Globulin and Amino Acid Composition of Pea (pisum Sativum) Cultivars from the Inland Northwest United States and the Impact of Isoelectric Protein Extraction PDF Download
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Author: Halle Marie Choi Publisher: ISBN: Category : Amino acids Languages : en Pages : 0
Book Description
Globulin proteins, specifically vicilin and legumin, have been used to predict functionality of pea flour and pea protein isolates (PPI). Emulsion and foaming properties as well as water holding capacity, water solubility and absorption, and gelling behavior have all been shown to have correlations with quantities of vicilin and legumin present in various pulses. Amino acids contribute both to the functionality and the nutritional content of pea ingredients. In this study, agronomic traits such as pea color, shape, and bulk density were assessed for correlations with globulin and amino acid content. Globulin content had no significant correlations with agronomic traits. Essential amino acid content was significantly higher in green pea seeds than yellow. Fifteen cultivars of pea were assessed for globulin and amino acid content before and after isoelectric protein extraction (pH 8.5 and 4.3). Globulin and amino acids were significantly different by cultivar and between pea flour and PPI. Variation of globulin content within a cultivar increased after protein extraction. Cultivars that were grouped together in essential amino acid content in the flour were also similar in amino acid content in the PPI. Proximate protein content in the flour was negatively correlated with the protein extraction efficiency indicating higher ratios of water to sample or a higher extraction pH should be used to extract more protein. Vicilin content was lost during protein extraction. A new method with a precipitation pH closer to the isoelectric point of vicilin could be tested to try to maintain vicilin levels from the pea flour in the PPI.
Author: Halle Marie Choi Publisher: ISBN: Category : Amino acids Languages : en Pages : 0
Book Description
Globulin proteins, specifically vicilin and legumin, have been used to predict functionality of pea flour and pea protein isolates (PPI). Emulsion and foaming properties as well as water holding capacity, water solubility and absorption, and gelling behavior have all been shown to have correlations with quantities of vicilin and legumin present in various pulses. Amino acids contribute both to the functionality and the nutritional content of pea ingredients. In this study, agronomic traits such as pea color, shape, and bulk density were assessed for correlations with globulin and amino acid content. Globulin content had no significant correlations with agronomic traits. Essential amino acid content was significantly higher in green pea seeds than yellow. Fifteen cultivars of pea were assessed for globulin and amino acid content before and after isoelectric protein extraction (pH 8.5 and 4.3). Globulin and amino acids were significantly different by cultivar and between pea flour and PPI. Variation of globulin content within a cultivar increased after protein extraction. Cultivars that were grouped together in essential amino acid content in the flour were also similar in amino acid content in the PPI. Proximate protein content in the flour was negatively correlated with the protein extraction efficiency indicating higher ratios of water to sample or a higher extraction pH should be used to extract more protein. Vicilin content was lost during protein extraction. A new method with a precipitation pH closer to the isoelectric point of vicilin could be tested to try to maintain vicilin levels from the pea flour in the PPI.
Author: Parisa Pourmoayyed Publisher: Cuvillier Verlag ISBN: 3736983042 Category : Science Languages : en Pages : 116
Book Description
Sulfur has a vital role in the plant life cycle. S deficiency reduces optimal yield and quality in legumes which lead to a reduction in nutritional value of food and feed. S deficiency also alters the symbiotic interaction between leguminous plants and soil nitrogen fixing bacteria which leads to a decline in N2 fixation rate. An efficient symbiotic nitrogen fixation (SNF) in the nodule demands a strong nutrient exchange between plant and bacterial cells. The plant symbiotic sulfate transporter (SST) supports adequate S supply for full activity of nodules. In the present study, I investigated how different levels of S supply affect the protein and mRNA expression of genes related to N2 fixation in Pisum sativum. Moreover, different sulfate transporter genes were identified in pea and the functional analysis was performed for the symbiotic sulfate transporter from pea after expression in yeast double mutant. Growth retardation was observed in both weak and severe S deficient plants while severe S deficiency led to a significant decline in total biomass and shoot dry weight. Chlorosis and yellowish leaves in severe S deficient plant were observed as a consequence of a 43% decline in the chlorophyll content of young