Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates

Pedrosa, Mercedes M.; Varela, Alejandro; Domínguez-Timón, Fátima; Tovar, Clara A.; Moreno, Helena M.; Borderías, A. Javier; Díaz, María Teresa

doi:10.1007/s11130-020-00866-4

Cited by 39 publications

(39 citation statements)

References 33 publications

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“…Pea genotypes with different maturity level and seed coat colour showed prominent phenolics, total flavonoids along with high antioxidant activities (Devi et al, 2019;Zhao et al, 2020). Presence of techno-functional properties and phytochemical compositions in pea protein isolates could be used as value added ingredient in formulated foods (Pedrosa et al, 2020). Pea residues are considered to be a potential source of bioactive molecules that have been certified to exert a beneficial impact on human health (Tassoni et al, 2020).…”

Section: Phytochemicals and Antioxidantsmentioning

confidence: 99%

Potential health benefits of garden pea seeds and pods: A review

Kumari

Deka

2021

Legume Science

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Pea (Pisum sativum L.) is a nutritious pulse crop belonging to the leguminous family, and widely cultivated. In recent time, health and nutritional benefits of the pea and its by-products enriched with biomolecules, which have gained significant attention to the researchers and consumers. Peas are known for its pivotal nutritional value with high-quality proteins, dietary fibres, starch, carbohydrates and micronutrients including vitamins and minerals. It is also enriched with phytochemicals, antioxidants, flavonoids, tannins and other phenolic compounds under nonnutritional category. Dietary fibre extracted from its cotyledon of the cell wall, seed coats and pods proved to accelerate the gastrointestinal activity by developing intestinal microflora. Intermediate amylose maintains blood glucose level by lowering the glycaemic index and reducing starch digestibility of peas. Pea proteins derived peptides have opportunities in nutraceuticals. Furthermore, pea-derived non-α-galactooligosaccharides could mitigate the gas production by colonic bacteria during the fermentation. Anti-acetylcholinesterase (anti-AChE) was also traced in the pea pod with some antioxidant properties. The focus of this review paper is to provide a comprehensive profiling of chemical compositions and bioactives of fresh mature peas (specifically garden or field pea seeds) and by-products of pea processing (pods and peels) that sets a foundation for assessment of their health benefits. K E Y W O R D Sby-products, human health, nutritional composition, pea proteins, phenolics), a nutritious agricultural commodity belongs to the Leguminosae family, has potential to withstand freezing temperature which is widely cultivated across the globe (Kour et al., 2020;Tulbek et al., 2017). In terms of productivity, India stands as the second largest producer of green peas next to China and ranks ten among the vegetable crops. The annual global production of green pea and dry pea seeds are approximately 14.5 million tons and 22 million tons, respectively (FAOSTAT, 2019;Mondor, 2020;Senapati et al., 2019). Pea seeds are well known for its pivotal nutrients that can be differentiated in mainly soluble and insoluble fibres, proteins (tryptophan and lysine), complex carbohydrates, vitamin B, folate, minerals namely, calcium, potassium, iron but low content of saturated fat, cholesterol and sodium (Figure 1). Fresh green pea seeds contain 17-22g carbohydrates, 20-to 50-g starch, 14-to 26-g dietary fibre, 6.2-to 6.5-g protein, 0.4-g fat, 1.0-g ash per 100 g with 9-to 10-mg calcium, 3-to 5-mg sodium, 97-to 99-mg potassium per

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Section: Phytochemicals and Antioxidantsmentioning

confidence: 99%

Potential health benefits of garden pea seeds and pods: A review

Kumari

Deka

2021

Legume Science

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“…In addition, taking into account the presence of these phytochemicals in the vegetable gels, the BPI may be considered an addedvalue ingredient in the development of new foods with specific health roles. One serving of G14 and G17 samples provided 142 and 239 TIUs of trypsin inhibitors, amounts that are in the effective range for prevention or suppression of carcinogeninduced effects [2,4]. The amount of bioactive compounds supplied by one serving of these BPI gels are higher of that reported that reported by Borderias et al [30] in pea-surimi-like gels.…”

Section: Bioactive Compounds Of Selected Bean Protein Isolate Gelsmentioning

confidence: 88%

“…Different scientific studies have associated the consumption of legumes with physiological and health benefits, such as prevention of some types of cancer, cardiovascular diseases, type 2 diabetes, obesity, improvement of the metabolic syndrome, osteoporosis or chronic degenerative diseases [2,3]. These healthy roles have been linked with pulse proteins and some phytochemicals or bioactive compounds such as galactosides, phytates or phenolic compounds [4].…”

Section: Introductionmentioning

confidence: 99%

“…It is important to note that among these phytochemical, the P. vulgaris lectin (PHA) is considered as an antinutrient compound since it can be toxic for humans producing vomits, diarrhoea, bloating and interfering with nutrient absorption; however, some potential health benefits (anti-cancer, anti-microbial or reduction diabetes type 2) have been described [2,[6][7][8] PHA is a glycoprotein highly resistant to thermal denaturation in comparison to other plant proteins, and the presence of this lectin may be the reason for the underutilization of beans as ingredients, mainly, in the elaboration of those food products that are processed at low temperature and/or during a short time. Considering that it is not known the toxicity of all P. vulgaris beans they should be considered carefully the lectin intake [8]; therefore, the use of varieties with naturally lowlectin content could be an interesting option for the production of bean protein isolates and for the development of new safe and healthier food products [4,7,8]. This is the case of the commercially available common bean var.…”

Section: Introductionmentioning

confidence: 99%

“…Protein isolates usually are obtained from bean flour by alkaline extraction followed by isoelectric precipitation [4]. Legume proteins comprise water-soluble albumins, globulins (legumins and vicilins) soluble in salt solutions, the family of lectin-related proteins, and a minor proportion of prolamins and glutelins soluble in dilute acid/base solutions.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate

Pérez‐Olleros¹,

Díaz

Borderías

et al. 2022

Plant Foods Hum Nutr

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Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and pH (6.5 –lot A- and 7 –lot B), were studied to obtain suitable colour, mechanical and viscoelastic properties for making appropriate meat and seafood analogues. Gelation at pH 7 at both 14 and 17% BPI concentrations, produced less rigid, more flexible, time-stable and cohesive gel networks. Colour of the resulting gels was white enough to be considered as an adequate base for making plant-based analogues. The content of total galactoside, inositol phosphates and trypsin inhibitors (bioactive compounds) present in one serving (100 g) of these BPI gels were up to 0.80 mg/g, 8.06 mg/g and 239 TIUs, respectively.

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