Legume Science最新文献_第2页

Assessment of On-Farm Saved Chickpea (Cicer arietinum L.) Seed Quality in Central Ethiopia 农场保存鹰嘴豆（Cicer arietinum L.）评价埃塞俄比亚中部的种子质量

Legume Science Pub Date : 2025-02-10 DOI: 10.1002/leg3.70020

Abebe Sori, Zewdie Bishaw, Asnake Fikre, Mashilla Dejene, Karta Kaske

{"title":"Assessment of On-Farm Saved Chickpea (Cicer arietinum L.) Seed Quality in Central Ethiopia","authors":"Abebe Sori, Zewdie Bishaw, Asnake Fikre, Mashilla Dejene, Karta Kaske","doi":"10.1002/leg3.70020","DOIUrl":"https://doi.org/10.1002/leg3.70020","url":null,"abstract":"Limited information exists on the impact of current seed storage methods on seed quality in Central Ethiopia. The study aimed to assess the extent of the decline in seed quality of on-farm stored chickpeas. Two hundred two farmers were identified using a multistage and purposive technique, and seed samples were collected from five districts. Two rounds of on-farm seed samples were collected at early storage in March and at planting time in September 2022. Seed quality tests, including physical purity, physiological quality, and seed health were conducted using standard laboratory techniques for the seed samples. In Round 1, the results showed that mean physical purity, seed moisture (SM, %), and seed germination (SG, %) were 94.9%, 10.7%, and 83.8%, respectively. Moreover, about 95.5% and 81.8% of the seed samples satisfied the certified seed class D standards for SM and SG, respectively. However, for Round 2, the samples met the certified seed class D standard for SM and standard SG dropped to 36.9% and 63.1%, respectively. In Round 1, seed infection varied between 12% and 80%, whereas in Round 2, seed infection varied between 25% and 100%. During both rounds of seed sampling, no seed sample fulfilled the standard for certified seed class D specified for chickpea seed infection (%). Overall, seed quality was considerably lower during planting time compared to early storage. The study showed challenges in maintaining seed quality using current seed production, seed storage, and management practices indicating a need to improve seed production, processing, and handling practices to enhance farm-level chickpea seed quality and productivity.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70020","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379960","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of Mean Performance and Stability of Lentil Genotypes According to Combination of Additive Main Effects and Multiplicative Interaction, and Best Linear Unbiased Prediction Methods 基于加性主效应和乘法互作组合及最佳线性无偏预测方法评价小扁豆基因型的平均性能和稳定性

Legume Science Pub Date : 2025-02-03 DOI: 10.1002/leg3.70021

Payam Pezeshkpour, Bita Naseri, Reza Amiri, Amir Mirzaei, Seyedeh Soudabeh Shobeiri, Iraj Karami

{"title":"Evaluation of Mean Performance and Stability of Lentil Genotypes According to Combination of Additive Main Effects and Multiplicative Interaction, and Best Linear Unbiased Prediction Methods","authors":"Payam Pezeshkpour, Bita Naseri, Reza Amiri, Amir Mirzaei, Seyedeh Soudabeh Shobeiri, Iraj Karami","doi":"10.1002/leg3.70021","DOIUrl":"https://doi.org/10.1002/leg3.70021","url":null,"abstract":"This research (2020–2022) aimed to evaluate the interaction of genotype × environment with seed yield and stability of performance for 19 lentil genotypes and cultivars using additive main effects and multiplicative interaction (AMMI) and best linear unbiased prediction (BLUP) in a rainfed, semi-temperate region. Results of the likelihood ratio test (LRT) showed significant effects of genotype and genotype × environment interaction on seed yield, suggesting the best BLUP for datasets. Based on the AMMI stability value (ASV), Genotypes 8, 2, 12, 10, and 5 were stable in performance. According to two principal components of AMMI, Genotypes 10, 11, and 2 were stable in performance. Mosaic graph indicated that genotype and genotype × environment interaction explained 15.45% and 84.55% of total variance, respectively. The weighted average of mean performance (WAASBY) index according to BLUP showed high-yielding and performance stability of Genotypes 6, 12, and 15. Therefore, the WAASBY index was determined to be the best index to evawluate stable lentil genotypes across different environments.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70021","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143111249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improvement of Functional and Technological Properties of Chickpea Aquafaba Through Lactic Fermentation 通过乳酸发酵改善鹰嘴豆水豆粕的功能和工艺特性

