Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis  

作　　者：Tuany Camila Honaiser Gabriela Barbosa Rossi Maurisrael de Moura Rocha Ana Carolina Maisonnave Arisi 

机构地区：[1]Food Science and Technology Department,CAL CCA UFSC,Federal University of Santa Catarina,Rod.Admar Gonzaga,Florianópolis,Santa Catarina,1346,88034-001,Brazil [2]Embrapa Meio-Norte,Caixa Postal 001,Teresina,Piauí,64008-780,Brazil

出　　处：《Food Production, Processing and Nutrition》2022年第1期172-182,共11页食物生产加工与营养（英文）

摘　　要：This study aims to compare the grain protein profile of four Brazilian cowpea cultivars (BRS Aracê, BRS Itaim, BRS Pajeú, and BRS Xiquexique) by two-dimensional electrophoresis (2-DE) and principal component analysis (PCA). 2-DE efficiently separate cowpea protein profiles, showing high homogeneity among the four cultivars. In addition, the principal component analysis indicated that there is a difference in abundance of proteins among the cultivars. The cultivars BRS Aracê and BRS Xiquexique, both biofortified in iron and zinc, were separated from the cultivars BRS Itaim and BRS Pajeú. These results demonstrate that protein profiles can be used to discriminate cowpea varieties.

关 键 词：Vigna 2-DE PCA Legumes 

分 类 号：TS201[轻工技术与工程—食品科学]