scholarly journals Pea Seed Proteins: A Nutritional and Nutraceutical Update

2021 ◽  
Author(s):  
Sandeep Kaur Dhaliwal ◽  
Pooja Salaria ◽  
Prashant Kaushik
Keyword(s):  
Seed Proteins ◽  
Grain Legumes ◽  
Human Consumption ◽  
Pea Protein ◽  
Present Information ◽  
Pea Proteins ◽  
Pea Seeds ◽  
Protein Rich ◽  
Protein Supply ◽  
Pea Seed

Grain legumes are well known as staple sources of soluble protein worldwide. Pea is essentially the most quickly growing crop for immediate human consumption and has the potential for higher effect as being a protein supply for foods processing apps. Pea seeds are an essential source of plant-based proteins. The better acceptance of pea protein-rich food is due to pea manifold attributes, excellent functional qualities, high vitamin value, accessibility, and comparatively small cost. Pea proteins are not merely nutritional amino acids but are an indispensable source of bioactive peptides that offer health benefits. This chapter focuses on the present information of isolation methods, extraction, and of seed proteins in pea. Overall, we believe that analogous research and advancement on pea proteins would be required for further more substantial increase in pea protein utilization is envisaged.

β-Amyrin Synthase1 Controls the Accumulation of the Major Saponins Present in Pea (Pisum sativum)

2021 ◽  
Author(s):  
Vanessa Vernoud ◽  
Ludivine Lebeigle ◽  
Jocelyn Munier ◽  
Julie Marais ◽  
Myriam Sanchez ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Bitter Taste ◽  
Crop Improvement ◽  
Functional Protein ◽  
Saponin Biosynthesis ◽  
Physiological Quality ◽  
Pea Seeds ◽  
Identification And Characterization ◽  
Pea Seed

Abstract The use of pulses as ingredients for the production of food products rich in plant proteins is increasing. However, protein fractions prepared from pea or other pulses contain significant amounts of saponins, glycosylated triterpenes which can impart an undesirable bitter taste when used as an ingredient in foodstuffs. In this paper, we describe the identification and characterization of a gene involved in saponin biosynthesis during pea seed development, by screening mutants obtained from two Pisum sativum TILLING (Targeting Induced Local Lesions in Genomes) populations in two different genetic backgrounds. The mutations studied are located in a gene designated PsBAS1 (β-amyrin synthase1) which is highly expressed in maturing pea seeds and which encodes a protein previously shown to correspond to an active β-amyrin synthase. The first allele is a nonsense mutation, while the second mutation is located in a splice site and gives rise to a mis-spliced transcript encoding a truncated, non-functional protein. The homozygous mutant seeds accumulated virtually no saponin without affecting seed nutritional or physiological quality. Interestingly, BAS1 appears to control saponin accumulation in all other tissues of the plant examined. These lines represent a first step in the development of pea varieties lacking bitterness off-flavours in their seeds. Our work also shows that TILLING populations in different genetic backgrounds represent valuable genetic resources for both crop improvement and functional genomics.

scholarly journals Assessment of physiological potential of stored pea (Pisum sativum L.) seeds

2013 ◽  
Vol 35 (1) ◽  
pp. 42-50 ◽  
Author(s):  
Fábio Mielezrski ◽  
Julio Marcos-Filho
Keyword(s):  
Electrical Conductivity ◽  
Growth Habit ◽  
Seedling Emergence ◽  
Accelerated Aging ◽  
Seed Storage ◽  
Seed Vigor ◽  
Seedling Length ◽  
Pea Seeds ◽  
Cold Chamber ◽  
Pea Seed

Research on pea seed storage and the identification of efficient seed vigor tests for this species is still insufficient, especially for cultivars that produce wrinkled seeds used for consumption in natura. The objective of this study was to verify the accuracy of tests to assess the physiological potential of pea seed lots stored in different environments. Four seed lots of two cultivars, 'Telefone Alta' (indeterminate growth habit) and 'Itapuã' (determinate growth habit) were stored under different environmental conditions for 8 months: a) laboratory uncontrolled b) dry and cold chamber (10 ºC and 30% RH), c) controlled environment (20 ºC and 70% RH). Seed vigor (accelerated aging, electrical conductivity, seedling length and seedling emergence) was evaluated initially and after four and eight months storage. Results showed that the use of seed lots of high initial physiological potential is fundamental for guaranteeing the desired performance of pea seeds during storage. Wrinkled pea seeds should be stored between harvest and sowing in an environment in which the sum of the relative humidity (%) and temperature (°C) does not exceed 70. Physiological potential of pea seeds should be evaluated by at least two vigor tests; consideration to accelerated aging and electrical conductivity tests is recommended.

