Green Pea Research Articles

Nano Delivery Chitosan-Protein/Hydrolysate of Green Peas Bromelain (PHGPB) Synthesized by Colloidal-Spray Drying Method.

Patients with chronic kidney disease (CKD) suffer persistent decreased kidney function. Previous study of protein hydrolysate of green pea (Pisum sativum) bromelain (PHGPB) has shown promising results as an antifibrotic in glucose-induced renal mesangial culture cells, by decreasing their TGF-β levels. To be effective, protein derived from PHGPB must provide adequate protein intake and reach the target organs. This paper presents a drug delivery system for the formulation of PHGPB using chitosan as polymeric nanoparticles. A PHGPB nano delivery system was synthesized by precipitation with fixed chitosan 0.1 wt.%, followed by a spray drying process at different aerosol flow rates of 1, 3, and 5 L/min. FTIR results showed that the PHGPB was entrapped in the chitosan polymer particles. Homogeneous size and spherical morphology of NDs were obtained for the chitosan-PHGPB with a flow rate of 1 L/min. Our in vivo study showed that the highest entrapment efficiency, solubility, and sustained release were achieved by the delivery system method at 1 L/min. It was concluded that the chitosan-PHGPB delivery system developed in this study improves pharmacokinetics compared to pure PHGPB.

The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables-Methods and Results: A Critical Review.

This study presents various research methods and results analysis of the total antioxidant status (TAS), polyphenols content (PC) and vitamin C content in selected plant materials (vegetables) subjected to various technological processes, including sous-vide. The analysis included 22 vegetables (cauliflower white rose, romanesco type cauliflower, broccoli, grelo, col cabdell cv. pastoret, col lllombarda cv. pastoret, brussels sprouts, kale cv. crispa-leaves, kale cv. crispa-stem, toscana black cabbage, artichokes, green beans, asparagus, pumpkin, green peas, carrot, root parsley, brown teff, white teff, white cardoon stalks, red cardoon stalks and spinach) from 18 research papers published in 2017 to 2022. The results after processing by various methods such as conventional, steaming and sous-vide cooking were compared to the raw vegetable results. The antioxidant status was mainly determined by the radical DPPH, ABTS and FRAP methods, the polyphenol content by the Folin-Ciocalteu reagent and the vitamin C content using dichlorophenolindophenol and liquid chromatography methods. The study results were very diverse, but in most studies, the cooking techniques contributed to reducing TAS, PC and vitamin C content, with the sous-vide process being most beneficial. However, future studies should focus on vegetables for which discrepancies in the results were noted depending on the author, as well as lack of clarity regarding the analytical methods used, e.g., cauliflower white rose or broccoli.

The H i Gas Fraction Scaling Relation of the Green Pea Galaxies

Green Pea galaxies are compact galaxies with high star formation rates. However, limited samples of Green Pea galaxies have H i 21 cm measurements. Whether the H i gas fraction (f H I ≡ M H I/M ⋆) of Green Pea galaxies follows the existing scaling relations between the f H I and NUV-r color or linear combinations of color and other physical quantities needs checking. Using archival data of H i 21 cm observations, we investigate the scaling relation of the NUV-r color with the M H I/M ⋆ of 38 Green Pea galaxies, including 17 detections and 21 non-detections. The H i to stellar mass ratios (f H I) of Green Pea galaxies deviate from the polynomial form, where a higher H i gas fraction is predicted given the current NUV-r color, even with the emission lines removed. The blue sources (NUV-r < 1) from the comparison sample (ALFALFA-SDSS) follow a similar trend. The H i gas fraction scaling relations with linear combination forms of +5.9 and , better predict the H i gas fraction of the Green Pea galaxies. In order to obtain accurate linear combined forms, higher-resolution photometry from space-based telescopes is needed.

