Diversity in protein secondary structure, molecular weight, mineral and amino acid composition of lentil and horse gram germplasm

Abstract

Lentil and horse gram germplasm was assessed for variety in seed and flour properties. Horsegram grains showed higher a* and b* and lower L* values as compared to lentil grains indicating lentil grains were lighter in color as compared to horse gram. Both the pulses showed significant differential accumulation of minerals. Flours from horse gram lines showed higher Mn, K, Mg, Na, Zn and Ca content and lower Cu and Fe content as compared to lentil lines. Polypeptide of 42 kDa was present in IC94636 and IC139555 only and 35 kDa PP subunit was absent in all the horse gram lines except IC94636. Major polymorphism among lentil lines was observed in 10, 35-37 and 55-49 kDa PP subunits. Amount of b-sheets and b-turns was the highest whereas that of antiparallel b-sheets was the lowest. NIC17550, NIC17551 and NIC17552 showed higher content of antiparallel b-sheets and random coils among lentil lines. PL1 showed the highest portion of ahelixes and b-turns whereas PL57 showed the highest proportion of b-sheets among lentil lines. Lentil flours showed higher proportion of aspartic acid, glutamic acid, asparagine, serine, citrulline and serine and lower proportion of histidine, threonine, GABA, tyrosine and cystine as compared to horse gram.

Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)

“…Cu, Fe, Mn, Zn, Mg, K, and Na contents of flours were comparable to that of C . arietinum grit (0.243 mg/kg, 0.403 mg/kg, 0.768 mg/kg, 0.583 mg/kg, 63.6 mg/kg, 218.7 mg/kg, and 80.0 mg/kg, respectively), L. culinaris (0.14–2.36 mg/kg, 1.03–2.38 mg/kg, 0.18–0.59 mg/kg, 1.56–10.3 mg/kg, 12.8–47.5 mg/kg, 69–339 mg/kg, and 14.7–201 mg/kg, respectively), and Macrotyloma uniflorum germplasm (0.11–1.86 mg/kg, 0.25–1.51 mg/kg, 0.23–0.96 mg/kg, 1.4–37.9 mg/kg, 17–100 mg/kg, 98–195 mg/kg, and 18–177 mg/kg, respectively), as reported previously (Ghumman et al., 2019; Shevkani, Singh, Rattan, et al., 2019). However, Iqbal et al.…”

“…PCA revealed a relationship between mineral composition and flour color as Fe and Zn contents of flours related negatively with L * while positively with a * and b * (Figure 1). Positive correlation between b * value and ash content has been reported for diverse L. culinaris and M. uniflorum germplasm (Ghumman et al., 2019). Positive interrelationships were also observed among Cu, K, Mg, and Mn contents of flours (Figure 1).…”

Changes in the quality and in vitro digestibility of brown rice noodles with the addition of ultrasound‐assisted enzyme‐treated red lentil protein

“…Moreover, the protein properties are directly correlated to the secondary structure. For example, the high content of β‐sheet is instrumental in the development of gluten network and the increase of gluten strength, but it can lead to poor protein digestibility and low nutritional value due to the limited access to proteolytic enzymes (Niu et al ., 2018; Ghumman et al ., 2019).…”

Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia

“…Lentil seeds contain 20-32 g/100 g protein and are considered as a valuable source of plant-based protein similar to most other legumes (Joehnke et al, 2021;Yadav et al, 2007). Several studies have been carried out to investigate the functional properties of the proteins obtained from lentils (Bora, 2002;Ghumman et al, 2019;Jarpa-Parra et al, 2015;Joshi et al, 2011). However, amino acid composition, physicochemical and functional properties of proteins extracted from Yusufhan, Ceren, Tigris, Cagil, and brown lentils, which are local lentil landraces of Anatolia, have not been reported up to date.…”