TY - JOUR
T1 - Variation in pea (Pisum sativum L.) seed quality traits defined by physicochemical functional properties
AU - Santos, Carla S.
AU - Carbas, Bruna
AU - Castanho, Ana
AU - Vasconcelos, Marta W.
AU - Patto, Maria Carlota Vaz
AU - Domoney, Claire
AU - Brites, Carla
N1 - Funding Information:
Funding: This research was funded by the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement no. FP7-613551, LEGATO project; by Biotechnology and Biological Sciences Research Council (BBSRC) (BB/J004561/1, BB/P012523/1, BBS/E/J/000PR9799) and the John Innes Foundation, The Department for Environment, Food and Rural Affairs (Defra) (CH0103, CH0111, Pulse Crop Genetic Improvement Network), a BBSRC/Defra LINK project (BBSRC: BB/H009787/1; Defra: LK09126; AHDB: FV 351); and by Portuguese National Funds from Fundação para a Ciência e Tecnologia (FCT) through IF/01337/2014 FCT Investigator contract (MCVP) and research unit GREEN-IT (UID/Multi/04551/2019). The APC was funded by the FCT project PTDC/AGRPRO/3972/2014. The authors would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019 and the European Union’s Horizon 2020 research and innovation programme under grant agreement no. 727973, TRUE project.
Funding Information:
This research was funded by the European Union?s Seventh Framework Programme for research, technological development and demonstration under grant agreement no. FP7-613551, LEGATO project; by Biotechnology and Biological Sciences Research Council (BBSRC) (BB/J004561/1, BB/P012523/1, BBS/E/J/000PR9799) and the John Innes Foundation, The Department for Environment, Food and Rural Affairs (Defra) (CH0103, CH0111, Pulse Crop Genetic Improvement Network), a BBSRC/Defra LINK project (BBSRC: BB/H009787/1; Defra: LK09126; AHDB: FV 351); and by Portuguese National Funds from Funda??o para a Ci?ncia e Tecnologia (FCT) through IF/01337/2014 FCT Investigator contract (MCVP) and research unit GREEN-IT (UID/Multi/04551/2019). The APC was funded by the FCT project PTDC/AGRPRO/3972/2014. The authors would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019 and the European Union?s Horizon 2020 research and innovation programme under grant agreement no. 727973, TRUE project. The authors are grateful to Diego Rubiales?s team (IAS-CSIC, C?rdoba, Spain) for providing and multiplying seeds from the different pea accessions analysed; to Carol Moreau and Nikolai Kovzel, JIC, for carrying out the genotyping assays; and to Carmen Santos (ITQB NOVA) for leaf DNA extractions.
Publisher Copyright:
© 2019 by the authors
PY - 2019
Y1 - 2019
N2 - Pea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present study, a collection of 105 pea accessions was analysed for physicochemical properties, pasting viscosity, and basic composition parameters. While pasting viscosities were negatively correlated to hydration capacity, cooking time, and basic composition, a positive correlation was found between the hydration capacity and the basic composition parameters. Basic composition (protein, fibre, fat, and resistant starch) parameters were further evaluated regarding seed trait morphology, namely, seed shape, colour, and surface. Allelic characterisation at the r and rb genetic loci was performed in a subgroup of 32 accessions (3 phenotyped as smooth and 29 as rough seeded), revealing that none of the initially classified rough-seeded accessions were rb mutants, 19 were r mutants, and 13 were neither r nor rb. Despite their initial phenotypic classification, the 13 accessions genetically classified as smooth behaved differently (p < 0.05) to the 19 r mutants in terms of physicochemical properties, pasting viscosity, and basic composition parameters. Using multivariate analysis of the most discriminatory parameters for the food-related traits studied, the best-performing accessions at functional and nutritional levels were identified for future plant breeding to improve field pea production and consumption.
AB - Pea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present study, a collection of 105 pea accessions was analysed for physicochemical properties, pasting viscosity, and basic composition parameters. While pasting viscosities were negatively correlated to hydration capacity, cooking time, and basic composition, a positive correlation was found between the hydration capacity and the basic composition parameters. Basic composition (protein, fibre, fat, and resistant starch) parameters were further evaluated regarding seed trait morphology, namely, seed shape, colour, and surface. Allelic characterisation at the r and rb genetic loci was performed in a subgroup of 32 accessions (3 phenotyped as smooth and 29 as rough seeded), revealing that none of the initially classified rough-seeded accessions were rb mutants, 19 were r mutants, and 13 were neither r nor rb. Despite their initial phenotypic classification, the 13 accessions genetically classified as smooth behaved differently (p < 0.05) to the 19 r mutants in terms of physicochemical properties, pasting viscosity, and basic composition parameters. Using multivariate analysis of the most discriminatory parameters for the food-related traits studied, the best-performing accessions at functional and nutritional levels were identified for future plant breeding to improve field pea production and consumption.
KW - Cooking quality
KW - Genetic markers
KW - Pea flour
KW - Protein
KW - Pulses
KW - Rapid visco analyser profile
KW - Resistant starch
KW - Seed phenotype
UR - http://www.scopus.com/inward/record.url?scp=85075065443&partnerID=8YFLogxK
U2 - 10.3390/foods8110570
DO - 10.3390/foods8110570
M3 - Article
C2 - 31766191
AN - SCOPUS:85075065443
SN - 2304-8158
VL - 8
JO - Foods
JF - Foods
IS - 11
M1 - 570
ER -