Development of a 3D Printed New Metering Mechanism for a Multi-Crop Seed Broadcasting System Using an Autonomous Small-Scale Vehicle

Developing countries in Asia widely use manual seed broadcasting methods due to a lack of appropriate seeding machinery. The agricultural sector is currently facing labor shortages and high labor costs, especially seasonal labor shortages for broadcasting and transplanting operations. However, the primary constraint in adopting existing broadcasting seeders for small-scale farmers in developing countries is the high initial purchase costs. Therefore, developing locally commercial accessible technology for small-scale farmers is an urgent requirement. In this regard, attempt was taken to develop a new low-cost 3D printed seeder that can be used for multi-crop seed broadcasting operations when integrated with an autonomous terrain vehicle. A new seed metering mechanism was proposed for seed broadcasting that can be controlled electronically from the autonomous terrain vehicle. Positional sensors based on the real time kinematics—global navigation satellite system (RTK-GNSS) were used to record positional information. The best observation was noted at a vehicle operational speed of 0.351 ms−1 and had a coefficient of variation (CV) referring to the distribution uniformity of seeds of 19% for green peas, 22% for cowpeas, and 25% for chickpeas. The developed seeder could spread multi-crop seeds and adjust the seed rates electronically at the different ranges of rotational speeds. Therefore, the use of 3D printed fabricated prototype seed broadcasting units with small-scale autonomous vehicles can be implemented to help in labor supplements and perform the broadcasting of different seeds.

A global perspective on a new paradigm shift in bio-based meat alternatives for healthy diet

A meat analogue is a casserole in which the primary ingredient is something other than meat. It goes by various other names, such as meat substitute, fake meat, alternative meat, and imitation meat. Consumers growing interest in improving their diets and the future of the planet have contributed to the move towards meat substitutes. This change is due to the growing popularity of low-fat and low-calorie diets, the rise of flexitarians, the spread of animal diseases, the loss of natural resources, and the need to cut down on carbon emissions, which lead to greenhouse effects. Plant-based meat, cultured meat, algal protein-based meat, and insect-based meat substitutes are available on the market with qualities like appearance and flavor similar to those of traditional meat. Novel ingredients like mycoprotein and soybean leg haemoglobin are mixed in with the more traditional soy proteins, cereals, green peas, etc. Plant-based meat is currently more popular in the West, but the growing interest in this product in Asian markets indicates the industry in this region will expand rapidly in the near future. Future growth in the food sector can be anticipated from technologies like lab-grown meat and its equivalents that do not require livestock breeding. Insect-based products also hold great potential as a new source of protein for human consumption. However, product safety and quality should be considered along with other factors such as marketability and affordability.

Cover Image, Volume 17, Issue 2

Journal of Plant RegistrationsVolume 17, Issue 2 COVER IMAGEFree Access Cover Image, Volume 17, Issue 2 First published: 10 May 2023 https://doi.org/10.1002/plr2.20244AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Graphical Abstract On the cover: ND Victory' green field pea at the flowering stage. See N. Bandillo et al., “Registration of ‘ND Victory’ green field pea,” https://doi.org/10.1002/plr2.20266. Photo by Hannah Worral. Volume17, Issue2May 2023 RelatedInformation

Synergism of a Novel Bio-Based Surfactant Derived from Pisum sativum and Formation Brine for Chemical Enhanced Oil Recovery in Carbonate Oil Reservoirs

The Pisum sativum (PS), known as the green pea, was used in this investigation to produce a novel green surfactant. The performance of the PS green surfactant was also evaluated using various tests, including contact angle, IFT, emulsion, zeta potential, and oil recovery factor measurement in the presence of formation brine (FB) with a total dissolved solid (TDS) of 150,000 ppm. The characterization study using various tests revealed that the PS green surfactant was nonionic. The critical micelle concentration (CMC) measurement results indicated that the PS green surfactant’s CMC value is 1500 ppm. The IFT and contact angle measurements showed that the green surfactant significantly lowered the IFT and contact angles. The lowest IFT value of 3.71 mN/m and the contact angle of 57.37° were achieved at the FB concentration of 12,500 ppm (optimum salinity). The results of the emulsion tests showed that Winsor type III emulsions were achieved using PS green surfactant and crude oil. The core flooding experiments revealed that the tertiary recovery using a solution of 1500 ppm of PS green surfactant and 12,500 ppm of FB resulted in a maximum oil recovery factor of 83.55%.

