Pea proteins: Variation, composition, genetics, and functional properties

Abstract

Background and objectives Field pea is a leading crop for plant‐based protein. Expanded market demand may necessitate targeted breeding and a deeper understanding of the level of variation and the factors affecting pea protein content, composition, and functionality. Findings Pea protein content varies from 13% to 38% and is influenced by environmental and genetic factors. Protein‐regulating genes per se directly and genes involved in starch biosynthesis indirectly play key roles in determining pea protein content and composition. Protein content is often negatively correlated with starch content and seed yield. A thorough analysis of the potential variation in the functional properties of pea protein is needed. Conclusions Since multiple genes and environmental variables influence pea protein, critical designing of a breeding scheme is essential to improve pea for protein isolation. The economics of protein isolation necessitates a high value for the starch‐rich by‐product. Improving protein and starch contents together may be complicated due to a negative association between these two traits. Two strategies to improve pea seed quality may be suggested: improving protein and starch together, or targeting varieties for specific end‐uses. Large‐scale evaluation of the functional properties of protein in broader germplasm and the inclusion of molecular breeding approaches are also relevant. Significance and novelty The variation in pea protein content, composition, and functional properties as well as the contributing environmental and genetic factors are discussed in this study. The review also explores the influence of starch biosynthesis genes in pea protein composition and provides a brief overview of protein fractionation methods. Research needs and breeding strategies are suggested for improving pea protein.

Trait associations and genetic variability in field pea (Pisum sativum L.): Implications in variety development process

“…For the yellow pea genotypes, the range in protein concentration of split pea flour was from 20.5% for PS17100008 at Pullman to 26.2% for PS16BNZ0011 at Fairfield, with a mean of 22.9% (Table 2). Flour protein concentration in our study was within the range of protein concentration reported in several studies for pea (13% to 38%) (Daba & Morris, 2021). Split pea flour samples had an average of 1.4 percentage point (1.3 percentage point for green genotypes and 1.6 percentage point for yellow genotypes) higher protein than whole pea flour samples (Tables 1 and 2).…”

“…For yellow genotypes, the mean isolate protein purity was 81.5%, with a low of 75.4% for Carousel recorded at Pullman to a high of 83.6% for PS16100111 recorded at Fairfield and for PS17100209 recorded at Pullman (Table 2). Purity of pea protein isolates has previously been reported to be between 81% and 95% (Boye et al., 2010; Daba & Morris, 2021; Gao et al., 2020; Stone et al., 2015).…”

“…Ash concentration contributed about 5.7% and 4.8% of the protein isolate mass for green and yellow genotypes, respectively (Tables and ). Ash concentration of protein isolates was reported to vary between 1.3% and 6.2% in various studies (Daba & Morris, 2021; Lam et al., 2017; Malcolmson et al., 2013; Shevkani et al., 2015; Stone et al., 2015).…”

Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas

“…The obtained findings corroborate the findings of Sousa et al, who determined the resistance of vicilin, provicilin, convcilin, legumin A, and legumin A2 to gastric pepsin in vitro , which are the major proteins in the peas ( 24 ). These proteins belong to the group of globulins ( 8 ). It has been shown the globulins and also β-sheet structured proteins and hydrophobic proteins are not completely digested and cleave into amino acids ( 25 ).…”

“…In terms of human nutrition, the consumption of peas is strongly influenced by a consumer choice. With widespread trends such as low-carb diet and vegan/vegetarian movement, the value of the pea as a source of protein is growing within consumers as well as the food industry ( 8 ). For example, in recent years, extracted pea protein, which can be directly consumed or is a part of food such as bread or soups, has been introduced to the global market.…”