leaves in comparison with the control plants. Both weak and severe S deficiency reduced nodule formation. Thus, nodules appeared smaller and green with less leghemoglobin content in the S deficient groups. Relative transcript abundance of leghemoglobin genes (PsLb5 and PsLb120) did not change significantly under S deficiency conditions in the vegetative phase, thus confirming that expression of both genes is essential to create a low O2 concentration in young nodules. In contrast, severe S deficiency during the generative phase reduced expression of leghemoglobin at mRNA and protein levels. Furthermore, the higher leghemoglobin content in the generative phase is indicative for a higher leghemoglobin demand of mature nodules to maintain a low O2 environment and to protect the nitrogenase for an effective SNF. Nitrogenase is encoded by the nifHDK gene cluster. Severe S deficiency reduced the relative transcript abundance of the β subunits (NifK gene) while expression of α subunits (NifD gene) was mostly unaffected. S deficiency conditions increased relative transcript abundance of ferredoxin to compensate the S limitation in the nodule. Furthermore, a higher level of ferredoxin expression in the generative phase compared to the vegetative phase might be accompanied by a more SNF activity in the generative phase. In contrast to the nodule, relative ferredoxin transcript abundance was reduced under severe S deficiency in the root and leaf tissues supporting sulfite reduction and NADP photo-reduction. Both severe and weak S deficiencies reduced the relative transcript abundance of ferredoxin in the young leaves more than the mature leaves because the mature leaves are the main site of sulfate storage and assimilation. Severe S deficiency reduced expression of the nodule-specific sulfate transporter (SST) in both vegetative and generative phase of plant life which confirms a disruption in sulfate transport in symbiosomes. Phylogenetic analysis of 14-full length sulfate transporter sequences from pea and other known sulfate transporters from the leguminous family revealed that they fall into five major groups. In conclusion, a reduced sulfate import into the nodule probably reduces the sulfate related metabolites and interrupts the expression and biosynthesis of nitrogenase, leghemoglobin and ferredoxin proteins and eventually leads to an interruption of SNF. Moreover, severe S deficiency could limit the S compounds and S containing amino acids essential for the synthesis of critical products such as chlorophyll, thus leading to a lower rate of photosynthesis and fewer energy sources for an efficient yield.
Author: Matthew G. Garneau Publisher: ISBN: Category : Amino acids Languages : en Pages : 174
Book Description
Nitrogen is an essential nutrient that plants require in large amounts for successful growth and reproduction. Following nitrogen acquisition from the atmosphere or soil, temperate legumes such as pea (Pisum sativum L.) assimilate nitrogen to amino acids, which are used for metabolism, transiently stored, or transported via the vasculature to growing sinks such as developing leaves, fruits, and seeds. This research investigates the role of plasma membrane transporters in amino acid partitioning in pea plants and their importance for plant metabolism and development. First, the role of a broad specific amino acid transporter in source to sink partitioning of nitrogen and plant productivity was analyzed using pea plants overexpressing (OE) amino acid permease 1 (PsAAP1) simultaneously in the phloem and developing cotyledons. Transgenic PsAAP1 OE plants demonstrated increased phloem and seed loading of amino acids, triggering improved seed development, and seed protein accumulation. Results further resolved that phloem loading of amino acids exerts regulatory control over nitrogen and carbon acquisition and metabolism. Next, pea plants expressing a yeast cysteine/methionine transporter (MUP1) in the phloem and developing seeds were produced in the attempt to increase sulfur allocation to sinks and seed protein quality. Results showed that phloem levels of methionine, other amino acids and sucrose were increased, while delivery of these metabolites to individual seeds, as well as seed protein amounts were unchanged. Furthermore, the MUP1 plants produced more shoot biomass and higher seed yields than wild-type, supporting that changes in source to sink allocation of organic sulfur, nitrogen, and carbon promotes sink development in MUP1 plants. Finally, the function of pea amino acid permease 6 (PsAAP6) in organic nitrogen export from root nodules was examined. Localization studies resolved that PsAAP6 is expressed in the nodule cortex cells. Repression of PsAAP6 demonstrated that the transporter is essential for amino acid translocation from nodules to the shoot and roots. However, transporter activity did not affect biological nitrogen fixation and nodule metabolism, suggesting that pea nodule function is regulated by the shoot nitrogen status, rather than nodule nitrogen levels and/or partitioning processes.
