Pea Seed Proteins: A Nutritional and Nutraceutical Update

Abstract

Grain legumes are well known as staple sources of soluble protein worldwide. Pea is essentially the most quickly growing crop for immediate human consumption and has the potential for higher effect as being a protein supply for foods processing apps. Pea seeds are an essential source of plant-based proteins. The better acceptance of pea protein-rich food is due to pea manifold attributes, excellent functional qualities, high vitamin value, accessibility, and comparatively small cost. Pea proteins are not merely nutritional amino acids but are an indispensable source of bioactive peptides that offer health benefits. This chapter focuses on the present information of isolation methods, extraction, and of seed proteins in pea. Overall, we believe that analogous research and advancement on pea proteins would be required for further more substantial increase in pea protein utilization is envisaged.

Exploring the Involvement of the Alternative Respiratory Pathway in Pisum sativum L. Seed Germination

“…The absence of a direct relationship between the total protein concentration and the level of the AOX protein could be expected, since the AOX is only a part of the total protein concentration [20]. In fact, the values of total protein concentration essentially reflect the concentration of storage proteins, which is variable among cultivars [21]. Moreover, studies focused on the protein composition of pea seeds showed that a large percentage of the identified proteins correspond to storage proteins (mainly albumin, legumin, and vicilin), with the rest being involved in the response to biotic and abiotic stress, energy production, metabolism, and storage of essential non-protein compounds [21].…”

Nutritional value, quality of raw materials and food value of vegetable pea culture (<i>Pisum sativum</i> L.)

“…Растительный белок может использоваться в качестве заменителя животного белка для удовлетворения пищевых потребностей лакто-вегетарианцев и, таким образом, может сделать пищу более здоровой. Исследователи работают над частичной или полной заменой молочных белков гороховым белком и влиянием на вкус и структуру этих продуктов [41][42][43][44][45][46]. В работе Amagliani [47] обсуждаются исследования ученых белка гороха в качестве инкапсулирующего материала, который является безопасным для здоровья человека, благодаря отсутствию генетических модификаций и не вызывающих аллергических реакций у человека.…”

Use of Arbuscular Mycorrhizal Fungi for Vegetable Crops

“…Thus these beds that are occupied with thick fungal growth are harvested at a time after complete growth of the fungus. This system is also suitable for mixed inoculums as well [27].…”