Functional properties of yellow field pea (Pisum sativum L.) seed flours and the in vitro bioactive properties of their polyphenols

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

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Intensification de la régénération du pois (Pisum sativum L.), par le thidiazuron, via la formation de structures caulinaires organogènes

Canadian Journal of Botany ◽

10.1139/b97-053 ◽

1997 ◽

Vol 75 (3) ◽

pp. 492-500 ◽

Cited By ~ 6

Author(s):

Delphine Popiers ◽

Frédéric Flandre ◽

Brigitte S. Sangwan-Norreel

Keyword(s):

Pisum Sativum ◽

In Vitro Regeneration ◽

Naphthaleneacetic Acid ◽

Cotyledonary Nodes ◽

Pisum Sativum L ◽

Embryo Axes ◽

Initial Medium ◽

Second Wave ◽

Mature Seeds

In vitro regeneration of pea (Pisum sativum L.), a regeneration recalcitrant legume, was optimised using thidiazuron. Buds were initiated from the meristems of the cotyledonary nodes of embryo axes, isolated from mature seeds, and subcultured on Murashige and Skoog medium supplemented with 13.3 μM 6-benzylaminopurine, 16.1 μM α-naphthaleneacetic acid, and 0.2 μM 2,3,5-triiodobenzoic acid. Proliferation of buds was preceded by the formation of white nodular-like protrusions. These structures were cut transversally in fine slices and subcultured on the same medium or in presence of thidiazuron that produces a second wave of secondary budding. The best results (90–110 buds per expiant) were obtained with 10 μM thidiazuron. The capacity of regeneration was genotype independent and reproducible. Buds elongated on the initial medium, then formed roots in presence of 5.37 μM α-naphthaleneacetic acid. and developed into viable plants. Key words: Pisum sativum L., regeneration, meristems, embryo axes, thidiazuron.

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DS Admiral field pea

Canadian Journal of Plant Science ◽

10.4141/p02-023 ◽

2002 ◽

Vol 82 (4) ◽

pp. 751-752 ◽

Cited By ~ 1

Author(s):

L. Andersen ◽

T. Warkentin ◽

O. Philipp ◽

A. Xue ◽

A. Sloan

Keyword(s):

Powdery Mildew ◽

Pisum Sativum ◽

Powdery Mildew Resistance ◽

Field Pea ◽

Western Canada ◽

Mildew Resistance ◽

Pisum Sativum L ◽

Cultivar Description ◽

Good Yielding ◽

Growing Region

DS Admiral, a yellow cotyledon field pea (Pisum sativum L.) cultivar, was released in 2000 by Agriprogress Inc., Morden, Manitoba. DS Admiral has a semileafless leaf type, powdery mildew resistance, medium sized, round seeds, and good yielding ability. DS Admiral is adapted to the field-pea-growing region of western Canada. Key words: Field pea, Pisum sativum L., cultivar description, powdery mildew resistance

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