, while those receiving the standard-protein-content diet did not. These data suggest that there was greater whole-body protein synthesis, and a more vigorous acute-phase response associated with the higher-protein-content diet. The clinical benefits associated with a higher protein intake in marasmic, acutely infected children need further study.

PSV-11 The effects of pelleting and extrusion on nutrient composition and protein quality measurements in a variety Canadian pulses

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 302-302
Author(s):  
Cara Cargo-Froom ◽  
Anna-Kate Shoveller ◽  
Daniel A Columbus ◽  
Chris Marinangeli ◽  
Elijah Kiarie ◽  
...  
Keyword(s):  
Protein Content ◽  
Faba Bean ◽  
Fixed Effects ◽  
Crude Protein ◽  
Mixed Model ◽  
Protein Quality ◽  
Positive Impact ◽  
Nutrient Composition ◽  
Crude Protein Content ◽  
Quality Measurements

Abstract Alternative forms of protein are an important focus in nutrition. This study sought to compare the effects of pelleting and extrusion on nutrient composition and protein quality measurements of Canadian pulses. Pulses used for the study included: 2 pea variety (Amarillo and dunn), lentils, chickpeas, and faba bean. Ingredients were ground through a 10/64” or a 2/64” screen to create a coarse and fine ground product, respectively. Both coarse and fine ground ingredients were pelleted at 60–65, 70–75, and 80–85 C0. Fine ground ingredients were extruded at three different temperatures (110, 130, 150 C0) and two moisture levels (18 and 22%). Samples were collected for all runs at the beginning, middle, and end of each run for both pelleted and extruded samples. Samples were analyzed for proximate analysis, amino acids including lysinoalanine, total and damaged starch, and total dietary fibre (including insoluble and soluble). Data were analyzed using a mixed model via proc glimmix in SAS, where ingredient, process, grind, temperature, and extrusion moisture were treated as fixed effects with different interactions selected based on model investigated. Crude protein content of whole pulses was highest in faba bean and lowest in the Amarillo pea, with faba bean protein content significantly higher than all other pulses, and lentil protein content significantly higher than Amarillo peas (P &lt; 0.05). All pelleting temperatures, nested within grind, significantly increased crude protein content of all pulses compared to whole pulses (P &lt; 0.05). All extrusion moistures significantly increased crude protein content of all pulses compared to whole pulses (P &lt; 0.05) and moisture/temperature interactions were significantly higher for all pulses compared to whole pulses (P &lt; 0.05). Amino acid comparisons produced similar significant results. This suggests that pelleting and extrusion processing can have a positive impact on protein content of pulses and protein quality measurements in pulses.

Isolation and purification of 7S and 11S globulins from broad beans and peas

1990 ◽  
Vol 38 (1) ◽  
pp. 92-95 ◽  
Author(s):  
V. V. Suchkov ◽  
I. A. Popello ◽  
V. Ya. Grinberg ◽  
V. B. Tolstoguzov
Keyword(s):  
Isolation And Purification ◽  
Broad Beans ◽  
7S And 11S Globulins ◽  
11S Globulins

Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, L. Merill) (2): Selected Physical Properties

2005 ◽  
Vol 1 (5) ◽  
Author(s):  
Abdul Ganiy O. Raji ◽  
John Alaba Victor Famurewa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Soybean Protein ◽  
Soy Flour ◽  
International Institute ◽  
Attrition Mill ◽  
Protein Retention ◽  
Significant Difference ◽  
Glycine Max L ◽  
Flour Yield

Soybean protein is highly rich in the essential amino acid needed by human body. In the developing countries, its use will be more generally acceptable when converted to flour like wheat. This work focused on establishing the optimum conditions of some physical characteristics of soybean for high quality and acceptable soy flour. The characteristics studied for soybean samples subjected to heat treatment of boiling and oven drying were the effect moisture content (MC) and the hull thickness on the quality of the flours. Ten samples of Tax 1485 at different moisture levels ranging from 20.6% to 8.6% and five varieties (Tax 1440-1E, Tax 1740, Tax 1485, Tax 1456 and Tax 1448-2E) obtained from International Institute for Tropical Agriculture (IITA), having different hull thicknesses were used. Soybean with mixed varieties commonly found in the open markets was also used to compare the effects of MC on the studied parameters. Flours obtained from the samples milled in an attrition mill were subjected to proximate, sieve and organoleptic evaluations. The hull thickness was found to have no correlation with protein retention, acceptability and flour yield, but moisture content has a very significant effect on the qualities. Between moisture content of 20.6% and 8.6%, protein and acceptability reduced from 40.0% to 27.7% and 4.3 to 2.2 respectively while yield increased from 0.9% to 5.8%. Though protein was reducing with reduced MC, there was no significant difference (p<0.05) in protein retention between MC of 20.6% and 10.1% but it became significant at 9.4%. There was no significant difference in acceptability from 13.6% to 8.6% MC and between 8.9% and 11.0% MC for flour yield. Both Tax 1485 and mixed varieties followed the same trend only that they have different absolute values. The mixed varieties however had no significant difference in protein content between 19.8% and 10.2% MC. These results, therefore established that to obtain acceptable soyflour of high flour yield and protein content, moisture content of soybean after processing should be about 10% (dry basis).

