Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin:legumin concentrations, as well as the ratio of vicilin + convicilin: Legumin concentrations were positively correlated with extractability. Our data suggest that the higher level of vicilin and/or a lower level of legumin have a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the solubility, while no significant correlation was found between emulsion stability (ESI) and solubility, nor between foaming properties and solubility. No association was evident between ESI and EAI. A moderate positive correlation between emulsion stability and foam capacity was observed. Proteins from the investigated genotypes expressed significantly different emulsifying properties and foam capacity at different pH values, whereas low foam stability was detected. It appears that genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins. This fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products.

https://www.mdpi.com/1422-0067/11/12/4973/pdf

Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

The United Nations has declared 2016 as the International Year of Pulses. Pulses are narrowly defined as leguminous crops that are harvested as dry seeds. Although some pulse crops are harvested green (e.g., green peas), these are classified as vegetables because the pods are often consumed along with the mature and sometimes immature seeds. Other dried legumes such as soybean and peanut meet the definition of being a leguminous crop that is harvested as dry seeds; however, these crops are grown primarily for oil content and, thus, are not categorized as pulses. There are hundreds of pulse varieties grown worldwide; these include, for example, dry edible beans, chickpeas, cowpeas, and lentils. This review will cover the proximate (e.g., protein, carbohydrates, vitamins, and minerals), and phytonutrient (e.g., polyphenolics and carotenoid) composition of dry edible beans, peas, lentils, and chickpeas. Soybean and peanuts will not be covered in this review. The effects of processing on composition will also...

Composition, Nutritional Value, and Health Benefits of Pulses

Field pea is one of the most important leguminous crops over the world. Pea protein is a relatively new type of plant proteins and has been used as a functional ingredient in global food industry. Pea protein includes four major classes (globulin, albumin, prolamin, and glutelin), in which globulin and albumin are major storage proteins in pea seeds. Globulin is soluble in salt solutions and can be further classified into legumin and vicilin. Albumin is soluble in water and regarded as metabolic and enzymatic proteins with cytosolic functions. Pea protein has a well-balanced amino acid profile with high level of lysine. The composition and structure of pea protein, as well as the processing conditions, significantly affect its physical and chemical properties, such as hydration, rheological characteristics, and surface characteristics. With its availability, low cost, nutritional values and health benefits, pea protein can be used as a novel and effective alternative to substitute for soybean or animal proteins in functional food applications.

Composition, physicochemical properties of pea protein and its application in functional foods

Due to high nutritive quality, good techno-functional properties and low cost, legume protein products are becoming the most appropriate alternative to protein products of animal origin. In food industries, these products are usually used as techno-functional additives which provide specific characteristics of final food products. Legume proteins are commonly used as flour, concentrates, and isolates. The greatest application on industrial scale has soy proteins, and to a lesser extent, in the past 20 years, pea protein isolates. The modest use of pea protein is partly a result of insufficient information relating to their techno-functional properties. This paper is an overview of techno-functional properties of pea proteins and their isolates. Also, the paper deals with the possible use of limited enzymatic hydrolysis as a method for the improvement of their techno-functional properties. [Projekat Ministarstva nauke Republike Srbije, br. TR-31069]

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TECHNO-FUNCTIONAL PROPERTIES OF PEA (Pisum sativum) PROTEIN ISOLATES- A REVIEW

Mineral elements in Bamboo shoots and Potential role in Food Fortification

Genetic variability, correlation and path analysis studies in pea (Pisum sativum L.).

Seeds of 10 varieties of pea procured from Punjab Agricultural University, Ludhiana and Haryana Agricultural University, Hissar, India and grown in research farm at Panjab University, Chandigarh for three successive generations were analyzed for total protein and banding patterns of protein fractions. Significant varietal variations in the mature dry seeds of pea genotypes for total protein (14.95% to 22.44%), albumins (3.30% to 6.35%), globulins (7.97% to 10.53 %), glutelins (1.15% to 3.05 %) and prolamins (0.46% to 1.50 %) were observed for the means of three years. Seed storage protein banding profile was also studied by performing SDS-Polyacrylamide gel electrophoresis. A total of 20-21 bands were observed in all the ten genotypes. Except for some minor differences in the intensity of the bands, major differences were not recorded in the protein profiles.

