Indian Journal of Science and Technology
Year: 2016, Volume: 9, Issue: 5, Pages: 1-5
Natalya Vladimirovna Shelepina*1, Anatoly Nikolayevich Zelenov2 and Larisa Sergeyevna Bolshakova3
1Science and Technology Office, Orel State Institute of Economy and Trade, Orel, Russia; [email protected] 2Laboratory of Grain Legume Breeding, All-Russia Scientific Research Institute of Grain Legumes and Cereal Crops, Orel, Russia 3Faculty of Food Technologies, Orel State Institute of Economy and Trade, Orel, Russia
*Author for Correspondence
Natalya Vladimirovna Shelepina Science and Technology Office, Orel State Institute of Economy and Trade, Orel, Russia; [email protected]
Background/Objectives: The research goal is to investigate the amino acid composition and biological protein value of seeds of new morphotypes of peas. Methods/Statistical analysis: The crude protein content is determined by decomposition of organic matter by sulfuric acid over catalyst. The crude protein content was calculated according to the amount of nitrogen release using the coefficient 6.25. Amino acid composition of protein was studied by capillary electrophoresis. Protein biological value was calculated based on the ideal protein according to FAO/WHO requirements for the control. Investigations were carried out in triplicate. Statistical data processing was performed using the Microsoft Excel 2010 statistical package determining the error of the mean and standard deviation at a significance point of 95%. Findings: The study of protein complex of new varieties and forms of peas revealed the identity of the amino acid composition of the protein in different morphotypes. The biological value of pea seed proteins is limited by methionine, an essential amino acid, and to a lesser extent by valine. The wrinkle-seeded types prevail over the smooth-seeded types by the amount of essential amino acids. Proteins of wrinkle-seeded Amior variety and Amich-99-1132 breeding line were characterized by the largest biological value in terms of the sum of essential amino acids. For the first time the research conducted in terms of amino acid composition of protein in pea varieties with modified leaf architectonics demonstrated that they are more useful compared to the parent varieties. Sources of methionine (B-Agrimut, Agritek Mutant), phenylalanine (Ras-type) and tryptophane (Multik) were identified among varieties with non-traditional leaf architectonics. The obtained data confirm the feasibility and efficiency of breeding work in improving the habitus of pea plants, as well as the possibility of their further use as the initial material to improve the quality of seeds, and for food purposes. Applications/Improvements: To expand the resource base of the processing industry it is recommended to include modern varieties and breeding lines of peas, differing with high content of protein and some amino acids, in breeding programs for improving the quality of seeds.
Keywords: Amino Acid, Composition, Morphotype, Pea, Protein
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