Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties

Abstract

Pea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present study, a collection of 105 pea accessions was analysed for physicochemical properties, pasting viscosity, and basic composition parameters. While pasting viscosities were negatively correlated to hydration capacity, cooking time, and basic composition, a positive correlation was found between the hydration capacity and the basic composition parameters. Basic composition (protein, fibre, fat, and resistant starch) parameters were further evaluated regarding seed trait morphology, namely, seed shape, colour, and surface. Allelic characterisation at the r and rb genetic loci was performed in a subgroup of 32 accessions (3 phenotyped as smooth and 29 as rough seeded), revealing that none of the initially classified rough-seeded accessions were rb mutants, 19 were r mutants, and 13 were neither r nor rb. Despite their initial phenotypic classification, the 13 accessions genetically classified as smooth behaved differently (p < 0.05) to the 19 r mutants in terms of physicochemical properties, pasting viscosity, and basic composition parameters. Using multivariate analysis of the most discriminatory parameters for the food-related traits studied, the best-performing accessions at functional and nutritional levels were identified for future plant breeding to improve field pea production and consumption.

Flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as premilling treatment

“…Compared to the wheat control flour, all flours milled from peas had lower peak and final viscosities and also had lower peak times with the exception of the flour milled from split peas heated at 140°C without steam which had a higher peak time (Table 2). Differences in the pasting properties of wheat and pea flours may be attributed to differences in the amylose content of the starches (Santos et al., 2019). Differences in the pasting properties were also observed among the flours milled from heat‐treated and untreated peas.…”

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

“…protein where the range goes up to 24.4% to 27.4% (Santos et al, 2019;Millar et al, 2019;Hood-Niefer et al, 2012;Reichert & MacKenzie, 1982). Pea protein is labelled as a non-allergic food substance with remarkably high nutritional value without any modification in the genetic profile (Ge et al, 2020).…”

Analysis of the Interaction between Pisum sativum L. and Rhizobium laguerreae Strains Nodulating This Legume in Northwest Spain

“…Pisum sativum L. (pea) is one of the most cultivated legumes worldwide due to the high protein content and quality of its seeds [ 1 ], with a cultivated area higher than 8 million ha and a production of over 16 million tonnes per year, about 44% of which corresponds to Europe [ 2 ]. Spain is within the top 10 countries producing dry peas, with a production in 2018 of 262,567 tonnes of dry peas and 109,270 tonnes of green peas.…”