• Proceedings of the Korean Society of Crop Science Conference
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• 1986.06a
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• pp.76-77
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• 1986

• Journal of Applied Biological Chemistry
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• v.42 no.1
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• pp.12-18
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• 1999

Sucrose synthase (EC 2.4.1.13) has been purified from the plant cytosolic fraction of chickpea (Cicer arietinum L. cv. Amethyst) nodules. The native enzyme had a molecular mass of $356{\pm}15kD$. The subunit molecular mass was $87{\pm}2kD$, and a tetrameric structure is proposed for sucrose synthase of chickpea nodule. Optimum activities in the sucrose cleavage and synthesis directions were at pH 6.5 and 9.0, respectively. The purified enzyme displayed typical hyperbolic kinetics with substrates in cleavage and synthesis reactions. Chickpea nodules sucrose synthase had a high affinity for UDP ($K_m$, $8.0{\mu}M$) and relatively low affinities for ADP ($K_m$, 0.23 mM), CDP ($K_m$, 0.87 mM), and GDP ($K_m$, 1.51 mM). The $K_m$ for sucrose was 29.4 mM. In the synthesis reaction, UDP-glucose ($K_m$, $24.1{\mu}M$) was a more effective glucosyl donor than ADP-glucose ($K_m$, 2.7 mM), and the $K_m$ for fructose was 5.4 mM. Divalent cations, such as $Ca^{2+}$, $Mg^{2+}$, and $Mn^{2+}$, stimulated the enzyme activity in both the cleavage and synthesis directions, and the enzyme was very sensitive to inhibition by $HgCl_2$ and $CuSO_4$.

• Applied Biological Chemistry
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• v.41 no.5
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• pp.355-362
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• 1998

The minor form of phosphofructokinase (EC 2.7.1.11; PFK), which was suggested to be of plastid origin from the host fraction of chickpea nodules, was isolated as a small protein with apparent molecular mass near 220 kDa and purified to a high degree. SDS-PAGE and western blot indicated that the enzyme was made up of a homotetrameric structure (55 kDa). The enzyme had sharp pH profiles with maximal activities at pH 8 and displayed Michaelis-Menten kinetics with respect to Fru-6-P and nucleoside triphosphate substrate at the pH optimum (pH 8) and at pH 7. MgATP was the most effective phosphoryl donor. Phosphoenolpyruvate was a potent inhibitor of minor PFK activity, and the enzyme was also strongly inhibited by 3-phosphoglycerate, 2-phosphoglycerate, and to a lesser extent, PPi. Minor PFK was weakly activated by KCl, NaCl and Pi, and was inhibitory at high concentration of KCl and Pi.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.321-326
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• 2023

Noodles were manufactured using chickpea powder to evaluate quality characteristics. Compared to noodles made of wheat flour, noodles made with chickpea powder showed higher contents of protein, lipids, ash, and dietary fiber. Among noodle cooking characteristics, weight, moisture absorption rates, volume, and turbidity decreased significantly as the added amount of chickpea powder increased. Comparisons made of the color of noodles with raw noodles after cooking showed that the brightness (L value) of raw noodles tended to decrease as more chickpea powder was added after cooking, and levels of red (a value) and levels of yellow (b value) tended to increase as more chickpea powder was added after cooking. The texture of noodles with added chickpea powder tended to increase as more chickpea powder was added, such as hardness, springiness, gumminess, cohesiveness, and chewiness.

• Journal of Applied Biological Chemistry
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• v.42 no.1
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• pp.1-6
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• 1999

Poly-${\beta}$-hydroxybutyrate (PHB) and enzymes related PHB metabolism have been measured in nitrogen-fixing symbiosis of chickpea and cowpea plants. Bacteroids from chickpea and cowpea contained PHB to 0.8% and 43% of their dry weight, respectively, whereas the free-living cells CC 1192 and I 16 produced $285{\pm}55mg$ and $157{\pm}18mg$ of PHB g (dry weight)$^{-1}$. To further understand why chickpea bacteroids contained little PHB, the enzyme activities of PHB metabolism (3-ketothiolase, acetoacetyl-CoA reductase, PHB depolymerase, and 3-hydroxybutyrate dehydrogenase), the TCA cycle (malate dehydrogenase, citrate synthase, and isocitrate dehydrogenase), and related reactions (malic enzyme, pyruvate dehydrogenase, and glutamate:2-oxoglutarate transaminase) were compared in extracts from chickpea and cowpea bacteroids and the respective free-living bacteria. Significant differences were observed between chickpea and cowpea bacteroids and between the bacteroid and free-living forms of CC 1192, with respect to the capacity for some of these reactions. It is indicated that a greater potential for oxidizing malate to oxaloacetate in chickpea bacteroids could be a factor that favors the utilization of acetyl-CoA in TCA cycle rather than for PHB synthesis.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.2
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• pp.291-298
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• 2012

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

• Preventive Nutrition and Food Science
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• v.16 no.4
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• pp.339-347
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• 2011

