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CC BY V4.0, Open Access
Thesis
GLOBULIN AND AMINO ACID COMPOSITION OF PEA (Pisum sativum) CULTIVARS FROM THE INLAND NORTHWEST UNITED STATES AND THE IMPACT OF ISOELECTRIC PROTEIN EXTRACTION
Washington State University
Master of Science (MS), Washington State University
01/2022
DOI:
https://doi.org/10.7273/000004494
Handle:
https://hdl.handle.net/2376/123105
Abstract
Globulin proteins, specifically vicilin and legumin, have been used to predict functionality of pea flour and pea protein isolates (PPI). Emulsion and foaming properties as well as water holding capacity, water solubility and absorption, and gelling behavior have all been shown to have correlations with quantities of vicilin and legumin present in various pulses. Amino acids contribute both to the functionality and the nutritional content of pea ingredients. In this study, agronomic traits such as pea color, shape, and bulk density were assessed for correlations with globulin and amino acid content. Globulin content had no significant correlations with agronomic traits. Essential amino acid content was significantly higher in green pea seeds than yellow. Fifteen cultivars of pea were assessed for globulin and amino acid content before and after isoelectric protein extraction (pH 8.5 and 4.3). Globulin and amino acids were significantly different by cultivar and between pea flour and PPI. Variation of globulin content within a cultivar increased after protein extraction. Cultivars that were grouped together in essential amino acid content in the flour were also similar in amino acid content in the PPI. Proximate protein content in the flour was negatively correlated with the protein extraction efficiency indicating higher ratios of water to sample or a higher extraction pH should be used to extract more protein. Vicilin content was lost during protein extraction. A new method with a precipitation pH closer to the isoelectric point of vicilin could be tested to try to maintain vicilin levels from the pea flour in the PPI.
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Details
- Title
- GLOBULIN AND AMINO ACID COMPOSITION OF PEA (Pisum sativum) CULTIVARS FROM THE INLAND NORTHWEST UNITED STATES AND THE IMPACT OF ISOELECTRIC PROTEIN EXTRACTION
- Creators
- Halle Choi
- Contributors
- Girish Ganjyal (Advisor)Brennan Smith (Committee Member)Minto Michael (Committee Member)Ryan Kowalski (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University
- Number of pages
- 97
- Identifiers
- 99900882236701842
- Language
- English
- Resource Type
- Thesis