Integral Field Spectroscopy of the cometary starburst galaxy NGC 4861

ABSTRACT Using the PMAS Integral Field Unit on the Calar Alto 3.5 m telescope, we observed the southern component (Markarian 59) of the ‘cometary’ starburst galaxy NGC 4861. Mrk 59 is centred on a giant nebula and concentration of stars 1 kpc in diameter. Strong $\rm H\,\alpha$ emission points to a star-formation rate (SFR) at least 0.47 $\rm M_{\odot }\, yr^{-1}$. Mrk 59 has a very high [O iii] $\rm \lambda 5007/H\,\beta$ ratio, reaching 7.35 in the central nebula, with a second peak at a star-forming hotspot further north. Fast outflows are not detected but nebular motion and galaxy rotation produce relative velocities up to 40 km $\rm s^{-1}$. Spectral analysis of different regions with ‘Fitting Analysis using Differential evolution Optimization’ (FADO) finds that the stars in the central and ‘spur’ nebulae are very young, $\rm \le 125~Myr$ with a large $\rm \lt 10~Myr$ contribution. Older stars ($\rm \sim 1~Gyr$) make up the northern disk component, while the other regions show mixtures of 1 Gyr age with very young stars. This and the high specific SFR $\rm \sim 3.5~Gyr^{-1}$ imply a bimodal star formation history, with Mrk 59 formed in ongoing starbursts fuelled by a huge gas inflow, turning the galaxy into an asymmetric ‘green pea’ or blue compact dwarf. We map the He ii λ4686 emission, and identify a broad component from the central nebula, consistent with the emission of ∼300 Wolf–Rayet stars. About a third of the He ii λ4686 flux is a narrow line emitted from a more extended area covering the central and spur nebulae, and may have a different origin.

Usage of green pea aquafaba modified with ultrasonication in production of whipped cream

The aim of thisstudy was to investigate the effect of ultrasound on the functionality of green pea aquafaba (GPA). Ultrasound (20 kHz probe-UIP1000hdT) was used 50%–200W, 75%–310W, and 100%–430W amplitude for 10, 20 and 30 min. It increased GPA's foaming capacity (FC) from 575% to 725% and also foaming stability (FS) except for 100% amplitude for 30 min. Central composite response surface design applied and modified model successfully described for independent variables FC and FS (R2 = 0.991 and R2 = 0.988, respectively). The optimization of the variables (FC and FS) resulted 100% amplitude and 15.46 min. However, a negative effect was observed in the emulsion activity index. No significant change was observed from the electrophoresis profiles from the control sample to 100% amplitude at10 min. But ultrasound broke up protein structure at 100% amplitude for 15.46, 20 and 30 min. According to the rheological analysis, the consistency coefficient (K) and flow behavior index values (n) of egg white, optimum and control whipped cream samples as 17.8, 8.1 and 4.6 Pa.sn and 0.38, 0.46 and 0.51, respectively. In addition of frequency results of egg white, optimum (US treatment) and control (untreated) whipped cream samples' K′ and n’ values 617, 217 and 184 Pa.sn and 0.11, 0.23 and 0.21, respectively. All of the analysis described the relation with R2 values higher than 0.98.