EFFECTS OF HIGH RATES OF NITROGEN ON NEEPAWA WHEAT GROWN UNDER IRRIGATION. III. PROTEIN QUALITY FOR BREADMAKING AS REFLECTED BY VARIOUS TESTS

1978 ◽  
Vol 58 (4) ◽  
pp. 923-927 ◽  
Author(s):  
W. BUSHUK ◽  
F. J. RODRIGUEZ-BORES ◽  
S. DUBETZ
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Protein Solubility ◽  
Triticum Aestivum L ◽  
Rate Of Change ◽  
Composition Analysis ◽  
Loaf Volume ◽  
Gradual Change ◽  
Small Contribution ◽  
Breadmaking Quality

Eleven samples of hard red spring wheat Triticum aestivum L. em Thell cv. Neepawa, selected from a fertilizer–irrigation study and ranging in protein content from 9.3 to 16.4%, were subjected to various breadmaking quality tests, protein solubility fractionation, amino acid composition analysis and gliadin electrophoresis analysis. Loaf volumes showed a decrease in breadmaking quality with increasing protein for samples at the top of the protein content range. Conversely, the Pelshenke and Zeleny Sedimentation values showed a reverse trend in the same region of protein content. Most of the decreasing rate of change in the loaf volume with protein content at the top of the protein range can be explained by the gradual change in solubility of the glutenin. The gradual decrease in the amount of damaged starch can make a small contribution to the observed loss of quality. Minor quantitative differences (slightly stronger stain intensity for a few bands) were observed in the gliadin electrophoregrams of samples of different protein content. There is no obvious explanation for the increasing rate of change in Pelshenke and Zeleny Sedimentation values with protein content at the top of the protein range.

Evaluation of the protein quality and milled rices differing in protein content

1971 ◽  
Vol 19 (5) ◽  
pp. 1028-1034 ◽  
Author(s):  
Bienvenido O. Juliano ◽  
Ricardo. Bressani ◽  
Luiz G. Elias
Keyword(s):  
Protein Content ◽  
Protein Quality

scholarly journals Selection of GmSWEET39 for oil and protein improvement in soybean

PLoS Genetics ◽  
2020 ◽  
Vol 16 (11) ◽  
pp. e1009114
Author(s):  
Hengyou Zhang ◽  
Wolfgang Goettel ◽  
Qijian Song ◽  
He Jiang ◽  
Zhenbin Hu ◽  
...  
Keyword(s):  
Seed Coat ◽  
Molecular Basis ◽  
Seed Quality ◽  
Soybean Protein ◽  
Wild Soybean ◽  
Soybean Seed ◽  
Pleiotropic Effect ◽  
Industrial Applications ◽  
Dual Function ◽  
Protein Accumulation

Soybean [Glycine max (L.) Merr.] was domesticated from wild soybean (G. soja Sieb. and Zucc.) and has been further improved as a dual-use seed crop to provide highly valuable oil and protein for food, feed, and industrial applications. However, the underlying genetic and molecular basis remains less understood. Having combined high-confidence bi-parental linkage mapping with high-resolution association analysis based on 631 whole sequenced genomes, we mapped major soybean protein and oil QTLs on chromosome15 to a sugar transporter gene (GmSWEET39). A two-nucleotide CC deletion truncating C-terminus of GmSWEET39 was strongly associated with high seed oil and low seed protein, suggesting its pleiotropic effect on protein and oil content. GmSWEET39 was predominantly expressed in parenchyma and integument of the seed coat, and likely regulates oil and protein accumulation by affecting sugar delivery from maternal seed coat to the filial embryo. We demonstrated that GmSWEET39 has a dual function for both oil and protein improvement and undergoes two different paths of artificial selection. A CC deletion (CC-) haplotype H1 has been intensively selected during domestication and extensively used in soybean improvement worldwide. H1 is fixed in North American soybean cultivars. The protein-favored (CC+) haplotype H3 still undergoes ongoing selection, reflecting its sustainable role for soybean protein improvement. The comprehensive knowledge on the molecular basis underlying the major QTL and GmSWEET39 haplotypes associated with soybean improvement would be valuable to design new strategies for soybean seed quality improvement using molecular breeding and biotechnological approaches.

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