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Título

Assessment of protein fraction of three varieties of Pisum sativum L. Effect of germination

AutorMartínez Villaluenga, Cristina ; Gulewicz, Piotr; Frías, Juana ; Gulewicz, Krzysztof; Vidal-Valverde, Concepción
Palabras clavePisum sativum
Peas
Germination
Albumins
Globulins
Glutelins
Prolamines
Amino acids
Essential amino acid index (EAAI)
Fecha de publicaciónabr-2008
EditorSpringer
CitaciónEuropean Food Research and Technology 226(8): 1465–1478 (2008)
ResumenProtein composition, nitrogen and amino acid content of Osborne fractions in different cultivars of Pisum sativum L. (cv. ucero, cv. ramrod and cv. agra) seeds were investigated and the effect of germination on these parameters was also analysed. Albumins comprised the main protein fraction in raw seeds, globulins were constituted mainly by vicilin, with a smaller proportion of the glutelin and prolamine fractions. Regarding the amino acid profile of pea protein fractions, although differences among pea cultivars were found, in general albumin, glutelin and prolamine fractions presented Asp, Glu and Gly as the major non-essential amino acids (NEAA) and Lys as the main essential amino acid (EAA). The globulin fraction, however, presented Asp, Glu, Gly and Arg as the major NEAA and Leu, Phe, Lys, and Thr as the main EAA. In general, the albumin fraction accounted for more sulphur amino acids and Lys, followed by the glutelin + prolamine fraction. Germination caused an increase in the total protein content of P. sativum cv. ucero and P. sativum cv. ramrod. In the albumin fraction a wide number of proteins underwent degradation and convicilin disappeared from the globulin fraction of pea sprouts whilst vicilin and legumin decreased slightly. In general, all the Osborne fractions of pea sprouts presented higher EAA contents than raw seeds. The estimated essential amino acid indexes of protein fractions for P. sativum cv. ucero (EAAIadult and EAAIegg) improved with the germination process whilst for P. ativum cv. ramrod and P. sativum cv. agra depended on the Osborne fraction.
Versión del editorhttp://dx.doi.org/10.1007/s00217-007-0678-9
URIhttp://hdl.handle.net/10261/36291
DOI10.1007/s00217-007-0678-9
ISSN1438-2377
E-ISSN1438-2385
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