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ARS Home » Pacific West Area » Pullman, Washington » WHGQ » Research » Publications at this Location » Publication #408282
Research Project: Characterization of Quality and Marketability of Western U.S. Wheat Genotypes and Phenotypes

Location: Wheat Health, Genetics, and Quality Research

Title: Characterization of starch-rich fraction obtained from wet protein isolation process in pea (Pisum sativum L.)

Author
item Daba, Sintayehu
item McGee, Rebecca
item Kiszonas, Alecia
item Finnie, Sean

Submitted to: North American Pulse Improvement Association
Publication Type: Abstract Only
Publication Acceptance Date: 10/4/2023
Publication Date: N/A
Citation: N/A

Interpretive Summary: N/A

Technical Abstract: Protein isolation process yields protein and starch fractions. This article mainly focused on characterizing the starch fraction from five yellow pea entries grown at two locations (Pullman and Fairfield) over three seasons (2020-2022) for compositions, pasting properties, and gel firmness. Protein isolation yielded 17% and 60% protein and starch fractions, respectively, with starch purity of 71.5–79.9% for starch fractions. Pea starch exhibited a flat peak and high final viscosities compared to starches from cereals (corn and wheat). It also exhibited strong gel forming property. Pasting temperatures of starch fraction for the five pea entries were 74.9-75.6°C. Viscosity parameters for the 2020 and 2022 seasons were significantly higher than the 2021 season, which is reflected in the differences in weather conditions. The 2021 season saw remarkably low rainfall (April, May, and June) and high temperature (June and July). Multivariate analysis of 344 viscosity measurements during the RVA test clearly separated the 2021 samples from those of 2020 and 2022. In conclusion, weather affected starch properties, possibly because temperature and rainfall might affect starch biosynthesis genes in peas. This hypothesis requires further investigation.