Proteomics of developing pea seeds reveals a complex antioxidant network underlying the response to sulfur deficiency and water stress

2021 ◽  
Author(s):  
Charlotte Henriet ◽  
Thierry Balliau ◽  
Delphine Aimé ◽  
Christine Le Signor ◽  
Jonathan Kreplak ◽  
...  
Keyword(s):  
Water Stress ◽  
Animal Feed ◽  
Redox Homeostasis ◽  
Methionine Sulfoxide Reductase ◽  
Cellular Damage ◽  
Human Consumption ◽  
Proteomics Data ◽  
Seed Filling ◽  
Antioxidant Proteins ◽  
Pea Seeds

Abstract Pea is a legume crop producing protein-rich seeds and is increasingly in demand for human consumption and animal feed. The aim of this study was to explore the proteome of developing pea seeds at three key stages covering embryogenesis, the transition to seed-filling, and the beginning of storage-protein synthesis, and to investigate how the proteome was influenced by S deficiency and water stress, applied either separately or combined. Of the 3184 proteins quantified by shotgun proteomics, 2473 accumulated at particular stages, thus providing insights into the proteome dynamics at these stages. Differential analyses in response to the stresses and inference of a protein network using the whole proteomics dataset identified a cluster of antioxidant proteins (including a glutathione S-transferase, a methionine sulfoxide reductase, and a thioredoxin) possibly involved in maintaining redox homeostasis during early seed development and preventing cellular damage under stress conditions. Integration of the proteomics data with previously obtained transcriptomics data at the transition to seed-filling revealed the transcriptional events associated with the accumulation of the stress-regulated antioxidant proteins. This transcriptional defense response involves genes of sulfate homeostasis and assimilation, thus providing candidates for targeted studies aimed at dissecting the signaling cascade linking S metabolism to antioxidant processes in developing seeds.

Action of nitric oxide on the physiological potential and biochemical mechanisms of pea seeds

2021 ◽  
Vol 43 ◽  
Author(s):  
Marcelo Coelho Sekita ◽  
Denise Cunha Fernandes dos Santos Dias ◽  
Daniel Teixeira Pinheiro ◽  
Aparecida Leonir da Silva ◽  
Antônio César Batista Matos ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Seed Germination ◽  
Seed Vigor ◽  
Water Control ◽  
No Donor ◽  
Germination Process ◽  
Physiological Quality ◽  
Pea Seeds ◽  
Germination Vigor ◽  
Pea Seed

Abstract: Nitric oxide (NO) can act in biochemical pathways of the germination process; however, there is little information about how it acts on the performance of pea seeds. The aim of this study was to evaluate the physiological and biochemical effects of NO on pea seed germination and vigor. Pea seeds cv. Itapuã 600 obtained from three seed lots with different levels of physiological quality were sown in a substrate moistened with water (control) or sodium nitroprusside (SNP) solution, a NO donor (50 μM), to assess germination, vigor, activity of antioxidant enzymes, reactive oxygen species, lipid peroxidation, and amylase activity. NO application does not alter pea seed germination, but it increases vigor. It is more effective in seeds with lower physiological potential. In addition, NO leads to reduction in oxidative stress, favors the translocation of reserves to the embryo, and has potential for use in the treatment of pea seeds to increase seed vigor.

scholarly journals Determination of the minimum drop height of the spherical grains in the solution of the treater

2020 ◽  
Vol 175 ◽  
pp. 01019
Author(s):  
Viktor Saitov ◽  
Vyacheslav Farafonov ◽  
Aleksey Saitov ◽  
Tatyana Malykh
Keyword(s):  
Surface Tension ◽  
Hydrodynamic Drag ◽  
Drop Height ◽  
Grain Production ◽  
Linear Dimensions ◽  
Minimum Height ◽  
Pea Seeds ◽  
Spherical Grains ◽  
Pea Seed

