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Int. J. Mol. Sci. 2010, 11(12), 4973-4990; doi:10.3390/ijms11124973

Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

1,* , 2
1 Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11000 Belgrade-Zemun, Serbia 2 High Technical School of Vocational Studies, Pozarevac, Nemanjina 2, Serbia 3 Maize Research Institute, “Zemun Polje”, Slobodana Bajića 1, 11000 Belgrade-Zemun, Serbia
* Author to whom correspondence should be addressed.
Received: 5 October 2010 / Revised: 21 October 2010 / Accepted: 16 November 2010 / Published: 3 December 2010
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
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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; foaming pea proteins; extractability; emulsifying; foaming
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Barac, M.; Cabrilo, S.; Pesic, M.; Stanojevic, S.; Zilic, S.; Macej, O.; Ristic, N. Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes. Int. J. Mol. Sci. 2010, 11, 4973-4990.

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