Registration of ‘ND Victory’ green field pea

Abstract‘ND Victory’ (Reg. no. CV‐31, PI 701908) is the first semi‐leafless, green cotyledon field pea cultivar (Pisum sativum L.) developed by the North Dakota State University Pulse Crops Breeding Program and approved for release by the North Dakota Agricultural Experiment Station. It has white flowers, opaque seed coat, and smooth, round seed. It is semi‐dwarf, with lodging score of 3.3/9 and canopy height of 57 cm. Based on 30 environments (location‐year) of replicated yield trials in North Dakota, seed yield of ND Victory (2847 kg ha−1) was similar to commercial cultivar ‘CDC Striker’ (2819 kg ha−1) but significantly greater than ‘Cruiser’ (2653 kg ha−1) and ‘Aragorn’ (2639 kg ha−1) by 7.3 and 7.9%, respectively. ND Victory was also tested across 14 environments in Montana, where it had an average seed yield of 3264 kg ha−1, which was similar to ‘Hampton’ (3355 kg ha−1) but significantly greater than Aragorn (3110 kg ha−1) by 4.9%. ND Victory matures in approximately 90 days. ND Victory is a high protein cultivar, with protein content of 25.2%, exceeding the premium protein threshold of 24%. ND Victory (20%) is resistant to powdery mildew and performed similarly with resistant check ‘Spider’ (15%) and had significantly lower disease severity than ‘Salamanca’ (97%, susceptible check) and CDC Striker (82%). In irrigated field trials conducted under high Ascochyta blight pressure, ND Victory (5%) had lower disease severity than ‘AC Agassiz’ (10%) and CDC Striker (14%). ND Victory and CDC Striker exhibited similar response but significantly lower severity than AC Agassiz to Fusarium root rot inoculated with multiple Fusarium species pathogenic to pea.

Effect of infrared heating on the functional properties of yellow pea and green lentil flours

AbstractBackground and ObjectivesValue‐added utilization of pulse flours faces challenges related to their functionality in many food applications. The present research assessed the use of infrared heating (120°C vs. 140°C) tempered (20% vs. 30% moisture) green lentil and yellow pea seeds as a means of tailoring their functional properties.FindingsSome flour functionalities were mildly affected by processing and, in most cases, were correlated with protein surface hydrophobicity and damaged starch content. Solubility at pH 5 was relatively unchanged in response to processing, while the values were slightly lowered at pH 7. The water (WHC) and oil holding capacities (OHC) improved, although OHC tended to decline as heating temperatures increased. Both pulses had poor foaming capacities but high foaming stabilities that remained constant after processing. The highest emulsion activity (EA) for pea was with the 120°C and 30% moisture treatment whereas for lentil it was with 120°C and 20% moisture; the emulsion capacity declined after all treatments.ConclusionsSelect conditions of infrared heating coupled with tempering of pulse seeds before milling can modestly improve the flour's EA, WHC, or OHC.Significance and NoveltyYellow pea and green lentil flours from infrared pretreated seeds can now be more easily formulated into applications based on their functional properties.

Physicochemical and Sensory Properties of Bahulu and Chocolate Mousse Developed from Canned Pulse and Vegetable Liquids

Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alternative functional ingredient to address the egg shortage is essential. Liquids discarded from commercially plant-based canned foods have the potential to replace eggs in food products as an alternative foaming agent. Therefore, this study aims to investigate the physicochemical and sensory properties of bahulu and chocolate mousse using canned liquids of green peas (pulses N and P), lentils (pulse R), chickpeas (pulse X), button mushrooms (vegetable A), and straw mushrooms (Vegetable D). Canned liquids were incorporated into bahulu and mousse formulations to replace egg whites. The developed bahulu and mousse were baked for 25 min at 180 °C and chilled for 3 hours at 4 °C, respectively. The texture profile of bahulu and the viscosity properties of the chocolate mousse were determined in this study. Furthermore, the research examines the proximate analysis and sensory acceptance of both products. According to the findings, bahulu A, produced from canned vegetable liquids, had the lowest hardness, springiness, and chewiness (p &lt; 0.05) levels. In contrast, canned pulse liquid, which was used in bahulu N, produced comparable hardness, fracturability, adhesiveness, springiness, cohesiveness, and chewiness with the control sample (p &gt; 0.05). Moreover, the viscosity values of mousses A (2238.33 ± 2.89 cP) and D (2778.33 ± 2.89 cP) were lower than the control mousse (8005.00 ± 0.00 cP) (p &lt; 0.05). Bahulu and mousse contain 6.58–6.83% and 1.52–1.90% of protein, respectively. The protein content of canned pulse liquid products was higher than that of canned vegetable liquids (p &lt; 0.05). The lowest taste acceptance was observed in samples Bahulu N and P as well as mousses N and P (p &lt; 0.05). This outcome could be due to the saltiness derived from the canned green pea liquid. The appearance, odor, and overall acceptability of the bahulu and mousse were comparable to the control samples and well-accepted by the panelists (p &gt; 0.05). The findings demonstrate that canned pulse liquids (green peas, lentils, and chickpeas) can potentially mimic egg white in the development of bahulu and chocolate mousse.

