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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.