Author: Guanqun Chen Publisher: Springer ISBN: 1493986163 Category : Science Languages : en Pages : 276
Book Description
Among the major challenges facing society today, seeking renewable alternatives to petroleum-based fuels and manufactured goods is critically important to reducing society’s dependency on petroleum and tackling environmental issues associated with petroleum use. In recent years there has been considerable research targeted toward the development of plant-derived bioproducts to replace petrochemical feedstocks for both fuel and manufacturing. Plants not only provide a large amount of renewable biomass, but their biochemical diversity also offers many chemical and molecular tools for the production of new products through biotechnology. Plant Bioproducts is an introduction to the production and application of plant bioproducts, including biofuels, bioplastics, and biochemicals for the manufacturing sector. Contributing authors examine various bioproducts with respect to their basic chemistry, relationship to current petrochemical-based products, and strategies for their production in plants. Chapters cover the integrated roles of agronomy, plant breeding, biotechnology, and biorefining in the context of bioproduct development. Environmental, economic, ethical, and social issues surrounding bioproducts, including the use of genetically modified crops, challenges to food security, and consumer acceptance, are also covered.
Author: Richard R Burgess Publisher: Academic Press ISBN: 0080923178 Category : Science Languages : en Pages : 915
Book Description
Guide to Protein Purification, Second Edition provides a complete update to existing methods in the field, reflecting the enormous advances made in the last two decades. In particular, proteomics, mass spectrometry, and DNA technology have revolutionized the field since the first edition’s publication but through all of the advancements, the purification of proteins is still an indispensable first step in understanding their function. This volume examines the most reliable, robust methods for researchers in biochemistry, molecular and cell biology, genetics, pharmacology and biotechnology and sets a standard for best practices in the field. It relates how these traditional and new cutting-edge methods connect to the explosive advancements in the field. This "Guide to" gives imminently practical advice to avoid costly mistakes in choosing a method and brings in perspective from the premier researchers while presents a comprehensive overview of the field today. Gathers top global authors from industry, medicine, and research fields across a wide variety of disciplines, including biochemistry, genetics, oncology, pharmacology, dermatology and immunology Assembles chapters on both common and less common relevant techniques Provides robust methods as well as an analysis of the advancements in the field that, for an individual investigator, can be a demanding and time-consuming process
Author: Nathan Sharon Publisher: Springer Science & Business Media ISBN: 9401148465 Category : Science Languages : en Pages : 134
Book Description
A characteristic property of most, or perhaps all, proteins is their ability to combine specifically and reversibly with various substances. Well known examples are enzymes that bind substrates and inhibitors, and antibodies that bind antigens. This book deals with lectins, a class of proteins that bind carbohydrates. Another characteristic property of lectins is that they agglutinate cells or precipitate polysaccharides and glycoproteins. This is because lectins are polyvalent, i.e. each lectin molecule has at least two carbohydrate binding sites to allow crosslinking between cells (by combining with sugars on their surfaces) or between sugar containing macromolecules. The agglutinating and precipitating activities of lectins are very similar to those of antibodies. They can likewise be specifically inhibited by low molecular weight compounds (haptens), which in the case of lectins are sugars or sugar containing compounds (Fig. 1.1). Not surprisingly, therefore, many of the methods used in lectin research are based on immunochemical techniques. Nevertheless, lectins are different from antibodies in several important aspects. Many lectins are found in plants, microorganisms and viruses, which do not synthesize immunoglobulins. In fact, they are found in almost all living organisms (Table 1.1) and are not confined to specific organs or tissues. Another marked difference between the two classes of compound is that antibodies are structurally similar, whereas lectins are structurally diverse. In general, lectins are oligomeric proteins composed of subunits, usually with one sugar binding site per subunit.
Author: Jozef Samaj Publisher: Springer Science & Business Media ISBN: 3540726179 Category : Science Languages : en Pages : 397
Book Description
Plant Proteomics highlights rapid progress in this field, with emphasis on recent work in model plant species, sub-cellular organelles, and specific aspects of the plant life cycle such as signaling, reproduction and stress physiology. Several chapters present a detailed look at diverse integrated approaches, including advanced proteomic techniques combined with functional genomics, bioinformatics, metabolomics and molecular cell biology, making this book a valuable resource for a broad spectrum of readers.
Author: Mohammed Kuddus Publisher: Springer ISBN: 9811319332 Category : Medical Languages : en Pages : 419
Book Description
The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
Author: Halle Marie Choi
Author: Halle Marie Choi
Author: Parisa Pourmoayyed
Author: Nathanael Grobbelaar
Author: Matthew G. Garneau
Author: Jayantiprasad Purusottamdas Bhatt
Author: Guanqun Chen
Author: Richard R Burgess
Author: Nathan Sharon
Author: Jozef Samaj
Author: Mohammed Kuddus