Effect of genotype and environment on the concentrations of starch and protein in, and the physicochemical properties of starch from, field pea and fababean

Hood‐Niefer, Shannon; Warkentin, Thomas D.; Chibbar, Ravindra N.; Vandenberg, Albert; Tyler, Robert T.

doi:10.1002/jsfa.4552

Cited by 69 publications

(56 citation statements)

References 34 publications

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“…The protein concentrations recorded in our research fell within the range reported by other authors [7]. Notably, this quality indicator content showed increasing trends with the temperature rise; indeed, protein biosynthesis in faba bean seeds is affected by the interaction among genetic, cultural and climate factors [30] and it is quite intensive during the storage phase of seed development. The latter is characterized by a switch in cotyledon metabolism from cell division to cell expansion as well as by endopolyploidization [31] and the beginning of storage protein accumulation is linked with a sucrose signal originating from the onset of sucrose/H+ symporter activity [32].…”

Section: Resultssupporting

confidence: 88%

Plant–Rhizobium symbiosis, seed nutraceuticals, and waste quality for energy production of Vicia faba L. as affected by crop management

Amalfitano

Gomez

Frendo

et al. 2018

Chem. Biol. Technol. Agric.

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Background: Broad bean fits sustainable agriculture model due to symbiosis with Rhizobium, the seeds being a good source of energy, proteins, polyphenols, and fiber. The large amount of broad bean biomass residues can be employed for biofuel production, thus valorizing the overall production process. This research was aimed to investigate on the effects of farming management, such as greenhouse cultivation and appropriate planting time on the qualities of broad bean seeds and residual biomass for conversion into biofuel. The related balances of energy gain associated to both ethanol yield and nitrogen fertilizer saving due to Rhizobium nitrogen fixation were assessed. Methods:Research was carried out on broad bean in Portici, province of Naples, southern Italy, based on the factorial combination of two farming systems (open field, greenhouse) and five planting times: 27 September and 11 October, to obtain early production; 25 October, which fell in the usual period for broad bean planting in the province area; and 8 November and 22 November, for late production. For each of these cultivation conditions, the quality of seeds, in terms of protein, fiber and antioxidant concentrations, and of crop residual biomass were determined. In addition, the energy yield as ethanol production from residual biomass and nitrogen fertilizer saving due to Rhizobium atmospheric fixation were assessed. Results and discussion:The highest plant nitrogen uptake was recorded under the fourth planting time in open field and the third in greenhouse, the average accumulation attaining 87% in residual biomass, 7.4% in pods, and 5.6% in seeds. Seed protein content was 12.6% higher in greenhouse than in open field and 16.2% higher under the latest planting time compared to the earliest one. Seed polyphenol concentration was higher in open field than in greenhouse and with the two earliest planting times. Greenhouse grown biomass showed higher values of lignin, hemicellulose and pectin, compared to open field, whereas the opposite trend was for cellulose. Lignin showed a decrease from the first to the last crop cycle, opposite to cellulose, and glucose was the most represented monosaccharide. Both the highest theoretical ethanol and overall energy production were highest with the fourth planting time. Conclusions:Greenhouse management enabled broad bean plants to accumulate higher proteins in seeds, but open field conditions resulted in better residual biomass quality for ethanol and Rhizobium-depending energy production.

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Section: Resultssupporting

confidence: 88%

Plant–Rhizobium symbiosis, seed nutraceuticals, and waste quality for energy production of Vicia faba L. as affected by crop management

Amalfitano

Gomez

Frendo

et al. 2018

Chem. Biol. Technol. Agric.

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“…4. Starch gelatinization occurs between 60 and 95°C, depending on the species, sample preparation (flour or isolated starch), and methodology parameters used (Chung et al 2008;Hoover et al 2010;Hood-Niefer et al 2011), but it will only occur once the cotyledon moisture content is high enough. 5.…”

Section: Cooking Considerationsmentioning

confidence: 99%

Evaluation of Cooking Time in Pulses: A Review

Wood

2016

Cereal Chem

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Cereal Chem. 94(1):32-48Pulses are most commonly consumed after cooking. Those that require long cooking times are less convenient, more energy consuming, and, therefore, less desirable for consumers and processors. Pulse breeding programs are interested in breeding for quicker-cooking pulse varieties but, there is no standard method for the evaluation of cooking time. The major direct measures used to evaluate cooking time include sensory analysis, tactile method, spread area ratio, Mattson bean cooker, white core method, and glass slides method. However, each method has limitations, and methodology parameters were found to vary greatly between studies. Cooking time is also affected by the seed coat and whether the seed was presoaked. Authors' definitions of "cooked" and the percentage of seeds required to attain this designation also varied. Within-sample variability of pulse samples creates additional complexity in the evaluation of whole seeds. Several indirect predictive estimators of relative cooking time from the literature are also outlined and discussed. The biggest limitation of these potential predictive methods is the lack of a reliable reference method for validation. This review critically examines each direct cooking time methodology, potential predictive methods, and the scientific challenges in determining the cooking time of pulse samples.

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“…Peas have a highly variable protein content, with one study of 59 different lines finding a range of 13.7-30.7% protein, with an average of 22.3% (Tzitzikas et al 2006), whereas a study of 10 genotypes determined a smaller range of 24.2-27.5% (Hood-Niefer et al 2012). The protein content and subsequent limiting amino acid vary depending on pulse class.…”

Section: Factors Influencing Protein Qualitymentioning

confidence: 99%

“…The protein content and subsequent limiting amino acid vary depending on pulse class. Peas have a highly variable protein content, with one study of 59 different lines finding a range of 13.7-30.7% protein, with an average of 22.3% (Tzitzikas et al 2006), whereas a study of 10 genotypes determined a smaller range of 24.2-27.5% (Hood-Niefer et al 2012). Pea protein is limiting in methionine, with respect to the requirements of a human diet (Sarwar and Peace 1986).…”

Section: Factors Influencing Protein Qualitymentioning

confidence: 99%

Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Nosworthy

House

2016

Cereal Chem

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Cereal Chem. 94(1):49-57Protein content has been a leading trend in product development in recent years. Similarly, a growing desire for non-animal-based protein sources has led to an interest in plant-based protein such as cereals and pulses. Pulses constitute the dried seeds of nonoilseed legume crops, including dried peas, chickpeas, beans, and lentils. Their crude protein content (typically 21-26% by weight) positions pulses as plant-based alternatives to meats within international dietary guidelines. A major consideration with respect to the inclusion of pulses in processed foods relates to the quality of the dietary protein. Protein quality is generally assessed as a function of the ability of the constituent amino acids found within the food to meet the biological needs of the consumer. Different methods exist to determine the quality of dietary proteins, each with their own advantages and disadvantages. Because preparation methods also alter the product's protein quality, these factors must also be considered. This review will discuss recent advances in the determination of protein quality and the factors that influence the quality of pulse proteins for use in human foods.

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Effect of genotype and environment on the concentrations of starch and protein in, and the physicochemical properties of starch from, field pea and fababean

Abstract: Differences observed in the concentrations of starch and protein in pea and fababean were sufficient to be of practical significance to end-users, but the relatively small differences in amylose content and physicochemical properties of starch from pea and fababean were not.

Cited by 69 publications

References 34 publications

Plant–Rhizobium symbiosis, seed nutraceuticals, and waste quality for energy production of Vicia faba L. as affected by crop management

Plant–Rhizobium symbiosis, seed nutraceuticals, and waste quality for energy production of Vicia faba L. as affected by crop management

Evaluation of Cooking Time in Pulses: A Review

Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

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