Resistance in pea (Pisum sativum) genetic resources to the pea aphid,Acyrthosiphon pisum

AbstractThe pea aphid (PA),Acyrthosiphon pisum(Harris) (Hemiptera: Aphididae), can cause significant damage to dry and green peas,Pisum sativumL. (Fabaceae). Identifying pea lines with resistance to PA is important to advance available control measures. This research identified lines and putative genes with resistance to PA in the USDAPisum sativumCollection located in Pullman, WA, USA, consisting of 301 lines collected worldwide. Eight commercial pea cultivars were also evaluated. A cluster analysis based on the mean number of adults, nymphs, and total aphids that developed on lines 10 days after the start of infestation by a single adult aphid per plant identified six clusters. Cluster 2, consisting of 48 lines, had the lowest aphid fecundity of all clusters with 2.1 adults, 7.3 nymphs, and 9.4 total aphids produced on average. ‘Lifter’ was the most resistant line based on low aphid fecundity. Lifter is a white‐flowered green dry pea cultivar that can advance PA resistance in food‐type peas. Genotyping by sequencing based on single‐nucleotide polymorphisms (SNPs) were used in genome‐wide association mapping to locate genes or quantitative trait loci (QTL) linked to PA resistance in which three, nine, and six SNPs were associated with resistance to adult, nymph, and total number of PAs that developed on lines, respectively. Seventeen candidate genes were identified in response to PA resistance. The results can effectively be used in breeding programs to target specific genomic regions with PA resistance and in traditional breeding using resistant lines as parents.

Investigating the effect of temperature and NaCl concentration on corrosion behavior using commercial food cans

In the present work, commercial tin-plate used as storage cans for three different products (salmon fish, green peas, and corn) are used to investigate the corrosion to storage temperature and salt concentration. The corrosion process was electrochemically monitored using the potentiodynamic polarization method and the structure and concentrations of the corrosion products were investigated using X-ray diffraction (XRD). To characterize the resulting sample morphology, emission scanning electron microscopy (FESEM) was used. The results showed that the corrosion resistance of the tin-coating, was important constant and by changing the NaCl concentration and operation temperature, the corrosion resistance was lower. It is believed that the steel substrate dissolution that is underneath the tin coating is the main driving force for the investigated corrosion process. The experimental results show that the operating temperature has a higher impact on the corrosion rate because it promotes a heavy tendency on the rate of diffusion of molecules or ions in a solution. Green peas tin-plates are corroded more than corn, and salmon fish tin-plates when the temperature was increased from 25℃ to 50℃ and showed higher negative corrosion potential and higher corrosion current density in sodium chloride solutions.

Relative role of leaching and chemical degradation in the loss of water-soluble vitamins C and B9 from frozen vegetables cooked in water

Losses of vitamins C and folates due to chemical degradation and leaching were modelled in green peas and Brussels sprouts. Vegetables were treated at four temperatures from 25 to 85 °C. They were directly placed in water (diffusion and thermal degradation) or hermetically sealed bags (only thermal degradation). Chemical degradation was modelled according to a pseudo-first-order and leaching according to Ficks’ second law. While in contact with water, losses of vitamins appeared to be ten times higher for vitamin C and two times for folates. In both vegetables, vitamin C diffused faster than folates, and the chemical degradation was faster in peas than in Brussels sprouts. For both vitamins, increasing of the temperature augmented the degradation speed and, to a lesser extent, the leaching. Chemical degradation of folates plateaued at approximately 53% and 63% of initial contents for pea and Brussels sprouts, respectively. The relative importance of degradation and leaching changed with vegetable size and temperature. In peas, leaching was the faster mechanism and notably predominant at low temperatures, probably due to the smaller size of the vegetable. An accurate understanding of vitamin loss requires simultaneous consideration of the two mechanisms studied here, degradation and leaching, which have different parameters.

