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broad bean/albúmina
L'enllaç es desa al porta-retalls
Pàgina 1 des de 17 resultats
[Content of micro- and macro-elements, lead and cadmium in albumins and globulins of fresh and stored, dried seeds of the Faba bean].
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The content of micro/macroelements, lead and cadmium in Faba bean proteins from the seeds after their harvest and from the seeds stored (2 months, 6-8 degrees C) and dried (6h at 35 degrees C up to 15-15% moisture) was determined. Proteins were extracted with water (pH 8.0). Globulins were
Behavior of the organophosphorus insecticide fenitrothion in stored faba beans and its biological effects towards experimental animals.
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Sound whole-seed faba beans were treated with (methyl-(14)C) fenitrothion [O, O-dimethyl-O-(3-methyl-4-nitrophenyl) phosphorothioate] at 5 and 10 mg insecticide/kg seeds, a dose normally used in practice. During the 30 weeks of storage period, the penetration and distribution of insecticide residues
Chloroplast and cytoplasmic low-molecular-weight ribonucleic acid components of the leaf of Vicia faba L.
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1. A method for the extraction of plant nucleic acids and their separation on methylated-serum-albumin-kieselguhr columns is described. It is demonstrated that the characteristics of the elution profiles of material from the same source are consistently reproducible. 2. Major dissimilarities were
Genetic variation among Egyptian cultivars of Vicia faba L.
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Nine Egyptian cultivars of Vicia faba were analyzed using electrophoretic and quantitative data from seed albumins and globulins and 100 seeds weight to measure genetic variation among faba bean cultivars in Egypt. Wide genetic variation was indicated for all the traits studied. The elctrophoregrams
Functional and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as affected by germination.
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Faba beans (Vicia faba) were germinated at room temperature for 3 and 6 days respectively. The effect of germination on the protein fractions, protein solubility index, PAGE pattern and some functional properties i.e. emulsification capacity (EC), foaming capacity (FC), foam stability (FS), water
Effect of cooking on protein solubility profiles of faba beans (Vicia faba L.) grown using different nutritional regimes.
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A field experiment was carried out to study the effect of cooking on protein solubility profiles of mycorrhizal inoculated, phosphorus and sulphur fertilized faba beans under two water regimes. The results indicated that cooking significantly (p < or = 0.05) increased the G3-glutelin fraction as
A chimeric gene encoding the methionine-rich 2S albumin of the Brazil nut (Bertholletia excelsa H.B.K.) is stably expressed and inherited in transgenic grain legumes.
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The coding region of the 2S albumin gene of Brazil nut (Bertholletia excelsa H.B.K.) was completely synthesized, placed under control of the cauliflower mosaic virus (CaMV) 35S promoter and inserted into the binary vector plasmid pGSGLUC1, thus giving rise to pGSGLUC1-2S. This was used for
Identification and quantification of major faba bean seed proteins
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Faba bean (Vicia faba L.) holds great importance for human and animal nutrition for its high protein content. However, better understanding of its seed protein composition is required in order to develop cultivars that meet market demands for plant proteins with specific quality attributes. In this
Purification and characterization of broad bean lipoxygenase isoenzymes.
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Two lipoxygenase isoenzymes, BBL-1 and BBL-2, were purified from broad beans. Fractionation of globulins and albumins by ionic strength was preferred to the classical water extraction system and the ammonium sulfate fractionation as initial purification steps. From the albumin fraction, BBL-1 and
Evaluating the suitability of field beans as a substitute for soybean meal in early-lactating dairy cow: production and metabolic responses.
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Twenty-four multiparous Holstein cows were utilized in a completely randomized design to examine the effect of feeding field beans (FB, Vicia faba L. var. minor) as substitute for soybean meal (SBM) on lactation performance and metabolic response during the early lactation period. Cows were
Amino acid composition and biological effects of supplementing broad bean and corn proteins with Nigella sativa (black cumin) cake protein.
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The biological effects of supplementing broad bean (Vicia faba) or corn (Zea maize) meal protein with black cumin (Nigella sativa) cake protein as well as their amino acid composition were investigated. The percentage of total protein content of Nigella cake was 22.7%. Lysine is existent in abundant
Yield and quality attributes of faba bean inbred lines grown under marginal environmental conditions of Sudan.
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Faba beans (Vicia faba L.) represent an essential source of food protein for many people in Sudan, especially those who cannot afford to buy animal meat. The demand for faba bean seeds is greatly increased in recent years, and consequently its production area was extended southward where the climate
Protein coating composition targets nanoparticles to leaf stomata and trichomes.
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Plant nanobiotechnology has the potential to revolutionize agriculture. However, the lack of effective methods to deliver nanoparticles (NPs) to the precise locations in plants where they are needed impedes these technological innovations. Here, model gold nanoparticles (AuNP) were coated with
[Protein quality of three strains of Mexican mushrooms (Pleurotus ostreatus)].
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The protein quality of fruits bodies of three Pleurotus ostreatus Mexican strains (INIREB-8, CDBB-H-896 and CDBB-H-897) was evaluated. The protein concentration (Nx4.38) ranged from 17.26 to 19.97 g/100 g dry weight; chemical scores were between 74 and 93% with available lysine as a first limiting
[Characterization of a protease from Thermoactinomyces vulgaris (thermitase). 3. Substrate specificity and properties of partially purified thermitase].
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During the process of cultivation of Th. vulgaris several proteases are formed. In the present investigation the extensively purified major component was used. The substrate specificity was determined by means of 7 proteins, 7 amino acid esters, 5 fatty acid esters and 15 amino acid 4-nitroanilides.
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