Agronomical factors influencing the legumin/ vicilin ratio in pea (Pisum sativum L.) seeds
Mertens, Cécile ; ; et al
in Journal of the Science of Food and Agriculture (2012)
BACKGROUND: Many research studies have investigated the impact of agronomical factors on the protein content of pea (Pisum sativum). This study aimed to establish if a correlation exists between protein ... [more ▼]
BACKGROUND: Many research studies have investigated the impact of agronomical factors on the protein content of pea (Pisum sativum). This study aimed to establish if a correlation exists between protein content and legumin/vicilin (L/V) ratio in pea seeds and to identify agronomical factors that have an impact on this ratio. RESULTS: The L/V ratio was positively correlated with protein content (r = 0.58, P ≤ 0.01), but no linear regression was applicable (adjusted R² = 0.31). Both variety and cultivation year had a highly significant effect on the ratio (P < 0.001). The interaction between these two factors was also highly significant (P < 0.001), some varieties being less sensitive to climatic conditions than others. Cultivation location had a highly significant effect (P < 0.01). There was no interaction between variety and location. Seeding density had a highly significant effect on the ratio (P < 0.01),with a saturation effect above 60 seeds/m². CONCLUSION: Further studies should establish if a linear regression model can be applied to pea varieties independently. Varieties with a stable L/V ratio can prove to be useful in the food industry. Other agronomical factors (soil type and seeding density) should be considered for the production of pea seeds with a specific L/V ratio. [less ▲]Detailed reference viewed: 76 (13 ULg)
Selective thermal denaturation of Pisum sativum L. proteins using salt.
; ; Blecker, Christophe
Poster (2007, October 11)Detailed reference viewed: 15 (1 ULg)
Verlinchtingen inzake de hygiëne in gemeenschapskeukens : een stand van zaken.
; ; et al
Article for general public (2006)Detailed reference viewed: 13 (0 ULg)
Etat des lieux des obligations en matière de cuisine collective.
; ; et al
Article for general public (2006)Detailed reference viewed: 25 (2 ULg)