Agronomical factors influencing the legumin/vicilin ratio in pea (<b><i>Pisum sativum</i></b> L.) seeds

Mertens, C.; Dehon, Lydie; Bourgeois, A. F.; Verhaeghe-Cartrysse, Christine; Blecker, Christophe

doi:10.1002/jsfa.4738

Cited by 59 publications

(53 citation statements)

References 42 publications

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“…reported a yield of 25.3 g kg −1 flour. Protein content in different varieties is also known to be variable, and a positive relationship between protein content and legumin/vicilin ratio in pea seeds has recently been reported …”

Section: Resultsmentioning

confidence: 99%

Characterization of pea (Pisum sativum) seed protein fractions

Rubio¹,

Pérez

Ruíz

et al. 2013

J. Sci. Food Agric.

113

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Section: Resultsmentioning

confidence: 99%

Characterization of pea (Pisum sativum) seed protein fractions

Rubio¹,

Pérez

Ruíz

et al. 2013

J. Sci. Food Agric.

113

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“…Chakraborty et al (1979) also reported a 15S (6%) fraction in the globulins. In beans, chickpea, and lupin, a 2S albumin fraction has been identified (Chakraborty et al 1979;Lilley and Inglis 1986;Chang et al 2011). In beans, chickpea, and lupin, a 2S albumin fraction has been identified (Chakraborty et al 1979;Lilley and Inglis 1986;Chang et al 2011).…”

Section: Protein Content and Composition Of Pulse Cropsmentioning

confidence: 99%

Composition, Nutritional Value, and Health Benefits of Pulses

2016

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Cereal Chem. 94(1):11-31The United Nations has declared 2016 as the International Year of Pulses. Pulses are narrowly defined as leguminous crops that are harvested as dry seeds. Although some pulse crops are harvested green (e.g., green peas), these are classified as vegetables because the pods are often consumed along with the mature and sometimes immature seeds.Other dried legumes such as soybean and peanut meet the definition of being a leguminous crop that is harvested as dry seeds; however, these crops are grown primarily for oil content and, thus, are not categorized as pulses. There are hundreds of pulse varieties grown worldwide; these include, for example, dry edible beans, chickpeas, cowpeas, and lentils. This review will cover the proximate (e.g., protein, carbohydrates, vitamins, and minerals), and phytonutrient (e.g., polyphenolics and carotenoid) composition of dry edible beans, peas, lentils, and chickpeas. Soybean and peanuts will not be covered in this review. The effects of processing on composition will also be covered. The health benefits related to folates, fiber, and polyphenolics will be highlighted. The health benefits discussed will include cardiovascular disease, cancer, diabetes, and weight control. The current review will not cover antinutrient compounds; this topic will be covered in a separate review article published in the same issue. † Corresponding

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“…It is rich in protein (23-31%) and contains high levels of arginine and lysine (Boye et al 2010a). Accordingly, pea is especially complementary to cereal grains in fulfilling the essential amino acid profile, because cereals are generally deficient in lysine but have higher levels of sulfur amino acids than pulses (Adebiyi and Aluko 2011;Mertens et al 2012). Accordingly, pea is especially complementary to cereal grains in fulfilling the essential amino acid profile, because cereals are generally deficient in lysine but have higher levels of sulfur amino acids than pulses (Adebiyi and Aluko 2011;Mertens et al 2012).…”

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“…Pulse proteins are dominated by two classes of proteins, namely, albumins and globulins, which comprise 10-20 and 70-80%, respectively, of the total seed protein (Karaca et al 2011). Legumin is a hexamer of disulfidebonded a and b subunits, whereas vicilin is a trimer of a, b, and g subunits primarily held together by hydrophobic interactions (Mertens et al 2012). In pea, globulins are dominated by the 11S (legumin, 300,000-400,000) and 7S (vicilin, 150,000-180,000) fractions (Karaca et al 2011).…”

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confidence: 99%

“…Albumins are watersoluble metabolic proteins in pulse seeds, whereas globulins are salt-soluble storage proteins. The ratio of legumin to vicilin ranges from 0.4 to 2.0 and is dependent on a number of intrinsic and extrinsic factors (Schroeder 1982;Mertens et al 2012). Legumin is a hexamer of disulfidebonded a and b subunits, whereas vicilin is a trimer of a, b, and g subunits primarily held together by hydrophobic interactions (Mertens et al 2012).…”

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confidence: 99%

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Physicochemical and Functional Properties of Protein Isolates Obtained from Several Pea Cultivars

et al. 2016

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Cereal Chem. 94(1):89-97The goal of this research was to investigate the physicochemical and functional properties of protein isolates obtained from several pea cultivars grown at two locations in Canada. The functionalities of the pea protein isolates (PPIs) were then compared with those of commercial food protein ingredients derived from milk, egg, pea, soy, and wheat. Six pea cultivars (Agassiz, CDC Golden, CDC Dakota, CDC Striker, CDC Tetris, and Cooper) were collected from two years over two locations in Saskatchewan (Canada). Samples were evaluated for composition, surface properties, and functional properties. All PPIs had protein levels of 91% (db) and isolate and protein yields of 18 and 72%, respectively. Cultivars exhibited legumin/vicilin ratios from 0.36 (Agassiz) to 0.79 (CDC Golden). Differences among cultivars as well as significant cultivar × environment interactions were found only for maximum intrinsic fluorescence (195-267 arbitrary units), solubility (63-75%), and foaming capacity (167-244%). No differences owing to either cultivar or environment were observed for surface charge (zeta potential = approximately -24 mV), oil holding capacity (3.2 g/g), foam stability (75%), or emulsion stability (96%). Relative to the commercial isolates, PPIs prepared under laboratory conditions behaved most similarly to soy isolates, with the exception of solubility. Whey and egg were superior in solubility and foaming properties, whereas wheat and the commercial pea protein product were significantly lower in nearly all of the functionality tests. Based on their oil holding properties, the laboratory-prepared PPIs may serve as good meat extenders. The findings also suggest that pea processors may not need to specify either the cultivar or the environment when acquiring raw material, thus creating advantages in their feedstock sourcing. † Corresponding

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Agronomical factors influencing the legumin/vicilin ratio in pea (Pisum sativum L.) seeds

Cited by 59 publications

References 42 publications

Characterization of pea (Pisum sativum) seed protein fractions

Characterization of pea (Pisum sativum) seed protein fractions

Composition, Nutritional Value, and Health Benefits of Pulses

Physicochemical and Functional Properties of Protein Isolates Obtained from Several Pea Cultivars

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