Characterization of seed storage proteins in high protein genotypes of cowpea [Vigna unguiculata (L.) Walp.]

Abstract

Twenty one genotypes and two check varieties viz. CS-88 and V-240 of cowpea [Vigna unguiculata (L.) Walp. ] were screened for total proteins. The total protein content ranged from 22.4 (HC-3) to 27.9 % (HC-98-64) in 21 genotypes whereas in check varieties it was 25.6 (V-240) and 26.0 % (CS-88). Seven genotypes viz. HC-6, HC-5, CP-21, LST-II-C-12, CP-16, COVU-702 and HC-98-64 having high protein content (26.7 to 27.9 %) were selected for further characterization of their seed storage proteins. Globulins were the major protein fraction ranging from 55.6 (LST-II-C-12) to 58.8 % (CP-16 and HC-6) of total protein. Glutelins was the second major fraction ranging from 14.4 to 15.6 % followed by albumins (8.2 to 11.9 %) and prolamins (2.3 to 5.0 %). Content of free amino acids also showed variations amongst genotypes with COVU-702 having maximum and LST-II-C-12 having minimum content. Essential amino acid analysis revealed that S-amino acids (cysteine and methionine) were the first limiting amino acids followed by tryptophan. From the results presented here it could be suggested that two genotypes viz. LST-II-C-12 and HC-5 be used in breeding programmes aimed at developing high protein moth bean varieties with good quality.

Caracterización nutricional y determinación de ácido fítico como factor antinutricional del frijol caupí

“…La presencia de uno o varios de los aminoácidos esenciales en cantidades adecuadas aumenta el valor nutritivo de la proteína en el fríjol caupí (Rangel et al, 2004), sus proteínas se destacan por poseer altos y variables niveles de leucina, lisina, treonina y fenilalanina, como fue corroborado en 21 cultivares de fríjol caupí por Gupta et al (2010); por lo que, los genotipos de mayor porcentaje de proteína, contribuirían mucho a reducir los problemas del hambre. Lo anterior, desde una perspectiva de consumo, mejoraría significativamente al mejoramiento de la ingesta de los estratos económicos con menor capacidad para adquirir proteína animal; por lo que, el mejoramiento genético debe estar orientado no solo aumentar el porcentaje de proteína, sino la calidad y cantidad de aminoácidos esenciales.…”

Composition, Nutritional Value, and Health Benefits of Pulses

“…Pinto and red bean protein contents were 21.1-25.3% (Koehler et al 1987;Wang et al 1988Wang et al , 2010a, whereas pink bean protein content was 18.9-22.9%, depending on location (De Shpande and Nielsen 1987;Koehler et al 1987). Gupta et al (2010) reported that protein content was 22-28% in 21 cowpea varieties. Cowpea protein variability was attributed to cultivar.…”

Cowpea: an overview on its nutritional facts and health benefits

“…Fractions of albumin in seeds vary between 8.2% and 11.9%. They are categorized as enzymatic and metabolic proteins, such as lipoxygenase, protease inhibitors and lectins . Glutelins are the next major protein fraction, comprising 14.4–15.6% of the total proteins .…”

“…They are categorized as enzymatic and metabolic proteins, such as lipoxygenase, protease inhibitors and lectins . Glutelins are the next major protein fraction, comprising 14.4–15.6% of the total proteins . The least concentrated storage protein type in cowpea is prolamins, ranging from 2.3% to 5.0%, with high proline and glutamine contents .…”

“…The uniqueness and quality of the protein in a food group mainly depends on its amino acid composition and on the physiological utilization of specific amino acids after digestion and absorption . According to Gupta et al ., the amino acid profile of cowpea varies depending on the genotype of cowpea (Table ). Gupta et al .…”