Legume Science Pub Date : 2025-01-22 DOI: 10.1002/leg3.70018

Rosa Colucci Cante, Federica Nigro, Giulia Lentini, Francesca Passannanti, Marianna Gallo, Francesca Mauriello, Andrea Luigi Budelli, Roberto Nigro

{"title":"Improvement of Functional and Technological Properties of Chickpea Aquafaba Through Lactic Fermentation","authors":"Rosa Colucci Cante, Federica Nigro, Giulia Lentini, Francesca Passannanti, Marianna Gallo, Francesca Mauriello, Andrea Luigi Budelli, Roberto Nigro","doi":"10.1002/leg3.70018","DOIUrl":"https://doi.org/10.1002/leg3.70018","url":null,"abstract":"Bioconversion processes represent sustainable, environmentally friendly, and cost-effective tools to improve the nutritional quality, bioactivity, and technological properties of agri-food waste. The chickpea cooking wastewater aquafaba, commonly used as an egg-replacer ingredient in various food formulations, was investigated as a suitable substrate for Lacticaseibacillus paracasei NPB-01's growth, which reached a final bacterial load of 9 Log and lactic acid production of 2.16 g/L after 24 h of process. Despite total saponins and polyphenols showing nonsignificant differences before and after fermentation, a significant improvement in the antioxidant power of fermented aquafaba was found. The microbial proteolysis and the simultaneous approach of pH to the chickpea proteins' isoelectric value (approximately 4.5) conferred high surface hydrophobicity and flexibility to the protein units, emphasizing the technological characteristics of aquafaba. In particular, a tenfold-enhanced emulsifying capacity and a significant improvement in foam and emulsion stability (98% and 100%, respectively) were observed, confirming the potential of fermented aquafaba as an enhanced texture-modifying ingredient with probiotic and antioxidant properties.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70018","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identifying Rare Alleles Affecting Seed Coat and Hilum Color in Soybean (Glycine max) Using Applied Genomics 应用基因组学技术鉴定影响大豆种皮和种门颜色的稀有等位基因

Legume Science Pub Date : 2024-12-23 DOI: 10.1002/leg3.70019

Ivana Kaňovská, Jana Biová, Jana Slivková, Kristin Bilyeu, Mária Škrabišová

{"title":"Identifying Rare Alleles Affecting Seed Coat and Hilum Color in Soybean (Glycine max) Using Applied Genomics","authors":"Ivana Kaňovská, Jana Biová, Jana Slivková, Kristin Bilyeu, Mária Škrabišová","doi":"10.1002/leg3.70019","DOIUrl":"https://doi.org/10.1002/leg3.70019","url":null,"abstract":"Breeding programs are often constrained by the genetic diversity of the parental lines, even though these lines can be a rare source of unique alleles not found elsewhere. Therefore, identifying these rare alleles is crucial for keeping them in the breeding programs while introducing new genetic resources. The growing amount of whole genome sequenced data has made Genome-wide Association Study (GWAS) dominant in investigations to find causal genes for all crops, including legumes. However, GWAS often fails to predict more than one causative mutation (CM) in multiple alleles of a single causal gene. Consequently, multiple alleles complicate breeding when not recognized by a single associated marker, which typically identifies only the most frequent CM and discriminates against the others. In this work, we focus on adopting recent applied genomics methods to identify multiple independent alleles and rare alleles in soybean as a model for other legumes. We predicted, identified, and confirmed a new and extremely rare CM for the loss of black pigmentation in the soybean seed coat and hilum color R gene, the Q25fs. The deletion of eight bases leads to a frameshift, a premature stop codon, and a truncated, nonfunctional protein. Our results also suggest a possibly new gene or an allele of the seed coat color inhibitor I gene. Using a soybean model, we demonstrate how applied genomics methods can accelerate pre-breeding, and additionally, we discuss the potential for adopting these methods for application to other legumes.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70019","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional, Antioxidant and Structural Properties of Rusk Developed From Wheat–Bambara Groundnut (Vigna subterranean) Flour 小麦-斑巴拉落花生（Vigna subterranean）面粉制成的糙米饼的营养、抗氧化和结构特性