Organic production of gilthead sea bream (Sparus aurata) using organic certified green pea protein and seaweed. Effects on growth, feed conversion and final product quality.

The aim of this study was to evaluate the use of novel ingredients such as green pea protein and Ascophyllum nodosum, a brown seaweed for the replacement of fish meal in feeds suitable for organic production. The growth, feed utilization and fillet composition of gilthead seabream were examined under a lab scale trial and based on the results a large-scale field trial was conducted in the facilities of Galaxidi marine farms in order to compare a novel feed with a typical commercial feed suitable for organic production.Final weight, growth rate and somatic indices of the fish fed these alternative ingredients did not show significant differences compared to the control group fed the commercial diet. Muscle protein content was higher in the fish fed the higher inclusion level of green pea protein, whereas lipid content was lower in both experimental diets. Fatty acid composition, in terms of n-3 and n-6 polyusaturated (PUFA), eicosapentanoic (EPA) and docosahexaenoic (DHA) acid content was higher in the muscle of the fish fed the experimental diets. In the case of the liver, the fatty acid profile reflected the feed composition, and the fish fed the diet with an inclusion of 19% green pea protein showed a lower content of protein and a higher content of n-6 PUFA, and monounsaturated fatty acids (MUFA).In view of the results obtained, the ingredients assayed in this study could be used in organic feed formulations as alternatives to fish meal obtained from trimmings since no negative effects were detected neither on fish growth, muscle composition, fish health nor end product quality and nutritional value.

Co-sensitization between legumes is frequently seen, but variable and not always clinically relevant.

Food allergy to peanut and soybean, both legumes, is highly prevalent. The consumption of other legumes and legume protein isolates, some of which may be considered novel foods, is increasing. This may lead to an increase in sensitization and allergy and may pose a risk for legume-allergic (e.g. peanut and soybean) patients due to cross-reactivity. This study investigated the frequency of co-sensitization and co-allergy between legumes and the role of different protein families. Six legume-allergic patient groups were included: peanut (n = 30), soybean (n = 30), lupine (n = 30), green pea (n = 30), lentil (n = 17), bean (n = 9). IgE binding to total extracts, protein fractions (7S/11S globulin, 2S albumin, albumin), and 16 individual proteins from 10 legumes (black lentil, blue lupine, chickpea, faba bean, green lentil, pea, peanut, soybean, white bean, and white lupine) was measured by line blot. Co-sensitization varied from 36.7% to 100%. Mono-sensitization was only found in soybean (16.7%), peanut (10%), and green pea-allergic (3.3%) patients. A high frequency of co-sensitization between the 7S/11S globulin fractions of all 10 legumes and individual 7S and 11S globulins was observed. In peanut and soybean-allergic patients, co-allergies for other legumes were uncommon (≤16,7%), while in green pea, lupine, lentil, and bean-allergic patients co-allergy for peanut (64.7%-77.8%) or soybean (50%-64.7%) was frequently seen. Co-sensitization between legumes was high, but generally not clinically relevant. Co-allergy to other legumes was not often seen in peanut- and soybean allergic patients. The 7S and 11S globulins were likely responsible for the observed co-sensitization.

Evaluation of pea genotype PI180693 partial resistance towards aphanomyces root rot in commercial pea breeding.