One of the main reserves for increasing grain production is the use for sowing high-quality seeds, purified from impurities and pathogens. One of the main ways to protect the seed from various diseases is dressing. The most effective way to protect seeds from disease is wet dressing with the simultaneous release of grain impurities. To develop a device for cleaning and dressing seeds by density using a wet method, an estimate was made of the minimum height of the fall of the grain needed to overcome the surface tension of the liquid. As objects of research, pea seeds were used, having a shape close to a spherical. Therefore, a spherical grains with a density ρz = (1.15-1.45)·103 kg/m3 and a diameter of 2rz = (3.5-10.9)·10-3 m was taken as a model of pea seed. We study the fall of individual spherical grains with minimal (2rzmin = 3.5·10-3 m) and maximum (2rzmax. = 10.9·10-3 m)) linear dimensions that have a density ρz = 1.15; 1.25; 1.35 and 1.45·103 kg/m3. Drop occurs on the surface of the water (ρzh = 1.0·103 kg/m3) and the aqueous solution of the etchant (ρzh = 1.03; 1.06; 1.09; 1.12 and 1.15·103 kg/m3), with Corresponding coefficients σ of surface tension (0.0727; 0.0755; 0.0771; 0.0786; 0.0801, 0.0816 N/m) and hydrodynamic drag coefficients c = 0.4 (0.5 for ρzh = 1.12·103 and 1.15·103 kg/m3). The process of dressing grain is considered at a temperature of 20 °C. It was established that the minimum drop height h to overcome the surface tension of the dressing solution with all spherical grains should be 15.5·10-3 m.

scholarly journals Reduction in the content of antinutritional substances in pea seeds (Pisum sativum L.) by different treatments

2011 ◽  
Vol 50 (No. 11) ◽  
pp. 519-527 ◽  
Author(s):  
R. Dvořák ◽  
A. Pechová ◽  
L. Pavlata ◽  
J. Filípek ◽  
J. Dostálová ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Seed Treatment ◽  
Production Traits ◽  
Pisum Sativum L ◽  
Heat Treated ◽  
Pea Seeds ◽  
Reactor Temperature ◽  
Pre Treatment ◽  
Pea Seed ◽  
Representative Samples

The goal of the trial was to reduce the content of antinutritional substances in pea (Pisum sativum L.) seeds in order to enhance its use in livestock nutrition. A variety of field pea (Pisum sativum L.) with a high content of antinutritional substances and favourable production traits (Gotik) was chosen. Native and heat-treated pea seeds were used to collect representative samples (n = 6) for analytical purposes. The technology (V-0 technology, Czech patent No. 285745) was further modified by adjusting the reactor temperature, the duration of exposure to that temperature, and the duration of ageing of the material treated in this way (V-I and V-II technologies). The methodology of treatment is based on exposing pea seeds to vapour, organic acids and selected oxides.The monitored parameters included antinutritional substances. As far as the antinutritional substances were concerned, the content of trypsin inhibitors in native pea seeds (P) was around 15.4 ± 0.5 TIU. After treatment with technologies V-0, V-I, and V-II its activity dropped by 83.8, 80.5 and 83.8%, respectively. The pre-treatment titre of lectins (P) was 717 ± 376. It dropped by 70.3, 35.7 and 73.2% after treatment with technologies V-0, V-I and V-II, respectively. The content of tannins measured by the amount of gallic acid in native pea seeds was 49.1 ± 2.7 mg per kg. It dropped by 41.4, 32.0 and 46.2% after the application of the above-mentioned technologies. The content of indigestible oligosaccharides causing flatulence was less affected by the treatments. The pre-treatment content of raffinose was 9.5 ± 0.5 g/kg. The drop associated with the treatment was 9.5, 6.3 and 10.5%, respectively. The pre-treatment content of stachyose was 21.4 ± 0.8 g/kg and after treatment with technologies V-0 and V-II it dropped by 7.0% and by 16.4%, respectively. The application of technology V-I did not result in a drop in the content of stachyose. The content of verbascose in native pea seeds was 16.1 g/kgand the treatment with technologies V-0; V-I and V-II resulted in a drop by 7.5, 5.6 and 20.5%, respectively. As for the detected phenolic acids, with the exception of caffeic acid, not a drop, but an increase in their content was recorded. Isoflavone oestrogens such as daidzein and genistein also recorded a small increase in their content. The results of the trial lead us to conclude that the above-described methods of pea seed treatment, especially the V-II variant, proved to be useful and can be recommended for practical use.  

scholarly journals Protein-rich mixtures for human consumption based on fish flour, sunflower presscake meal, dried skim milk and wheat flour

1968 ◽  
Vol 22 (2) ◽  
pp. 255-259 ◽  
Author(s):  
Digna Ballester ◽  
ITA Barja ◽  
E. Yáñez ◽  
G. Donoso
Keyword(s):  
Wheat Flour ◽  
Skim Milk ◽  
Human Consumption ◽  
Protein Utilization ◽  
Whole Wheat ◽  
Triticum Sativum ◽  
Protein Rich ◽  
Net Protein ◽  
Rich Mixtures

1. The quality of the protein in five high-protein mixtures intended for human consumption and made from materials that are available in Chile is reported.2. The ingredients were fish flour, bread, wheat (Triticum sativum Lam.) flour, roasted whole wheat flour, a wheat flour made from a variety of durum wheat (T. durum Desf.), skim milk and sunflower presscake, mixed in different proportions.3. The net protein utilization when fed to rats in diets at the 10% level of protein calories gave values in the range 66–76, which compare well with that (67), found for Incaparina, an all-vegetable mixture produced by the INCAP Group and used in Colombia, and are higher than the values (55 and 56) obtained for Peruvitas, which are mixtures made up basically from cottonseed and quinoa reinforced with dried skim milk.4. The protein values of the mixtures, expressed as net dietary protein calories %, were calculated from their biologically determined net protein utilization (operative), and gave values that ranged from 10·5 to 12·8, which are higher than the recommended values in diets for infants and toddlers.

PROTEIN LEVELS IN DEVELOPING AND MATURE PEA SEEDS

1975 ◽  
Vol 55 (1) ◽  
pp. 185-190 ◽  
Author(s):  
S. PANDEY ◽  
E. T. GRITTON
Keyword(s):  
Correlation Coefficient ◽  
Protein Concentration ◽  
Dry Weight ◽  
Protein Determination ◽  
Protein Levels ◽  
Dye Binding ◽  
Percent Protein ◽  
Kjeldahl Method ◽  
Pea Seeds ◽  
Pea Seed

Nine cultivars of peas (Pisum sativum L.) were grown in 1971 and 1972 to study the changes in percent crude protein levels during maturation. Percent protein was found to vary with years, cultivars, and stages of maturity. The year × cultivar, year × maturity, and cultivar × maturity interactions were also important. On a dry weight basis, pea protein concentration as determined by the Kjeldahl method showed a decrease with increasing pea seed maturity through the canning stage. The correlation coefficient between the Kjeldahl and Udy dye-binding methods of protein determination was 0.86 at the mature seed stage, and negligible at the canning stage. There was a highly significant correlation (r = 0.91) between protein concentration at the canning and mature stages of seeds (Kjeldahl method). The correlation coefficient between protein values obtained by the dye-binding method of Ashworth et al. and the Kjeldahl method was lower than between the Kjeldahl and Udy methods.

scholarly journals Erratum: A PQL (protein quantity loci) analysis of mature pea seed proteins identifies loci determining seed protein composition

PROTEOMICS ◽  
2011 ◽  
Vol 11 (19) ◽  
pp. 3942-3942 ◽  
Author(s):  
Michael Bourgeois ◽  
Françoise Jacquin ◽  
Florence Cassecuelle ◽  
Vincent Savois ◽  
Maya Belghazi ◽  
...  
Keyword(s):  
Seed Protein ◽  
Seed Proteins ◽  
Protein Composition ◽  
Pea Seed

A PQL (protein quantity loci) analysis of mature pea seed proteins identifies loci determining seed protein composition

PROTEOMICS ◽  
2011 ◽  
Vol 11 (9) ◽  
pp. 1581-1594 ◽  
Author(s):  
Michael Bourgeois ◽  
Françoise Jacquin ◽  
Florence Cassecuelle ◽  
Vincent Savois ◽  
Maya Belghazi ◽  
...  
Keyword(s):  
Seed Protein ◽  
Seed Proteins ◽  
Protein Composition ◽  
Pea Seed
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