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Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes.

Barac M, Cabrilo S, Pesic M, Stanojevic S, Zilic S, Macej O, Ristic N - Int J Mol Sci (2010)

Bottom Line: 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.

View Article: PubMed Central - PubMed

Affiliation: Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11000 Belgrade-Zemun, Serbia; E-Mails: mpesic@agrif.bg.ac.rs (M.P.); sladjas@agrif.bg.ac.rs (S.S.); macej@agrif.bg.ac.rs (O.M.); risticn@agrif.bg.ac.rs (N.R.).

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.

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Related in: MedlinePlus

Foaming capacity (FC) of pea protein isolates at different pH values *.* Within a parameter, bars with same letter differ significantly (p < 0.05). Means were of triplicate determinations
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f6-ijms-11-04973: Foaming capacity (FC) of pea protein isolates at different pH values *.* Within a parameter, bars with same letter differ significantly (p < 0.05). Means were of triplicate determinations


Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes.

Barac M, Cabrilo S, Pesic M, Stanojevic S, Zilic S, Macej O, Ristic N - Int J Mol Sci (2010)

Foaming capacity (FC) of pea protein isolates at different pH values *.* Within a parameter, bars with same letter differ significantly (p < 0.05). Means were of triplicate determinations
© Copyright Policy - open-access
Related In: Results  -  Collection

License 1 - License 2
Show All Figures
getmorefigures.php?uid=PMC3100834&req=5

f6-ijms-11-04973: Foaming capacity (FC) of pea protein isolates at different pH values *.* Within a parameter, bars with same letter differ significantly (p < 0.05). Means were of triplicate determinations
Bottom Line: 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.

View Article: PubMed Central - PubMed

Affiliation: Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11000 Belgrade-Zemun, Serbia; E-Mails: mpesic@agrif.bg.ac.rs (M.P.); sladjas@agrif.bg.ac.rs (S.S.); macej@agrif.bg.ac.rs (O.M.); risticn@agrif.bg.ac.rs (N.R.).

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.

Show MeSH
Related in: MedlinePlus