Legume Science Pub Date : 2024-12-16 DOI: 10.1002/leg3.70015

Shonisani Eugenia Ramashia, Rilwele Calmon Sikhipha, Gbeminiyi Olamiti, Mpho Edward Mashau

{"title":"Nutritional, Antioxidant and Structural Properties of Rusk Developed From Wheat–Bambara Groundnut (Vigna subterranean) Flour","authors":"Shonisani Eugenia Ramashia, Rilwele Calmon Sikhipha, Gbeminiyi Olamiti, Mpho Edward Mashau","doi":"10.1002/leg3.70015","DOIUrl":"https://doi.org/10.1002/leg3.70015","url":null,"abstract":"Bambara groundnut (BGN) is an underutilised legume that has been utilised in bakery products to enhance the protein and crude fibre content. The aim of this study was to evaluate the effect of BGN flour on the nutritional, antioxidant and microstructural properties of wheat flour rusks. Five formulations of rusks were produced by adding different levels (0%, 5%, 10%, 15% and 20%) of BGN flour. Increasing BGN flour from 0% to 20% decreased bulk density, water and oil absorption capacity, swelling capacity and cold paste viscosity of the wheat flour. Nonetheless, addition of BGN flour increased the hot paste viscosity of flour samples ranging from 1132 to 1162.67 cP. It was observed that the inclusion of BGN flour increased the ash, fat, protein, crude fibre content, polyphenols and antioxidant activity of wheat flour and rusk, while moisture, carbohydrate and energy content decreased. As the amount of BGN flour increased, darkening in colour of the wheat flour and rusks were observed. Distinct functional groups exhibited peaks in flour and rusk with increased in percentages of BGN flour. The addition of BGN flour decreased physical properties of the rusks such as loaf volume and specific volume, hardness and fracturability. Furthermore, inclusion of BGN flour altered the microstructural properties of the rusks. Overall, this study provides valuable insights into the sustainability and application of BGN flour in bakery products.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of Pea Pod (Pisum sativum L.) Waste: Application as a Functional Ingredient in Flatbreads 豌豆荚的增殖研究废物：作为功能性成分在面饼中的应用

Legume Science Pub Date : 2024-12-16 DOI: 10.1002/leg3.70017

Beatrix Sik, Georgina Takács, Erika Lakatos, Zsolt Ajtony, Rita Székelyhidi

{"title":"Valorization of Pea Pod (Pisum sativum L.) Waste: Application as a Functional Ingredient in Flatbreads","authors":"Beatrix Sik, Georgina Takács, Erika Lakatos, Zsolt Ajtony, Rita Székelyhidi","doi":"10.1002/leg3.70017","DOIUrl":"https://doi.org/10.1002/leg3.70017","url":null,"abstract":"Legumes provide valuable functional properties, serving as rich sources of protein, minerals, dietary fiber, and antioxidant compounds. This study evaluated the nutritional and antioxidant properties of pea pod powder (PPP) as a fortifying ingredient in flatbreads. The results indicate that PPP contains carbohydrates (55%), protein (16.7%), and dietary fiber (13.1%), with significant antioxidant properties (total polyphenol content: 463 mg GAE/100 g, total flavonoid content: 159 mg QE/100 g, DPPH radical scavenging activity: 166 mg AAE/100 g; IC50: 2.31 mg/mL, chlorophyll a: 17.4 mg/100 g, chlorophyll b: 17.4 mg/100 g, and total chlorophyll: 32.6 mg/100 g). Rutin, chlorogenic acid, and p-coumaric acid were identified and quantified by HPLC-DAD, with concentrations of 15.2, 2.94, and 6.60 mg/100 g, respectively. Flatbreads fortified with PPP at 5%w/w and 10%w/w showed increased thickness, reduced diameter and spread ratio, and enhanced antioxidant properties. However, consumer acceptance significantly declined at the 10%w/w level, likely due to off-flavors that affected sensory appeal.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70017","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Functional and Nutritional Characterization of a Natural Diet Based on BIO102 Iron Biofortified Beans in Newly Weaned Mice 以BIO102铁生物强化豆为基础的天然断奶小鼠日粮的功能和营养特性