Analysis of variability in different genotypes of pea (pisum sativum l.) on the basis of protein markers

Bamboo shoot is highly nutritious and contains a plethora of health-promoting bioactive compounds. It is a valuable source of food for Asiatic countries but it contains some antinutrients such as cyanogenic glycosides, glucosinolates, tannins, oxalates and phytates which deter its consumption due to safety issues. The most predominant antinutrient in bamboo shoot is cyanogenic glycosides. It causes increase in blood glucose and lactic acid levels and a decrease in the ATP/ADP ratio indicating the shift from aerobic to anaerobic metabolism. The anti-nutrients such as phytate can cause vitamins and minerals deficiencies. Though anti-nutrients may have deleterious effect when present in high concentration, they may also exert beneficial health effects at low concentrations. In order to eliminate or reduce the level of anti-nutrients to barest minimum, appropriate processing techniques such as soaking, boiling, drying and fermentation can be used. The cyanogen content in bamboo shoots range from 36.32 to more than 1000 mg/kg. Impact of different processing techniques revealed that, fermentation is the best method for reducing the antinutrient content and improving the quality of bamboo shoots as well as increasing the shelf life of the shoots.

Quality improvement of bamboo shoots by removal of antinutrients using different processing techniques: A review

Bamboo is an ordinary plant with extraordinary properties. With its high growth rate and self-renewing ability, bamboo’s sustainability is unparalleled. Bamboo is an important resource for a healthy planet, and its shoots hold manifold nutritional benefits. Based on 18 years of research, Bamboo Shoot: Superfood for Nutrition, Health and Medicine details health-promoting bioactive compounds found in bamboo and offers practical guidance on how this vegetable, bamboo shoot, is used for food fortification. Already a delicacy in many Asian countries, bamboo shoots aid in the prevention of cardiovascular disease, cancer, diabetes, hypertension and obesity. Exploring the tradition and culture of bamboo in Asian countries, this book also provides information on the science behind the nutritional value of bamboo shoots.
Written by individuals with expertise in bamboo shoot nutrition and fully illustrated in colour, this book reveals the antioxidant activity of bamboo shoots and discusses the potential for bamboo to be used as an ingredient in functional foods and nutraceuticals. This highly practical book discusses processing and packaging of shoots for long term storage and using bamboo in the development of novel food products.
Features:

Elucidates the nutrients and phytochemicals in over 30 bamboo species and includes a glossary of scientific names
Highlights the nutraceutical and antioxidant properties of bamboo
Describes novel healthy food products fortified with bamboo shoots and provides food recipes using bamboo
Explains how bamboo can help countries achieve their sustainable development goals, from poverty reduction, food security, improved nutrition and prevention of diseases to climate change mitigation and inclusive green economic development
Aimed at professionals in the nutrition and food processing industry, this book appeals to those with an interest in incorporating bamboo into a healthier lifestyle. 
 
Endorsements                          
This is a unique book interestingly crafted to highlight the important nutritional, health and medicinal aspects of Bamboo, an area that is greatly underexplored. It will bring awareness that bamboo shoots are a low calorie, high fibre nutritious vegetable packed with vitamins and minerals. 
-       Prof. Cherla Sastry, Founding Director General INBAR and Adjunct Professor, University of Toronto, Canada
 
 
This book brings a series of answers to all questions related to bamboo as a superfood [and will] enlighten readers how to transform bamboo shoots using either traditional or modern techniques, how to package them and how to use them as a functional and nutraceutical food. It also provides a series of cooking recipes for healthy eating while we enjoy our food. 
-       Ximena Londono, Founder, A Bamboo and Guadua Paradise, Colombia

Nirmala Chongtham

Papers

Mineral elements in Bamboo shoots and Potential role in Food Fortification

Genetic variability, correlation and path analysis studies in pea (Pisum sativum L.).

Analysis of variability in different genotypes of pea (pisum sativum l.) on the basis of protein markers

Quality improvement of bamboo shoots by removal of antinutrients using different processing techniques: A review

Bamboo Shoot: Superfood for Nutrition, Health and Medicine