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High- and low-protein pea genotypes: a comparative study of the composition, quality, and functionality of flour.

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Title: High- and low-protein pea genotypes: a comparative study of the composition, quality, and functionality of flour.
Authors: Galves, Cassia1 (AUTHOR), Gali, Krishna Kishore2 (AUTHOR), Warkentin, Thomas2 (AUTHOR), House, James3,4 (AUTHOR), Nickerson, Michael T.1 (AUTHOR) michael.nickerson@usask.ca
Source: European Food Research & Technology. Jun2025, Vol. 251 Issue 6, p1279-1288. 10p.
Subjects: Seed proteins, Protein fractionation, Plant breeding, Pea proteins, Amino acids
Abstract: Improvements in beneficial traits of pea including seed protein concentration have been achieved through plant breeding. The genotype and environment influence seed protein concentration, impacting functional and nutritional profile of pea products. This research explored the effect of seed protein concentration on the composition, quality, and functionality of flour from 7 new pea genotypes. The samples were divided into low-protein lines (LPLs), high-protein lines (HPLs), and CDC Meadow (control/medium-protein). The protein content in the flour ranged from: 18.7 ~ 21.7% in LPLs; 21.9 ~ 28.2% in HPLs; and ~ 20.5% in the control. HPLs presented up to 8% more protein compared to the control, indicating breeding advancements in the new varieties. No relevant correlation was detected between protein content and functionality. Water/oil holding capacities ranged from 1.5 ~ 2 and 1.2 ~ 1.4 g/g; emulsifying and foaming activities varied from 9.2 ~ 13.9 m2/g and 200 ~ 320%. Negative correlation between nutritional attributes and protein concentration was observed. LPLs presented higher in vitro protein digestibilities and amino acid (AA) scores compared to HPLs. Lines presented high AA scores (0.84 ~ 1.21) and in vitro PDCAAS ranged from 0.67 ~ 0.98. In conclusion, seed protein concentration impacted flour composition and nutritional quality, with HPLs presenting higher total protein contents and LPLs presenting overall higher in vitro PDCAAS; whereas functionality was not a major differentiator between HPLs vs. LPLs. This research contributes towards the breeding of high-protein/ high-quality pea varieties. The development of HPLs is expected to enhance the efficiency of protein extraction, positively impacting protein fractionation processors, and further highlighting peas in the plant-based protein markets. [ABSTRACT FROM AUTHOR]
Copyright of European Food Research & Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: High- and low-protein pea genotypes: a comparative study of the composition, quality, and functionality of flour.
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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Jun2025, Vol. 251 Issue 6, p1279-1288. 10p.
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  Data: <searchLink fieldCode="DE" term="%22Seed+proteins%22">Seed proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Protein+fractionation%22">Protein fractionation</searchLink><br /><searchLink fieldCode="DE" term="%22Plant+breeding%22">Plant breeding</searchLink><br /><searchLink fieldCode="DE" term="%22Pea+proteins%22">Pea proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Amino+acids%22">Amino acids</searchLink>
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  Data: Improvements in beneficial traits of pea including seed protein concentration have been achieved through plant breeding. The genotype and environment influence seed protein concentration, impacting functional and nutritional profile of pea products. This research explored the effect of seed protein concentration on the composition, quality, and functionality of flour from 7 new pea genotypes. The samples were divided into low-protein lines (LPLs), high-protein lines (HPLs), and CDC Meadow (control/medium-protein). The protein content in the flour ranged from: 18.7 ~ 21.7% in LPLs; 21.9 ~ 28.2% in HPLs; and ~ 20.5% in the control. HPLs presented up to 8% more protein compared to the control, indicating breeding advancements in the new varieties. No relevant correlation was detected between protein content and functionality. Water/oil holding capacities ranged from 1.5 ~ 2 and 1.2 ~ 1.4 g/g; emulsifying and foaming activities varied from 9.2 ~ 13.9 m2/g and 200 ~ 320%. Negative correlation between nutritional attributes and protein concentration was observed. LPLs presented higher in vitro protein digestibilities and amino acid (AA) scores compared to HPLs. Lines presented high AA scores (0.84 ~ 1.21) and in vitro PDCAAS ranged from 0.67 ~ 0.98. In conclusion, seed protein concentration impacted flour composition and nutritional quality, with HPLs presenting higher total protein contents and LPLs presenting overall higher in vitro PDCAAS; whereas functionality was not a major differentiator between HPLs vs. LPLs. This research contributes towards the breeding of high-protein/ high-quality pea varieties. The development of HPLs is expected to enhance the efficiency of protein extraction, positively impacting protein fractionation processors, and further highlighting peas in the plant-based protein markets. [ABSTRACT FROM AUTHOR]
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  Data: <i>Copyright of European Food Research & Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – SubjectFull: Plant breeding
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              Text: Jun2025
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