Legume Science Pub Date : 2024-12-13 DOI: 10.1002/leg3.70016

N. Jiménez-Cardozo, Magda C. Díaz-Vesga, Sonia Gallego-Castillo, Daniel Álvarez, Juan Camilo Orozco-Agredo, José Guillermo Ortega, Camilo Morales-Jiménez

{"title":"Functional and Nutritional Characterization of a Natural Diet Based on BIO102 Iron Biofortified Beans in Newly Weaned Mice","authors":"N. Jiménez-Cardozo, Magda C. Díaz-Vesga, Sonia Gallego-Castillo, Daniel Álvarez, Juan Camilo Orozco-Agredo, José Guillermo Ortega, Camilo Morales-Jiménez","doi":"10.1002/leg3.70016","DOIUrl":"https://doi.org/10.1002/leg3.70016","url":null,"abstract":"Childhood malnutrition persists as a critical issue in Latin America, particularly affecting protein and iron intake among children. Biofortification, enhancing crop nutritional content, offers a promising solution rooted in Latin American culinary traditions. This study describes the nutritional features of a natural diet based on iron biofortified red beans (BIO102) and examines its physiological impact in newly weaned Balb/C male mice over a 4-week period. We evaluated weight gain, food intake, fasting blood glucose levels, and physical performance compared to control and regular maize diets. Results indicate that BIO102 and control diets show similar weight gain and food intake, with significant differences noted compared to the regular maize diet. BIO102 diet, characterized by reduced phytic acid content and increased in vitro iron bioaccessibility, significantly lowers fasting blood glucose levels by Week 4. Physical performance measures, encompassing aerobic endurance and limb strength, show no significant differences between BIO102 and control groups. Nutritional analysis highlights BIO102-based diet's enriched protein content relative to regular maize. This study suggests that BIO102 could offer an alternative to address childhood nutritional deficiencies in Latin America through effective biofortification strategies, serving as a preliminary basis for future clinical investigations.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70016","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Implications of Pea–Barley-Mixed Cropping on Gross Margin, Root Rot Infestation, and Nitrogen Supply—A Swiss Case Study 豌豆-大麦混作对毛利、根腐病侵染和氮供应的影响--瑞士案例研究

Legume Science Pub Date : 2024-11-21 DOI: 10.1002/leg3.70014

Seraina Vonzun, Michael Schneider, Valentin Gfeller, Pierre Hohmann, Benedikt Haug, Matthias Meyer, Monika M. Messmer

{"title":"Implications of Pea–Barley-Mixed Cropping on Gross Margin, Root Rot Infestation, and Nitrogen Supply—A Swiss Case Study","authors":"Seraina Vonzun, Michael Schneider, Valentin Gfeller, Pierre Hohmann, Benedikt Haug, Matthias Meyer, Monika M. Messmer","doi":"10.1002/leg3.70014","DOIUrl":"https://doi.org/10.1002/leg3.70014","url":null,"abstract":"A growing demand for plant-based proteins and renewable nitrogen supplies has necessitated an intensification of legume cultivation in Europe. However, the cultivation of grain legumes is inherently exposed to various risks, including lodging and fungal infections. Mixed cropping of pea (Pisum sativum L.) and barley (Hordeum vulgare L.) presents a promising approach to increase plant-based protein production while also improving yield stability. We performed a multi-environment-mixed cropping comparison with pure pea and pure barley to determine the effects of the cultivation method on root rot resistance, N supply in successive crops, grain yield, and economic performance. While the economic performance was similar for pure pea and mixed cropping, we observed a lower variability of the farmer's gross margin in mixed cropping compared with pure cropping across 3 years and two locations. Especially in seasons with high precipitation, the mixed cropping approach prevented lodging and harvest losses. The N supply in the successive crop was equal or higher in mixed cropping compared with pure pea cropping. No variation in the pea root rot infestation levels was observed between mixed and pure cropping, indicating a general demand for resistance breeding. Our experiment indicated genotype-specific effects on the gross margin in regard to culture (pure pea and mixed cropping). Leafy genotypes in particular demonstrate substantial performance gains when cultivated in mixed cropping systems. The conclusion is that mixed cropping leads to similarly positive crop rotation nitrogen effects as pure pea cropping, with the advantage of reduced gross margin and yield variability.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70014","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142674280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structural and Pasting Properties of Lentil Starch: A Comprehensive Review 扁豆淀粉的结构和糊化特性：全面回顾

