Pascual-Bustamante Selene, Raya-Pérez Juan Carlos, Aguirre-Mancilla César Leobardo, Ramírez Pimentel Juan Gabriel, Vargas-Martínez María Gabriela, Trejo-Márquez María Andrea
Posthaverst Laboratory of Plant Products, Faculty of Higher Studies Cuautitlan, Assimilation Technology Center Jiménez Cantú s/n, San Juan Atlamica, National Autonomous University of Mexico, Cuautitlan Izcalli 54729, Mexico.
Tecnológico Nacional de México/IT de Roque, Carretera Celaya-Juventino Rosas km 8, Celaya 38110, Mexico.
Plants (Basel). 2024 Aug 1;13(15):2125. doi: 10.3390/plants13152125.
The objective of this study was to evaluate the chemical composition of two chickpea varieties, 'Costa 2004' and 'El Patrón', and to characterize their proteins to determine their technological potential for the food industry. For this purpose, chickpea samples of both varieties from the 2019 harvest region of Guanajuato, Mexico, were obtained and chemically characterized to determine the protein fractions using electrophoretic and amino acid profiling. The chickpea variety 'Costa 2004' contained 3% less protein and 7% less dietary fiber content than the variety 'El Patrón'; whereas, the carbohydrate content of 'Costa 2004' was 4% greater. Additionally, the chickpeas demonstrated an antioxidant capacity ranging from 319 to 387 µMET/g and total phenol levels exceeding 500 mg/g. Among the protein fractions, globulins represented the highest proportion in both varieties of chickpea, at approximately 8.73 g/100 g ('Costa 2004') and 10.42 g/100 g ('El Patrón'), followed by albumin, at approximately 1.24 g/100 g and 1.47 g/100 g, respectively. The chickpea proteins ranged in molecular weight between 100 and 25 kDa, with particularly strong signals in the albumin and globulin bands. Regarding the amino acid profile, histidine was predominant in both varieties. In conclusion, both varieties of chickpea have high nutritional value and broad potential for technological use in the food industry.
本研究的目的是评估两个鹰嘴豆品种‘Costa 2004’和‘El Patrón’的化学成分，并对其蛋白质进行表征，以确定它们在食品工业中的技术潜力。为此，获取了来自墨西哥瓜纳华托州2019年收获地区的这两个品种的鹰嘴豆样本，并对其进行化学表征，以通过电泳和氨基酸谱分析确定蛋白质组分。鹰嘴豆品种‘Costa 2004’的蛋白质含量比‘El Patrón’品种低3%，膳食纤维含量低7%；而‘Costa 2004’的碳水化合物含量高4%。此外，鹰嘴豆的抗氧化能力在319至387 µMET/g之间，总酚水平超过500 mg/g。在蛋白质组分中，球蛋白在两个鹰嘴豆品种中所占比例最高，分别约为8.73 g/100 g（‘Costa 2004’）和10.42 g/100 g（‘El Patrón’），其次是白蛋白，分别约为1.24 g/100 g和1.47 g/100 g。鹰嘴豆蛋白质的分子量在100至25 kDa之间，在白蛋白和球蛋白条带中信号特别强。关于氨基酸谱，两个品种中组氨酸占主导。总之，这两个鹰嘴豆品种都具有很高的营养价值，在食品工业中具有广泛的技术应用潜力。
