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Open AccessArticle

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

1
Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
2
INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Avenida da República, 2780-157 Oeiras, Portugal
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ITQB NOVA—Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal
4
John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Foods 2019, 8(11), 570; https://doi.org/10.3390/foods8110570
Received: 20 September 2019 / Revised: 5 November 2019 / Accepted: 11 November 2019 / Published: 13 November 2019
(This article belongs to the Section Grain)
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. View Full-Text
Keywords: cooking quality; genetic markers; pea flour; protein; pulses; rapid visco analyser profile; resistant starch; seed phenotype cooking quality; genetic markers; pea flour; protein; pulses; rapid visco analyser profile; resistant starch; seed phenotype
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Santos, C.S.; Carbas, B.; Castanho, A.; Vasconcelos, M.W.; Vaz Patto, M.C.; Domoney, C.; Brites, C. Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties. Foods 2019, 8, 570.

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