Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
2010
Authors
Barać, MiroljubČabrilo, Slavica B.
Pešić, Mirjana
Stanojević, Sladjana
Žilić, Sladjana
Maćej, Ognjen
Ristić, Nikola
Article (Published version)
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Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin: legumin concentrations, as well as the ratio of vicilin + convicilin: Legumin concentrations were positively correlated with extractability. Our data suggest that the higher level of vicilin and/or a lower level of legumin have a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the solubility, while no significant correlation was found between emulsion stability (ESI) and solubility, nor between foaming properties and solubility. No association was evident between ESI and EAI. A moderate positive correlation between emulsion stability and foam... capacity was observed. Proteins from the investigated genotypes expressed significantly different emulsifying properties and foam capacity at different pH values, whereas low foam stability was detected. It appears that genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins. This fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products.
Keywords:
pea proteins / extractability / emulsifying / foamingSource:
International Journal of Molecular Sciences, 2010, 11, 12, 4974-4991Publisher:
- MDPI, BASEL
DOI: 10.3390/ijms11124973
ISSN: 1661-6596
PubMed: 21614186
WoS: 000285708000014
Scopus: 2-s2.0-78650970923
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Poljoprivredni fakultetTY - JOUR AU - Barać, Miroljub AU - Čabrilo, Slavica B. AU - Pešić, Mirjana AU - Stanojević, Sladjana AU - Žilić, Sladjana AU - Maćej, Ognjen AU - Ristić, Nikola PY - 2010 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2354 AB - Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin: legumin concentrations, as well as the ratio of vicilin + convicilin: Legumin concentrations were positively correlated with extractability. Our data suggest that the higher level of vicilin and/or a lower level of legumin have a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the solubility, while no significant correlation was found between emulsion stability (ESI) and solubility, nor between foaming properties and solubility. No association was evident between ESI and EAI. A moderate positive correlation between emulsion stability and foam capacity was observed. Proteins from the investigated genotypes expressed significantly different emulsifying properties and foam capacity at different pH values, whereas low foam stability was detected. It appears that genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins. This fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products. PB - MDPI, BASEL T2 - International Journal of Molecular Sciences T1 - Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes EP - 4991 IS - 12 SP - 4974 VL - 11 DO - 10.3390/ijms11124973 ER -
@article{ author = "Barać, Miroljub and Čabrilo, Slavica B. and Pešić, Mirjana and Stanojević, Sladjana and Žilić, Sladjana and Maćej, Ognjen and Ristić, Nikola", year = "2010", abstract = "Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin: legumin concentrations, as well as the ratio of vicilin + convicilin: Legumin concentrations were positively correlated with extractability. Our data suggest that the higher level of vicilin and/or a lower level of legumin have a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the solubility, while no significant correlation was found between emulsion stability (ESI) and solubility, nor between foaming properties and solubility. No association was evident between ESI and EAI. A moderate positive correlation between emulsion stability and foam capacity was observed. Proteins from the investigated genotypes expressed significantly different emulsifying properties and foam capacity at different pH values, whereas low foam stability was detected. It appears that genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins. This fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products.", publisher = "MDPI, BASEL", journal = "International Journal of Molecular Sciences", title = "Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes", pages = "4991-4974", number = "12", volume = "11", doi = "10.3390/ijms11124973" }
Barać, M., Čabrilo, S. B., Pešić, M., Stanojević, S., Žilić, S., Maćej, O.,& Ristić, N.. (2010). Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes. in International Journal of Molecular Sciences MDPI, BASEL., 11(12), 4974-4991. https://doi.org/10.3390/ijms11124973
Barać M, Čabrilo SB, Pešić M, Stanojević S, Žilić S, Maćej O, Ristić N. Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes. in International Journal of Molecular Sciences. 2010;11(12):4974-4991. doi:10.3390/ijms11124973 .
Barać, Miroljub, Čabrilo, Slavica B., Pešić, Mirjana, Stanojević, Sladjana, Žilić, Sladjana, Maćej, Ognjen, Ristić, Nikola, "Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes" in International Journal of Molecular Sciences, 11, no. 12 (2010):4974-4991, https://doi.org/10.3390/ijms11124973 . .