Functional properties of acid and salt extracted proteins of yellow peas (Pisum sativum L. Miranda)

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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Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

Food Chemistry ◽

10.1016/j.foodchem.2011.03.116 ◽

2011 ◽

Vol 128 (4) ◽

pp. 902-908 ◽

Cited By ~ 120

Author(s):

Abayomi P. Adebiyi ◽

Rotimi E. Aluko

Keyword(s):

Pisum Sativum ◽

Functional Properties ◽

Seed Protein ◽

Protein Isolate ◽

Field Pea ◽

Protein Fractions ◽

Pisum Sativum L

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Functional properties of protein hydrolysates from pea (Pisum sativum,L) seeds

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2012.02993.x ◽

2012 ◽

Vol 47 (7) ◽

pp. 1457-1467 ◽

Cited By ~ 26

Author(s):

Miroljub Barac ◽

Slavica Cabrilo ◽

Sladjana Stanojevic ◽

Mirjana Pesic ◽

Milica Pavlicevic ◽

...

Keyword(s):

Pisum Sativum ◽

Functional Properties ◽

Protein Hydrolysates ◽

Pisum Sativum L

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In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing

Food Research International ◽

10.1016/j.foodres.2016.12.012 ◽

2017 ◽

Vol 92 ◽

pp. 64-78 ◽

Cited By ~ 14

Author(s):

Zhen Ma ◽

Joyce I. Boye ◽

Xinzhong Hu

Keyword(s):

Pisum Sativum ◽

Functional Properties ◽

Protein Composition ◽

In Vitro Digestibility ◽

Pisum Sativum L ◽

Field Peas

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The health benefits, functional properties, modifications, and applications of pea ( Pisum sativum L.) protein: Current status, challenges, and perspectives

Comprehensive Reviews in Food Science and Food Safety ◽

10.1111/1541-4337.12573 ◽

2020 ◽

Vol 19 (4) ◽

pp. 1835-1876 ◽

Cited By ~ 5

Author(s):

Jiao Ge ◽

Cui‐Xia Sun ◽

Harold Corke ◽

Khalid Gul ◽

Ren‐You Gan ◽

...

Keyword(s):

Pisum Sativum ◽

Functional Properties ◽

Health Benefits ◽

Current Status ◽

L Protein ◽

Pisum Sativum L

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Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)

Canadian Journal of Plant Science ◽

10.4141/cjps-2014-120 ◽

2014 ◽

Vol 94 (8) ◽

pp. 1419-1426 ◽

Cited By ~ 12

Author(s):

L. Malcolmson ◽

P. Frohlich ◽

G. Boux ◽

A-S. Bellido ◽

J. Boye ◽

...

Keyword(s):

Pisum Sativum ◽

High Intensity ◽

Sensory Panel ◽

Low Intensity ◽

Pisum Sativum L ◽

Field Peas ◽

Yellow Peas ◽

Pea Flour ◽

Green Peas

Malcolmson, L., Frohlich, P., Boux, G., Bellido, A-S., Boye, J. and Warkentin, T. D. 2014. Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.). Can. J. Plant Sci. 94: 1419–1426. The aroma and flavour properties of cooked field peas (Pisum sativum L.) were evaluated by a trained sensory panel. Two to four cultivars within four market classes of pea (yellow, green, marrowfat and dun) grown in two locations in Saskatchewan over 2 crop years were evaluated. Panelists found the greatest differences in aroma and flavour properties among market classes, although significant differences were also found among crop year for the aroma attributes of cooked vegetable, earthy, brothy, grainy, hay-like and metallic and the flavour attributes of pea and bitterness. There was also a significant cultivar by crop year interaction for metallic and pea flavor. Dun peas had low intensity scores for sweetness, bitterness and pea flavour. Both green and marrowfat peas had high intensity scores for sweetness and pea flavour. Green peas also had high intensity scores for pea, cooked vegetable, earthy and metallic aroma. Yellow peas had high intensity scores for pea flavour and pea, cooked vegetable and earthy aroma. Differences were found among the four cultivars of yellow peas for bitterness, pea flavour, and pea and earthy aroma. For green peas, differences were found among the three cultivars for pea flavour and aroma. The only difference found among the two cultivars of marrowfat peas was for sweetness. No differences were found between the two cultivars of dun peas. For all pea market classes, milder flavour and aroma may be beneficial in some whole pea or pea flour applications.

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