Legume Science Pub Date : 2024-11-06 DOI: 10.1002/leg3.70013

Najmun Nahar, Md. Hafizur Rahman, Seyashree Hazra, Jasim Ahmed

{"title":"Structural and Pasting Properties of Lentil Starch: A Comprehensive Review","authors":"Najmun Nahar, Md. Hafizur Rahman, Seyashree Hazra, Jasim Ahmed","doi":"10.1002/leg3.70013","DOIUrl":"https://doi.org/10.1002/leg3.70013","url":null,"abstract":"Lentils are highly nutritious as they are rich in both proteins and starch, making them a crucial component of the human diet. This review article focuses on the morphology, microstructure, and pasting properties of lentil starch (LS). The LS exhibits poor crystallinity due to its high amylose-to-amylopectin ratio as reflected in its pasting behavior. The shapes of the LS granule range a wide variety, starting from huge ovals to small rounds, as captured in the scanning electron microscope (SEM). Fourier transform infrared (FTIR) spectroscopy displays the arrangement of starch molecules at the vicinity of the granule surface and detects the presence of additional functional groups in the modified starches. X-ray diffraction (XRD) demonstrates both the qualitative and quantitative alterations in the crystalline domains of starch granules effectively. Nuclear magnetic resonance (NMR), in particular 13C CP/MAS have successfully examined the structural order of amylolyzed LS concentrations and amylose–lipid complex at the molecular level. This review might be of interest to the professionals involved in food and pharmaceuticals on product development using lentil as one of the ingredients in their formulations.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70013","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Potential Application of Mung Bean (Vigna radiata L.) Protein in Plant-Based Food Analogs: A Review 绿豆（Vigna radiata L.）蛋白在植物基食品模拟物中的潜在应用：综述

Legume Science Pub Date : 2024-10-20 DOI: 10.1002/leg3.70011

Mohammad Tarahi

{"title":"The Potential Application of Mung Bean (Vigna radiata L.) Protein in Plant-Based Food Analogs: A Review","authors":"Mohammad Tarahi","doi":"10.1002/leg3.70011","DOIUrl":"https://doi.org/10.1002/leg3.70011","url":null,"abstract":"The increasing demand for plant-based food products by consumers along with the growing global population requires the discovery of novel and sustainable protein sources to address environmental challenges and meet nutritional requirements. Among various plant proteins, mung bean protein (MBP) exhibits several unique characteristics that make it a valuable ingredient in the field of plant-based food analogs. This literature review aims to express the unique structure and composition of MBP, in addition to its physicochemical, functional, and nutritional properties. Furthermore, its potential applications in novel meat, dairy, and egg analogs are highlighted to meet the growing demand for sustainable, nutritious, and delicious plant-based food alternatives. Structurally, MBP consists of a complex arrangement of amino acids, forming a globular protein with distinct functional properties. Its composition is also rich in essential amino acids, particularly leucine and lysine, making it a promising protein source for plant-based diets. From a techno-functional perspective, MBP exhibits remarkable gelling, emulsifying, foaming, and binding properties, which are necessary for the development of stable emulsions, airy foams, firm gels, and cohesive textures in various plant-based food formulations. Moreover, MBP and its derivatives can possess notable bio-functional properties, including antioxidant activity and anti-inflammatory benefits, as well as cholesterol-lowering, anti-obesity, antidiabetic, antihypertensive, and anticancer effects. Consequently, the production of food analogs based on MBP not only improves the techno-functional attributes of the final products but also can promote consumer health and well-being.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70011","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142451732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0