A REVIEW ON A FEW LEGUMES AND METHODS OF PROTEIN QUANTITATION
DOI:
https://doi.org/10.56588/iabcd.v2i1.139Keywords:
Leguminosae, Cicer arietinum, Medicago sativa, Vigna mungo, Pisum sativum, Protein analysis, Bradford, LowryAbstract
Leguminosae (Fabaceae or Papilionaceae) is one of the largest angiospermic families. Consisting of several important plants which are also called as legumes, leguminosae is the third largest plant family. This review presents a report on a few select legumes such as Cicer arietinum (Chick pea), Medicago sativa (Alfa alfa), Vigna mungo (Black gram), and Pisum sativum (Pea). The essentiality of protein contents of the select legumes has been highlighted. There are several methods stated for the protein quantitation such as Biuret, Kjendahl, Bradford, Lowry, Smith, Warburg-Christian, etc. The most recommended and majorly employed protein analysis methods are of Bradford (1976) and Lowry’s (1951).
References
Badshah, A., Khan, M., Bibi, N., et al., (2003). Quality studies of newly evolved chickpea cultivars. Adv Food Sci, 25, 95–99
Barać, M., Pešić, M., Stanojević, S., Kostić, A., & Čabrilo, S. B. (2015). Techno-functional properties of pea (Pisum sativum) protein isolates: A review. Acta periodica technologica, 46, 1-18.
Berges, J.A., Fisher, A. E., Harrison, P. J. (1993). A comparison of Lowry, Bradford and Smith protein assays using different protein standards and protein isolated from the marine diatom Thalassiosira pseudonana. Mar Biol, 115, 187-193
Bonjoch, N. P., & Tamayo, P. R. (2001). Protein content quantification by Bradford method. Handbook of plant ecophysiology techniques, 283-295.
Boukid, F. (2021). Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review. International Journal of Food Science & Technology, 56(11), 5435-5444.
Chatterjee, A., Pakrashi, S. C. (1992). The Treatise on Indian Medicinal Plants: Vol: II (Revised). New Delhi: National Institute of Science Communication and Information resources.
Dahl, W. J., Foster, L. M., & Tyler, R. T. (2012). Review of the health benefits of peas (Pisum sativum L.). British Journal of Nutrition, 108(S1), S3-S10.
Dhumal, J. S., Chaudhari, S. R., & Chavan, M. J. (2019). A Review Bioactive Components of Vigna mungo. Journal of Drug Delivery and Therapeutics, 9(4-s), 748-754.
Fischer, E., Cachon, R., & Cayot, N. (2020). Pisum sativum vs Glycine max, a comparative review of nutritional, physicochemical, and sensory properties for food uses. Trends in Food Science & Technology, 95, 196-204.
Ge, J., Sun, C. X., Corke, H., Gul, K., Gan, R. Y., & Fang, Y. (2020). The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives. Comprehensive Reviews in Food Science and Food Safety, 19(4), 1835-1876.
Guindon, M. F., Cazzola, F., Palacios, T., Gatti, I., Bermejo, C., & Cointry, E. (2021). Biofortification of pea (Pisum sativum L.): A review. Journal of the Science of Food and Agriculture, 101(9), 3551-3563.
Hulse, J. H. (1991). Nature, composition and utilization of pulses. In Uses of Tropical Grain Legumes, Proceedings of a Consultants Meeting, 27–30 March 1989, pp. 11–27.
Iqbal, A., Khalil, I. A., Ateeq, N., and Khan, M. S. (2006). Nutritional quality of important food legumes. Food Chem 97, 331–335
Jukanti, A., Gaur, P., Gowda, C., & Chibbar, R. (2012). Nutritional quality and health benefits of chickpea (Cicer arietinum L.): A review. British Journal of Nutrition, 108(S1), S11-S26. doi:10.1017/S0007114512000797
Kaur, M., Singh, N., & Sodhi, N. S. (2005). Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. J Food Eng, 69, 511–517
Kerem, Z., Lev-Yadun, S., Gopher, A., et al., (2007). Chickpea domestication in the Neolithic Levant through the nutritional perspective. J Archaeol Sci, 34, 1289–1293
Khan, F., Nayab, M., Ansari, A. N., & Zubair, M. (2021). Medicinal Properties of Māsh (Vigna mungo (Linn.) Hepper): A Comprehensive Review. Journal of Drug Delivery and Therapeutics, 11(3-S), 121-124.
Lowry, O. H., Rosebrough, N. J., Farr, A. L., & Randall, R. J. (1951). Protein measurement with the Folin phenol reagent. Journal of biological chemistry, 193, 265-275.
Mahajan, R., Malhotra, S. P., Singh, R. (1988). Characterization of seed storage proteins of urdbean (Vigna mungo). Plant Foods for Human Nutrition, 38, 163-173.
Pavek, P. L. (2012). Plant fact sheet for pea (Pisum sativum L.). USDA Natural Resources Conservation Service, Pullman, Washington.
Ramu, P. S., Swathi, K., & Rao, S. G. (2018). A review on seasonal incidence and insecticidal management of spotted pod borer, Maruca vitrata (Geyer) with special reference to urdbean (Vigna mungo L.) in India. J. Entomol. Zool. Std, 6, 826-931.
Reddy, N. R., Salunkhe, D. K., Sathe, S. K., & Samuel Kon (1982). Biochemistry of black gram (Phaseolus mungo L.): A review. CRC Critical Reviews in Food Science and Nutrition, 16, 49–114.
Rungruangmaitree, R., & Jiraungkoorskul, W. (2017). Pea, Pisum sativum, and its anticancer activity. Pharmacognosy reviews, 11(21), 39.
Salunkhe, D. K., Kadam, S. S., & Chavan, J. K. (1985). Chemical composition. Postharvest biotechnology of food legumes. (pp. 29–52) Boca Raton, Florida, U.S.A: CRC Press
Singh, K. M., Singh, R. N. (1977). Succession of insect pests in green gram and black gram under dryland conditions at Delhi. Indian Journal of Entomology, 39(4):365- 370
Snyder, J.C., Desborough, S.L. (1978). Rapid estimation of potato tuber total protein content with Coomassie brillant blue G-250. Theor Appl Genet, 52,135-139
Tsoukala, A., Papalamprou, E., Makri, E., Doxastakis, G., Braudo, E. E. (2006). Adsorption at the air-water interface and emulsification properties of grain legume protein derivatives from pea and broad bean. Colloids Surf. B, 53, 203-208.
Waterborg, J. H. (2009). The Lowry method for protein quantitation. The protein protocols handbook, 7-10.
Wood, J. A., Knights, E. J., & Choct, M. (2011). Morphology of chickpea seeds (Cicer arietinum L.): comparison of desi and kabuli types. International Journal of Plant Sciences, 172(5), 632-643.
Yasmin, K., Arulbalachandran, D., Soundarya, V., & Vanmathi, S. (2019). Effects of gamma radiation (γ) on biochemical and antioxidant properties in black gram (Vigna mungo L. Hepper). International journal of radiation biology, 95(8), 1135-1143. https://doi.org/10.1080/09553002.2019.1589022
Zaheer, M., Ahmed, S., & Hassan, M. M. (2020). A review of medicinal uses, phytochemistry and pharmacology of Vigna mungo (L.) Hepper. Journal of Pharmacognosy and Phytochemistry, 9(1), 1307-1309.
