Open AccessBiochemical characteristics of checkpea (Cicer arietinum L.) seeds for selection of genotypes of food direction
Author(s) -
О. О. Молодченкова,
Т. В. Картузова,
L. Ya. Bezkrovnaya,
Е. B. Lykhota,
O. V. Bushulyan,
Г. Д. Лаврова
Publication year - 2018
Publication title -
faktori eksperimentalʹnoï evolûcìï organìzmìv
Language(s) - English
Resource type - Journals
eISSN - 2415-3826
pISSN - 2219-3782
DOI - 10.7124/feeo.v23.1034
Subject(s) - vicilin , globulin , legumin , biology , genotype , food science , composition (language) , microbiology and biotechnology , agronomy , botany , storage protein , biochemistry , gene , linguistics , philosophy , immunology
Aim. The goal of research was to study the features of biochemical composition of the chickpea seed for detection the characteristics which can be used to genotype selection of food direction. Methods. Research methods are standard methodologies of plant biochemical analysis and methods developed in the laboratory. 7S and 11S globulins were separated by method, which was developed in the Laboratory of Plant Biochemistry (Patent # 42181, 107671). Results. The features of content of protein, fat, carbohydrates, isoflavones, activity of lectins, lipoxygenase, content and ratio of vicilin and legumin in the chickpea seed of genotypes of Ukrainian and foreign plant breeding were established. The genotype differences of component intensity, presence-absence in the electrophoretic spectrum of chickpea albumins, globulins, glutelins which effect on seed food value were evoluted using electrophoretic and densitometric analyses. Conclusions. The main biochemical characteristics of chickpea which connected with seed quality and food value, content and component composition of main protein fractions, presence in component composition of protein subunits that have negative influence on the man health can be used to selection of chickpea genotypes of food direction.
Keywords: сhickpea, breeding, vicilin, legumin, isoflavones.