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Variation in pea (Pisum Sativum L.) seed quality traits defined by physicochemical functional properties

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dc.contributor.authorSantos, Carla S.
dc.contributor.authorCarbas, Bruna
dc.contributor.authorCastanho, Ana
dc.contributor.authorVasconcelos, Marta W.
dc.contributor.authorPatto, Maria Carlota Vaz
dc.contributor.authorDomoney, Claire
dc.contributor.authorBrites, Carla
dc.date.accessioned2019-12-02T18:19:29Z
dc.date.available2019-12-02T18:19:29Z
dc.date.issued2019
dc.description.abstractPea 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSantos, C. S., Carbas, B., Castanho, A., Vasconcelos, M. W., Patto, M. C. V., Domoney, C., Brites, C. (2019). Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties. Foods, 8(11), 570pt_PT
dc.identifier.doi10.3390/foods8110570pt_PT
dc.identifier.eid85075065443
dc.identifier.eissn2304-8158
dc.identifier.pmcPMC6915640
dc.identifier.pmid31766191
dc.identifier.urihttp://hdl.handle.net/10400.14/28919
dc.identifier.wos000502298100048
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCooking qualitypt_PT
dc.subjectGenetic markerspt_PT
dc.subjectPea flourpt_PT
dc.subjectProteinpt_PT
dc.subjectPulsespt_PT
dc.subjectRapid visco analyser profilept_PT
dc.subjectResistant starchpt_PT
dc.subjectSeed phenotypept_PT
dc.titleVariation in pea (Pisum Sativum L.) seed quality traits defined by physicochemical functional propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFoodspt_PT
person.familyNameSancho dos Santos
person.familyNameVasconcelos
person.familyNameDomoney
person.familyNameBrites
person.givenNameCarla
person.givenNameMarta
person.givenNameClaire
person.givenNameCarla
person.identifier211408
person.identifier74696
person.identifier0000000068418295
person.identifier.ciencia-idF715-AACD-9820
person.identifier.ciencia-id431F-211B-C74D
person.identifier.orcid0000-0002-6708-5550
person.identifier.orcid0000-0002-5110-7006
person.identifier.orcid0000-0002-0882-064X
person.identifier.orcid0000-0003-1949-172X
person.identifier.ridI-8166-2013
person.identifier.ridC-4792-2009
person.identifier.scopus-author-id14627797100
person.identifier.scopus-author-id57198245690
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication00a4c1fc-814e-400c-8bfd-4680cff6deb1
relation.isAuthorOfPublicationdf60ebb4-3b71-4733-a9e3-bfa4687f5576
relation.isAuthorOfPublication9c83f767-5958-404b-806b-80526c53e372
relation.isAuthorOfPublication3edb788d-b8fa-447a-ae2c-7fd6b4e6df56
relation.isAuthorOfPublication.latestForDiscoverydf60ebb4-3b71-4733-a9e3-bfa4687f5576

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