Flour and isolated starch from chickpea (desi type, 328S-8) were evaluated for their in vitro digestibility and physicochemical properties. The protein content, total starch content and apparent amylose content of chickpea flour and isolated starch were 22.2% and 0.6%, 45.8% and 91.5%, and 11.7% and 35.4%, respectively. Chickpea starch granules had an oval to round shape with a smooth surface. The X-ray diffraction pattern of chickpea starch was of the C-type and relative crystallinity was 24.6%. Chickpea starch had only a single endothermic transition (13.3 J/g) in the DSC thermogram, whereas chickpea flour showed two separate endothermic transitions corresponding to starch gelatinization (5.1 J/g) and disruption of the amylose-lipid complex (0.7 J/g). The chickpea flour had a significantly lower pasting viscosity without breakdown due to low starch content and interference of other components. The chickpea starch exhibited significant high setback in the viscogram. The average branch chain length, proportion of short branch chain (DP 6~12), and long branch chains (DP${\geq}$37) of isolated chickpea starch were 20.1, 20.9% and 9.2%, respectively. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) contents of chickpea flour and starch were 9.9% and 21.5%, 28.7% and 57.7%, and 7.1% and 9.3%, respectively. The expected glycemic index (eGI) of chickpea flour (39.5), based on the hydrolysis index, was substantially lower than that of isolated chickpea starch (69.2).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.6
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• pp.527-533
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• 2006

The response of chickpea (Cicer arietinum L.) to dual inoculation with Rhizobium (R) and arbuscular mycorrhiza (AM), nitrogen (N) and phosphorus (P) was studied on spore abundance and colonization of AM, nodulation, growth, yield attributes and yield. In all the parameters of the crop the performance of Rhizobium inoculant alone was superior to control. Dual inoculation with Rhizobium and AM in presence of P performed the best in recording number of spore $100g^{-1}$ rhizosphere soil and root colonization, number and dry weight of nodule, dry weights of shoot and root, number of pod $plant^{-1}$, number of seed $pod^{-1}$, seed and stover yields of chickpea. The maximum seed yield of 3.33 g $plant^{-1}$ was obtained by inoculating chickpea plants with Rhizobium and AM in association with P. From the view point of nodulation, growth, yield attributes and yield of chickpea, dual inoculation with Rhizobium and AM along with P was considered to be the balanced combination of nutrients for achieving the highest output from cultivation of chickpea in Shallow Red Brown Terrace Soil of Bangladesh.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.4
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• pp.256-261
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• 2005

The experiment was conducted at the Ban­gabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur to study the response of chickpea (Cicer arietinum L) to dual inoculation of Rhizobium and arbuscular mycorrhiza, poultry litter, nitrogen, and phosphorus on spore population and colonization, nodulation, growth, yield attributes, and yield. The performance of Rhizobium inoculant alone was superior to control in all the parameters of the crop studied. Among the treatments dual inoculation of Rhizobium and arbuscular mycorrhiza in presence of poultry litter performed best in recording number and dry weight of nodules, dry weight of shoots and roots, number of pods/plant, number of seeds/pod, and seed yields of chickpea. The highest seed yield of 3.96g/plant was obtained by inoculating chickpea plants with dual inoculation of Rhizobium and arbuscular mycorrhiza in association with poultry litter. Treatments receiving dual inoculation of Rhizobium and arbuscular mycorrhiza in presence of nitrogen and phosphorus, Rhizobium inoculant in presence of nitrogen and phosphorus, and that of arbuscular mycorrhiza in presence of nitrogen and phosphorus were similar as that of treatment receiving dual inoculation of Rhizobium and arbuscular mycorrhiza in presence of poultry litter. From the view point of nodulation, growth, yield attributes, and yields of chickpea, dual inoculation of Rhizobium inoculant and arbuscular mycorrhiza along with poultry litter was considered to be the balanced combination of nutrients for achieving the maximum output from cultivation of chickpea in Shallow Red Brown Terrace Soil of Bangladesh.

• Advances in environmental research
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• v.3 no.4
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• pp.307-319
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• 2014

Four chickpea cultivars viz. kabuli (Pusa 1088 and Pusa 1053) and desi (Pusa 1103 and Pusa 547) differing in sensitivity to high temperature conditions were analyzed in earthern pot (30 cm) at different stages of growth and development in the year of 2010 and 2011. Pusa-1053 (kabuli type) showed maximum photosynthetic rate and least by Pusa-547 (desi type), whereas maximum cell membrane thermostability were recorded in Pusa-1103 and minimum in Pusa-1088. Among the treatments, the plants grown under elevated temperature conditions had produced 13.01% more significant data in comparison to plants grown under continuous natural conditions. Stomatal conductance were reduced 44.25% under elevated temperature conditions than natural conditions, whereas 35.56%, when plants grown under initially natural conditions upto 30DAS, then 30-60DAS elevated temperature and finally shifted to natural conditions till harvest. In case of Pusa-1103, stomatal conductance was maximum as compared to rest of 2.7% from Pusa-1053, 8.9% from Pusa-1088, and 10.3% in Pusa-547 throughout the study. Plants grown under continuous elevated temperature conditions had produced 15.30% and 15.32% more significant membrane thermostability index in comparison to continuous natural conditions at vegetative stage and 19.40% and 18.44% at flowering stage, while the better response was recorded at pod formation stage. Pusa-1053 had given 2.8% more membrane thermostability index than Pusa-1088 and Pusa-1103 had given 1.6% more membrane thermostability index than Pusa-547 in the present study. The membrane disruption caused by high temperature may alter water ion and inorganic solutes movement, photosynthesis and respiration. Thus, thermostability of the cell membrane depends on the degree of the electrolyte leakage.