Rebalancing the seed proteome following deletion of vicilin-related genes in pea (Pisum sativum L.) DOI Creative Commons
Tracey Rayner, Gerhard Saalbach, Martin Vickers

et al.

Journal of Experimental Botany, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 21, 2024

Abstract Null mutations for genes encoding a major seed storage protein in pea, vicilin, were sought through screening fast-neutron mutant population. Deletion at four or five vicilin loci, where all within each locus deleted, combined to address the question of how removal reduction and potential allergen might impact final concentration per unit mature weight, yield viability. While was not reduced seeds lines, indicative re-balancing proteome, notable differences apparent metabolite, proteomic amino acid profiles seeds, as well some functional properties. Major effects deletions on proteome documented. The genomic regions which deleted defined by whole genome sequencing parental line, JI2822 its quintuple null derivative, providing comprehensive description genic arrangement. An annotated reference has been generated JI2822, will serve very valuable resource research community support further study associated deletion

Language: Английский

Pea Soluble Polysaccharide Interactions with Plant Albumins DOI
Minh Tuan Tran, Akihiro Nakamura, Milena Corredig

et al.

Published: Jan. 1, 2025

Interactions occurring in foods at acidic pH are important for improving the colloidal stability of protein suspensions. This study evaluated binding between pea albumins (PA) and anionic soluble polysaccharides, comparing them to β-lactoglobulin (β-lg) high methoxyl pectin (HMP). High-/low polysaccharides (HM-/LM-PPS) HMP were first analyzed by size exclusion chromatography coupled with multi-angle light scattering determine molar mass distribution. Then, interactions quantified using isothermal titration calorimetry (ITC) 4. In all cases, complex formation was exothermic Gibbs free energy -6.5 -8.8 kcal/mol. Enthalpy found be main driving force complexation LM-PPS, while both entropy enthalpy contributions HM-PPS-protein complexation. β-lg showed a higher affinity compared PA polysaccharides. research highlights potential as functional food ingredient.

Language: Английский

Citations

0
Pea soluble polysaccharide interactions with plant albumins DOI
Minh Tuan Tran, Akihiro Nakamura, Milena Corredig

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 477, P. 143588 - 143588

Published: Feb. 25, 2025

Language: Английский

Citations

0
Century-old genetics mystery of Mendel’s peas finally solved DOI

Amanda Heidt

Nature, Journal Year: 2025, Volume and Issue: unknown

Published: April 23, 2025

Language: Английский

Citations

0
Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges DOI Creative Commons
Grazielle Náthia-Neves, Adane Tilahun Getachew, Ádina L. Santana

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1626 - 1626

Published: May 4, 2025

The aim of this review is to provide a comprehensive overview protein extraction from legume sources, with focus on both conventional and emerging techniques. Particular attention given the impact innovative methods functionality, key factor for food applications. Due their nutritional profile techno-functional properties, legumes are increasingly regarded as promising alternatives animal-based sources in industry. Traditional methods, such alkaline acidic extraction, discussed compared novel approaches including enzymatic ultrasound-assisted (UAE), microwave-assisted (MAE), ohmic heating (OH), subcritical water (SWE), deep eutectic solvents (DES), dry fractionation. potential these technologies improve yield functionality critically assessed, alongside challenges scalability, cost-effectiveness, allergenicity. This also identifies current research gaps highlights opportunities innovation sustainable extraction. Therefore, contributes development more efficient, functional, ingredients production, highlighting role shaping future plant-based foods.

Language: Английский

Citations

0
Enrichment of the nutritional value of pea flour milling fractions through fermentation DOI Creative Commons

Tina Šaula,

Blaž Cigić,

Polona Jamnik

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 476, P. 143303 - 143303

Published: Feb. 13, 2025

In this work, pea flour and two milling fractions obtained by industrial-scale air classification were characterized fermented Lactiplantibacillus plantarum to increase their nutritional value. Scanning electron microscopy chemical analysis revealed major differences in the morphology composition of flours. Protein-rich (43.7 %) fraction exhibits a few-fold higher mineral, spermidine (290 μg/g), but also phytate (20.4 mg/g) content compared starch-rich fraction. Flour type inoculum majorly influenced product. spontaneously flours, biogenic amines accumulated up 6.6 mg/g, which was main drawback besides large variations between batches, as confirmed metagenomic analysis. Higher contents lactic acid, free amino groups formed proteolysis gamma-aminobutyric acid determined inoculated fermentations protein rich fraction, whereas relative bioavailability minerals found reduced 42 %.

Language: Английский

Citations

0
Rebalancing the seed proteome following deletion of vicilin-related genes in pea (Pisum sativum L.) DOI Creative Commons
Tracey Rayner, Gerhard Saalbach, Martin Vickers

et al.

Journal of Experimental Botany, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 21, 2024

Abstract Null mutations for genes encoding a major seed storage protein in pea, vicilin, were sought through screening fast-neutron mutant population. Deletion at four or five vicilin loci, where all within each locus deleted, combined to address the question of how removal reduction and potential allergen might impact final concentration per unit mature weight, yield viability. While was not reduced seeds lines, indicative re-balancing proteome, notable differences apparent metabolite, proteomic amino acid profiles seeds, as well some functional properties. Major effects deletions on proteome documented. The genomic regions which deleted defined by whole genome sequencing parental line, JI2822 its quintuple null derivative, providing comprehensive description genic arrangement. An annotated reference has been generated JI2822, will serve very valuable resource research community support further study associated deletion

Language: Английский

Citations

2