Pea proteins: Variation, composition, genetics, and functional properties

Abstract

AbstractBackground and objectivesField pea is a leading crop for plant‐based protein. Expanded market demand may necessitate targeted breeding and a deeper understanding of the level of variation and the factors affecting pea protein content, composition, and functionality.FindingsPea protein content varies from 13% to 38% and is influenced by environmental and genetic factors. Protein‐regulating genes per se directly and genes involved in starch biosynthesis indirectly play key roles in determining pea protein content and composition. Protein content is often negatively correlated with starch content and seed yield. A thorough analysis of the potential variation in the functional properties of pea protein is needed.ConclusionsSince multiple genes and environmental variables influence pea protein, critical designing of a breeding scheme is essential to improve pea for protein isolation. The economics of protein isolation necessitates a high value for the starch‐rich by‐product. Improving protein and starch contents together may be complicated due to a negative association between these two traits. Two strategies to improve pea seed quality may be suggested: improving protein and starch together, or targeting varieties for specific end‐uses. Large‐scale evaluation of the functional properties of protein in broader germplasm and the inclusion of molecular breeding approaches are also relevant.Significance and noveltyThe variation in pea protein content, composition, and functional properties as well as the contributing environmental and genetic factors are discussed in this study. The review also explores the influence of starch biosynthesis genes in pea protein composition and provides a brief overview of protein fractionation methods. Research needs and breeding strategies are suggested for improving pea protein.