Cultivar selection and processing methods are crucial tools for tailoring the physico-chemical properties and functionality of pea (<i>Pisum sativum</i> L.) protein ingredients.

ABSTRACT: Ten cultivars of pea (Akooma, Astronaute, Bagoo, Greenway, Ingrid, Kaplan, Karacter, Manager, Orchestra, and Skol) were grown to advance the understanding of the functional diversity, sensory quality, and applicability of pea proteins. The pea seeds were processed into two protein-rich ingredients: concentrates (mean protein content of 48.3 %) by dry-fractionation and isolates by wet extraction (mean protein content of 80 %). The isolates were characterized by denatured protein particles and high natural pH (6.7-8.2) compared to the concentrates containing native protein and lower natural pH (5.4-5.9), including other constituents such as saponins and fibers. The differences in compositional characteristics did not affect physico-chemical characteristics, but greatly impacted ingredients'

SUBMITTER: Foley JD 

PROVIDER: S-EPMC12553074 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature