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《Molecular Plant Breeding》 2018-10
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Nutritional Components and Protein Relative Molecular Mass Analysis of Different Kidney Bean Cultivars

Xu Lan;Yuan Yaqi;An Wei;Department of Biology, Xinzhou Teachers University;Maize Research Institute, Shanxi Academy of Agricultural Sciences;  
In this study, the nutritional ingredients and protein relative molecular mass of four kidney bean cultivars(D_(05-10),D_(05-09),D_(05-01),96-97) were detected. The results showed that kidney beans contained low fat(0.38% ~4.5%), so peroxidation produced less bad smell and color changes, that was, kidney beans were easier to store. The starch, protein and isoflavones in kidney beans accounted for 54% ~72%, 18% and 0.015% ~0.020%,respectively, in which the contents of protein components from large to small were glutenin, albumin and globulin,and the relationship between globulin and fat content was reverse. The quality of kidney bean protein was higher than that of soybean, and it had balanced nutrition and great value of development and utilization. We used SDS-PAGE to screen out the characteristic spectrum of four kidney beans and identified the kinship of seed purity,the result of which showed that the albumin of the molecular mass was about 66 k D. This study explored the nutrient content and the relevance of kidney bean, providing reference for the construction of kidney bean protein fingerprint.
【Fund】: 公益性行业(农业)科研专项(201503124);; 忻州师范学院博士科研启动项目(2016);; 山西省重点研发计划项目(201703D221001-8);; 山西省农业科学院优势课题组自选项目(YYS1715)共同资助
【CateGory Index】: S643.9
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