Gábor Zsolt Nagy
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Gábor Zsolt Nagy has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- András Nagy
Department of Nutrition Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi Road 29-43, H-1118 Budapest, Hungary
1 shared publication - Batoul Khalil
Department of Nutrition Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi Road 29-43, H-1118 Budapest, Hungary
1 shared publication - István Dalmadi
Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 45 Ménesi út, 1118 Budapest, Hungary
1 shared publication - Krisztina Takács
Department of Nutrition Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi Road 29-43, H-1118 Budapest, Hungary
1 shared publication - Livia Simon-Sarkadi
Department of Nutrition Institution of Food Science Hungarian University of Agriculture and Life Sciences Budapest Hungary
1 shared publication
Latest Publications
- Open Access
Detection of Antinutritional Proteins in Hungarian Chickpea Varieties
Chickpea (Cicer arietinum L.) generally contains lower levels of these compounds than many other legumes, yet information on Hungarian chickpea cultivars is scarce. This study aimed to characterize protein-based antinutritional factors in twenty chickpeas grown under different agroclimatic conditions over three consecutive years (15 samples from seven Hungarian cultivars from three cultivation areas, and five commercially available foreign genotypes). Protein profiles were examined by SDS-PAGE and native PAGE, while trypsin inhibitor activity (TIA) was quantified spectrophotometrically according to ISO 14902, and lectin activity was determined using a hemagglutination assay. SDS-PAGE revealed highly similar protein patterns among samples, indicating comparable overall protein composition. Native PAGE combined with activity staining confirmed the presence of Kunitz-type trypsin inhibitors, with multiple isoforms detected, but no Bowman–Birk-type inhibitor activity was observed. TIA values were low (0.49–4.07 mg inhibited trypsin/g), and lectin activities were generally low (1–2.5 HU/mg flour; only one sample reached 5 HU/mg) or undetectable. Neither cultivation area nor growing year had a significant effect on TIA or lectin activity, confirmed by statistical analyses. Overall, Hungarian chickpea varieties exhibited low and stable levels of antinutritional proteins, supporting their favorable nutritional quality and suitability for human consumption and expanded cultivation under Hungarian agroclimatic conditions.
Open AccessDetection of Antinutritional Proteins in Hungarian Chickpea Varieties
Chickpea (Cicer arietinum L.) generally contains lower levels of these compounds than many other legumes, yet information on Hungarian chickpea cultivars is scarce. This study aimed to characterize protein-based antinutritional factors in twenty chickpeas grown under different agroclimatic conditions over three consecutive years (15 samples from seven Hungarian cultivars from three cultivation areas, and five commercially available foreign genotypes). Protein profiles were examined by SDS-PAGE and native PAGE, while trypsin inhibitor activity (TIA) was quantified spectrophotometrically according to ISO 14902, and lectin activity was determined using a hemagglutination assay. SDS-PAGE revealed highly similar protein patterns among samples, indicating comparable overall protein composition. Native PAGE combined with activity staining confirmed the presence of Kunitz-type trypsin inhibitors, with multiple isoforms detected, but no Bowman–Birk-type inhibitor activity was observed. TIA values were low (0.49–4.07 mg inhibited trypsin/g), and lectin activities were generally low (1–2.5 HU/mg flour; only one sample reached 5 HU/mg) or undetectable. Neither cultivation area nor growing year had a significant effect on TIA or lectin activity, confirmed by statistical analyses. Overall, Hungarian chickpea varieties exhibited low and stable levels of antinutritional proteins, supporting their favorable nutritional quality and suitability for human consumption and expanded cultivation under Hungarian agroclimatic conditions.