Variation in Pea (
cooking quality
genetic markers
pea flour
protein
pulses
rapid visco analyser profile
resistant starch
seed phenotype
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
13 Nov 2019
13 Nov 2019
Historique:
received:
20
09
2019
revised:
05
11
2019
accepted:
11
11
2019
entrez:
27
11
2019
pubmed:
27
11
2019
medline:
27
11
2019
Statut:
epublish
Résumé
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
Identifiants
pubmed: 31766191
pii: foods8110570
doi: 10.3390/foods8110570
pmc: PMC6915640
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Fundação para a Ciência e a Tecnologia
ID : UID/Multi/04551/2019
Organisme : Biotechnology and Biological Sciences Research Council
ID : BB/J004561/1
Pays : United Kingdom
Organisme : Fundação para a Ciência e a Tecnologia
ID : PTDC/AGRPRO/3972/2014
Organisme : Fundação para a Ciência e a Tecnologia
ID : IF/01337/2014
Organisme : Horizon 2020
ID : 727973
Organisme : Fundação para a Ciência e a Tecnologia
ID : UID/Multi/50016/2019
Organisme : Biotechnology and Biological Sciences Research Council
ID : BB/H009787/1
Pays : United Kingdom
Organisme : Department for Environment, Food and Rural Affairs
ID : CH0103
Organisme : Biotechnology and Biological Sciences Research Council
ID : BB/P012523/1
Pays : United Kingdom
Organisme : Agricultural and Horticultural Development Board
ID : FV 351
Organisme : Department for Environment, Food and Rural Affairs
ID : LK09126
Organisme : Seventh Framework Programme
ID : FP7-613551
Organisme : Department for Environment, Food and Rural Affairs
ID : CH0111
Organisme : Biotechnology and Biological Sciences Research Council
ID : BBS/E/J/000PR9799
Pays : United Kingdom
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