Efecto de la variedad y la fertilización en indicadores de calidad proteica in-vitro de dos variedades y una línea de garbanzo (cicer arietinum) / Variety and fertilization effect on indicators of protein quality in-vitro of two varieties and one line of chickpea (cicer arietinum)

Protein quality in relation to the degree of fertilization of two varieties (Costa and Blanco Sinaloa) and an advanced line (Hoga L10) of chickpeas obtained from the Campo Experimental Costa de Hermosillo, Sonora, Mexico from INFAP was evaluated. They were grown in similar conditions with 3 levels of nitrogen fertilization (60,120 and 200K/Ha.). Protein and non-protein nitrogen, digestibility and available lysine were analyzed. Significant differences between the varieties and the advanced line in protein and non-protein nitrogen and available lysine were found. The effect of the degree of fertilization on protein quality was significant, showing that a level ofl20KI Ha an increase is observed in protein and non-protein nitrogen and in the percent of digestibility. No significant differences were observed between 60 and 200KIHa. Available lysine was higher at the 200KIHa level. These indicators of protein quality can be used to complement commercial and agricultural aspects that are evaluated for improvement and selection of new varieties of chickpeas.

En este trabajo se evaluó la calidad proteica in-vitro en dos variedades y una línea avanzada de garbanzo, así como su relación con el grado de fertilización aplicado durante su cultivo. Se utilizaron dos variedades comerciales de garbanzo (Costa y Blanco Sinaloa) y una línea avanzada Hoga L10, sembradas en condiciones ambientales similares, con tres niveles de fertilización de nitrógeno (60, 120 y 200K/Ha.), las cuales fueron obtenidas del Campo Experimental Costa de Hermosillo, Sonora, México del INIFAP. Se llevó a cabo un análisis químico proximal, determinaciones de calidad proteica como: nitrógeno proteico y no proteico utilizando extracciones con ácido tricloroacético, digestibilidad in-vitro por el método multienzimático y lisina disponible. A excepción de digestibilidad in-vitro se observaron diferencias significativas entre las variedades y línea avanzada en: nitrógeno proteico, no proteico y lisina disponible. El efecto de la fertilización fue observado en todos las determinaciones de calidad proteica, los resultados indicaron que al aumentar el nivel de fertilización a 120K/Ha se obtiene un incremento significativo en el porcentaje de nitrógeno proteico y no proteico, así como el porcentaje de digestibilidad. Entre los niveles de 60 y 200K/Ha no se observaron diferencias significativas. La lisina disponible fue mayor en las variedades y líneas con nivel de fertilización de 200K/Ha. Estos indicadores de calidad proteica pueden complementar a los aspectos agronómicos y comerciales que son evaluados en los programas de mejoramiento, en la selección de nuevas variedades de garbanzo para su explotación comercial.

Biosorption of chromium (VI) from aqueous solutions by the husk of Bengal gram (Cicer arientinum)

The potential to remove Cr (VI) from aqueous solutions through biosorption using the husk of Bengal gram (Cicer arientinum), was investigated in batch experiments. The results showed removal of 99.9 percent of chromium in the 10 mgl-1 chromium solution, the biomass required at saturation was 1 g mg-1. Kinetic experiments revealed that the dilute chromium solutions reached equilibrium within 180 min. The biosorptive capacity of the (bgh) was dependent on the pH of the chromium solution, with pH 2 being optimal. The adsorption data fit well with the Langmuir and Freundlich isotherm models. The adsorption capacity calculated from the Langmuir isotherm was 91.64 mg Cr (VI)/g at pH 2. The adsorption capacity increased with increase in agitation speed and an optimum was achieved at 120 rpm. The biosorption of Cr (VI) was studied by Fourier transform infrared spectroscopy (FTIR), which suggested that the presence of Cr (VI) ions in the biomass affects the bands corresponding to hydroxyl and carboxyl groups. Comprehensive characterisation of parameters indicates bgh to be an excellent material for biosorption of Cr (VI) to treat wastewaters containing low concentration of the metal.

Elaboración de un queso tipo cotija con base en una mezcla de leche y garbanzo (Cicer arietinum L) / Elaboration of cheese

The objetive of this work was to elaborate cotija type cheese prepared with whole milk and chickpea (Cicer arietinum L.), inoculated with S. Thermophilus and to compare its physicochemical, microbiological and sensorial characteristics with a commercial cheese. Two mixture were selected 70:30 and 80:20 (whole milk:chickpea paste). Both mixture were ground, pasteurized and inoculated with. S. Thermophilus, to develop taste and aroma. Two rennet concentrations (1:10,000 and 2:10,000), lactic acid and 50 per cent CaCl2 solution were used in both products. Results showed that cheese made with 70:30 mixture and 1:10,000 rennet concentration gave a weak curde and 12 per cent of total solids were lost; in the same way as 70:30 mixture and 2:10,000 rennet concentration. Nevertheless, cheese made with 80:20 mixture and 10,000 or 2:10,000 rennet concentration showed hard consistency of its curd. Addition of 10 per cent sodium chloride solution to he 80:20 mixture cheese, made better whey drain, and a cotija type cheese with similar sensory characteristics as a whole milk cheese, was obtained. Chemical and physical analysis of the extended cotija type cheese showed 14.3 +/- 0.42 and 15.5 +/- 0.21 g/100 g of protein and lipid content respectively. Microbiologically, the extended cotija type cheese is pathogenic microorganisms free for human consumption. Sensory evaluation of the chickpea extended cheese showed a 80 per cent acceptance while the acceptance of the whole milk commercial cheese was 90 per cent.

Purification and characterization of a 29 kDa poly(A)-binding protein from chickpea (Cicer arietinum) epicotyl.

A poly(A)-binding protein (PABP) with mol wt 29,000 has been purified from chickpea (Cicer arietinum) epicotyl by ammonium sulfate fractionation and Cibacron blue F3-GA chromatography, making a complex with poly(A) and elution of PABP-poly(A) complex at 45 degrees C from oligo d(T)-cellulose. The elution pattern and binding properties show that the purified protein is different from the PABP (mol. wt 72,000) reported earlier from our laboratory.