The cultivation of vining pea (Pisum sativum) faces a major constraint with root rot diseases, caused by a complex of soil-borne pathogens including the oomycetes Aphanomyces euteiches and Phytophtora pisi. Disease resistant commercial varieties are lacking but the landrace PI180693 is used as a source of partial resistance in ongoing pea breeding programs. In this study, the level of resistance and their interaction with A. euteiches virulence levels of six new back-crossed pea breeding lines, deriving from the cross between the susceptible commercial cultivar Linnea and PI180693, were evaluated for their resistance towards aphanomyces root rot in growth chamber and green house tests. Resistance towards mixed infections by A. euteiches and P. pisi and commercial production traits were evaluated in field trials. In growth chamber trials, pathogen virulence levels had a significant effect on plant resistance, as resistance was more consistent against A. euteiches strains exhibiting high or intermediate virulence compared with lowly virulent strains. In fact, line Z1701-1 showed to be significantly more resistant than both parents when inoculated with a lowly virulent strain. In two separate field trials in 2020, all six breeding lines performed equally well as the resistant parent PI180693 at sites only containing A. euteiches, as there were no differences in disease index. In mixed infections, PI180693 exhibited significantly lower disease index scores than Linnea. However, breeding lines displayed higher disease index scores compared with PI180693, indicating higher susceptibility towards P. pisi. Data on seedling emergence from the same field trials suggested that PI180693 was particularly sensitive towards seed decay/damping off disease caused by P. pisi. Furthermore, the breeding lines performed equally well as Linnea in traits important for green pea production, again emphasizing the commercial potential. In summary, we show that the resistance from PI180693 interacts with virulence levels of the pathogen A. euteiches and is less effective towards root rot caused by P. pisi. Our results show the potential use of combining PI180693 partial resistance against aphanomyces root rot with commercially favorable breeding traits in commercial breeding programs.

Impact of thermal treatments and simulated gastrointestinal digestion on the α-amylase inhibitory activity of different legumes

Legumes are excellent sources of proteins that can be hydrolysed to generate antidiabetic peptides, which inhibit carbohydrate digestive enzymes. The degree of protein hydrolysis depends on the thermal treatment applied and how it impacts protein denaturation and thus accessibility to enzymes. In this study, α-amylase inhibitory activities of cooked (conventional, pressure, and microwave cooking) and digested (simulated gastrointestinal digestion, GID) green pea, chickpea, and navy beans were evaluated, together with the impact of thermal treatments on peptide profiles after GID. All peptides extracts inhibited α-amylase after cooking and GID, and the peptide fraction <3 kDa was responsible for main activity. In green peas and navy beans, microwave cooking showed the highest impact whereas none thermal treatment highlighted in chickpeas. The peptidomics analysis of the fractions <3 kDa identified a total of 205 peptides, 43 of which were found to be potentially bioactive according to in silico analysis. Also quantitative results evidenced differences in the peptide profile between the type of legume and thermal treatment.

Interfacial, and emulsifying properties nexus of green pea protein fractions: Impact of pH and salt

In recent years, pea protein isolate has received great attention due to its high nutritional value and multiple functional properties, among which emulsifying properties are one of the most important. However, the application of pea protein in food emulsions is still limited due to insufficient knowledge. As such, the aim of this study was to investigate the impact of environmental pHs (3, 7, 9) and different NaCl concentrations (20 mM, 100 mM) on the physicochemical and interfacial properties of green pea protein individual fractions (globulin, legumin, vicilin, and albumin) at the oil-water interface, and then to research their relationship with emulsifying properties. Results showed that compared to pH 7, samples treated with pH 9 and NaCl had faster initial adsorption (π0), higher final interfacial pressure (π10800) and rearrangement rate (Kr), and better emulsifying ability, while samples treated with pH 3 had the opposite performance. Moreover, pH 9 emulsions were more stable, while NaCl weakened the emulsion, which was reflected in the first increase and then decrease of the interfacial dilatational viscoelasticity (E) induced by NaCl. Regarding the fraction effect, albumin and legumin subunit had the highest and lowest emulsifying ability, respectively. On the other hand, the emulsifying stability of albumin was most easily reduced by NaCl, as evidenced by the dramatically increased droplet size (from 1.62 to 28.92 and 72.00 μm), coalescence index (from 47.60 to 59.86 and 374.30%), and creaming index (from 3.43 to 8.00 and 12.71%). In all, while there is a limited relationship between the emulsifying properties of proteins and their solubility, surface hydrophobicity, secondary structure, and interfacial dilatational viscoelasticity, the interfacial pressure (π) was found to be positively related to the emulsifying ability, and Kr was associated with both emulsifying ability and stability. The results could provide valuable information on the molecular mechanisms of emulsifying properties of pea protein fractions.