Quantitative and qualitative variability of pea ( Pisum sativum  L.) protein composition | Zendy

Gueguen J. | Zendy; Barbot J. | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

Quantitative and qualitative variability of pea ( Pisum sativum L.) protein composition

Author(s) -

Gueguen J.,

Barbot J.

Publication year - 1988

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740420304

Subject(s) - legumin , vicilin , sativum , globulin , pea protein , pisum , cultivar , botany , composition (language) , biology , food science , storage protein , biochemistry , linguistics , philosophy , immunology , gene

Smooth and wrinkled pea cultivars were studied to evaluate the protein content of the seeds, the proportion of albumins to globulins and the variability of the vicilin/legumin ratio. Principal components analysis showed a strong negative correlation between albumin and globulin contents. Stepwise discriminant analysis demonstrated that two variables, protein content and vicilin/legumin ratio, divided the samples into smooth and wrinkled cultivars with a percentage of success of 95%. In addition, the vicilin/legumin ratio tended to increase, the lower the protein content is.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research