Functional assessment and subunit constitution of Lentil (lens culinaris) proteins during Germination

International Journal of Agriculture and Biology

Volumn 11, Issue 6, 2009, Pages 690-694

  Bamdad, Fatemeh ^a   Dokhani, Shahram ^a   Keramat, Javad ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Functional properties; Germination; Globulins; Legumin; Lentil; Vicilin

Indexed keywords

LENS CULINARIS;

EID: 75949083575     PISSN: 15608530     EISSN: 18149596     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

1. Adams, M.R., D.L. Golden, A.A. Franke, S.M. Potter, H.S. Smith and M.S. Anthony, 2004. Dietary soy β-conglycinin (7 S globulin) inhibits atherosclerosis in mice. J. Nutr., 134: 511-516
2. Ahmed, A.N., I.H. Javed, M. Akram and S. Akhtar, 2003. Germination scenario of barley genotypes to chloride and sulphate salinities of sodium. Int. J. Agric. Biol., 5: 258-261
3. Bartolome, B., I. Estrella and T. Hernandez, 1997. Changes in phenolic compounds in lentils (Lens culinaris Medik.) during germination and fermentation. Z. Lebensm. -Unters. -Forsch. A., 205: 290-294
4. Bora, P.S., 2002. Functional properties of native and succinylated lentil (Lens culinaris Medik.) globulins. Food Chem., 77: 171-176
5. Chrispeels, M.J. and D. Boulter, 1975. Control of storage protein metabolism in the cotyledons of germinating mung beans: role of endopeptidase. Plant Physiol., 55: 1031-1037
6. Copeland, R.A., 1994. Methods for Protein Analysis. Chapman and Hall, New York, USA
7. Derbyshire, E., D.J. Wright and D. Boulter, 1976. Legumin and vicilin, storage proteins of legume seeds. Phytochem., 15: 3-24
8. Dogan, D., K.M. Khawar and S. Özcan, 2005. Agrobacterium mediated tumor and hairy root formation from different explants of lentils derived from young seedlings. Int. J. Agric. Biol., 7: 1019-1025
9. Frias, J., C. Diaz-Pollan, C.L. Hedley and C. Vidal-Valverde, 1995. Evolution of trypsin inhibitor activity during germination of lentils. J. Agric. Food Chem., 43: 2231-2234
10. Hsu, D.L., H.K. Leung, M.M. Morad, P.L. Finney and C.T. Leung, 1982. Effect of germination on electrophoretic, functional and bread baking properties of yellow pea, lentil and faba bean protein isolates. Cereal Chem., 59: 344-350
11. Hurkman, W.J. and L. Beevers, 1980. What is pea legumin- Is it gycosylated? Planta, 150: 82-90
12. Kim, J.M., J.H. Whang and H.J. Suh, 2004. Enhancement of angiotensin I converting enzyme inhibitory activity and improvement of the emulsifying and foaming properties of corn gluten hydrolysate using ultrafiltration membranes. European Food Res. Technol., 218: 133-138
13. Koyoro, H. and J.R. Powers, 1987. Functional properties of pea globulin fractions. Cereal Chem., 64: 97-101
14. Kuo, Y.H., P. Rozan, F. Lambein, J. Frias and C. Vidal-Valverde, 2004. Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes. Food Chem., 86: 537-545
15. Laemmli, U.K., 1970. Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nat., 227: 680-685
16. Mandal, S. and R.K. Mandal, 2000. Seed storage proteins and approaches for improvement of their nutritional quality by genetic engineering. Curr. Sci., 79: 576-589
17. Marcone, M.F., 1999. Biochemical and biophysical properties of plant storage proteins: a current understanding with emphasis on 11 S seed globulins. Food Res. Int., 32: 79-92
18. Muntz, K., M.A. Belozersky and Y.E. Dunaevsky, 2001. Stored proteinases and the initiation of storage protein mobilization in seeds during germination and seedling growth. J. Exp. Bot., 52: 1741-1752
19. Nash, A.M. and W.J. Wolf, 1976. Solubility and ultracentrifugal studies on soybean globulins. Cereal Chem., 44: 183-192
20. Nielsen, P.M., 1997. Functionality of protein hydrolysates. In: Damodaran, S. and A. Paraf (eds.), Food Proteins and Their Applications, pp: 443-472. Marcel Dekker Inc., New York, USA
21. Nielsen, S.S. and I.E. Liener, 1984. Degradation of major storage protein of Phaseolus vulgaris during germination. Plant Physiol., 74: 494-498
22. O'Kane, F.E., R.P. Happe, J.M. Vereijken, H. Gruppen and M.A.J.S. Van Boekel, 2004. Heatinduced gelation of pea legumin: comparison with soybean glycinin. J. Agric. Food Chem., 52: 5071-5078
23. Paredes-Lopez, O., C. Ordorica-Falomir and M.R. Olivares-Vazquez, 1991. Chickpea protein isolates: physicochemical, functional and nutritional characterization. J. Food Sci., 56: 726-729
24. Periago, M.J., G. Ros, C. Martinez and F. Rincon, 1996. Variations of non- protein nitrogen in six Spanish legumes according to the extraction methor used. Food Res. Int., 29: 489-494
25. Sadowska, J., J. Fornal, C. Vidal-Valverde and J. Frias, 1999. Natural fermentation of lentils. Functional properties and potential in breadmaking of fermented lentil flour. Nahrung, 43: 396-401
26. Sanchez -Vioque, R., A. Clemente, J. Vioque, J. Bautista and F. Millan, 1999. Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization. Food Chem., 64: 237-243
27. Urbano, G., M. Lopez-Jurado, S. Frejnagel, E. Gomez-Villalva, J.M. Porres, J. Frias, C. Vidal-Valverde and P. Aranda, 2005. Nutritional assessment of raw and germinated pea (pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques. Nutr., 21: 230-239
28. Urbano, G., M. Lopez-Jurdano, J. Hernandez, M. Fernandez, M. Moreu, J. Frias, C. Diaz-Pollan, M. Prodanov and C. Vidal-Valverde, 1995. Nutritional assessment of raw, heated and germinated lentils. J. Agric. Food Chem., 43: 1871-1877
29. Vidal-Valverde, C., J. Frias, I. Sierra, I. Blazquez, F. Lambein and Y.H. Kuo, 2002. New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas. European Food Res. Technol., 215: 472-477
30. Wanasundara, J.P.D. and F. Shahidi, 1994. Functional properties and amino acid composition of solvent-extracted flaxseed meals. Food Chem., 49: 45-51
31. Wanasundara, P.K.J.P.D., F. Shahidi and M.E. Brosnan, 1999. Changes in flax (Linum usitatissmum) seed nitrogenous compounds during germination. Food Chem., 65: 289-295