Cabrilo, Slavica

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  • Cabrilo, Slavica (1)
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Author's Bibliography

Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

Barać, Miroljub; Pešić, Mirjana; Stanojević, Slađana; Macej, Ognjen; Ristić, Nikola; Cabrilo, Slavica; Žilić, Slađana

(Mdpi Ag, Basel, 2010)

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Slađana
AU  - Macej, Ognjen
AU  - Ristić, Nikola
AU  - Cabrilo, Slavica
AU  - Žilić, Slađana
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/347
AB  - Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin: legumin concentrations, as well as the ratio of vicilin + convicilin: Legumin concentrations were positively correlated with extractability. Our data suggest that the higher level of vicilin and/or a lower level of legumin have a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the solubility, while no significant correlation was found between emulsion stability (ESI) and solubility, nor between foaming properties and solubility. No association was evident between ESI and EAI. A moderate positive correlation between emulsion stability and foam capacity was observed. Proteins from the investigated genotypes expressed significantly different emulsifying properties and foam capacity at different pH values, whereas low foam stability was detected. It appears that genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins. This fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products.
PB  - Mdpi Ag, Basel
T2  - International Journal of Molecular Sciences
T1  - Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
VL  - 11
IS  - 12
SP  - 4974
EP  - 4991
DO  - 10.3390/ijms11124973
UR  - conv_773
ER  - 
@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Slađana and Macej, Ognjen and Ristić, Nikola and Cabrilo, Slavica and Žilić, Slađana",
year = "2010",
abstract = "Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin: legumin concentrations, as well as the ratio of vicilin + convicilin: Legumin concentrations were positively correlated with extractability. Our data suggest that the higher level of vicilin and/or a lower level of legumin have a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the solubility, while no significant correlation was found between emulsion stability (ESI) and solubility, nor between foaming properties and solubility. No association was evident between ESI and EAI. A moderate positive correlation between emulsion stability and foam capacity was observed. Proteins from the investigated genotypes expressed significantly different emulsifying properties and foam capacity at different pH values, whereas low foam stability was detected. It appears that genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins. This fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products.",
publisher = "Mdpi Ag, Basel",
journal = "International Journal of Molecular Sciences",
title = "Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes",
volume = "11",
number = "12",
pages = "4974-4991",
doi = "10.3390/ijms11124973",
url = "conv_773"
}
Barać, M., Pešić, M., Stanojević, S., Macej, O., Ristić, N., Cabrilo, S.,& Žilić, S.. (2010). Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes. in International Journal of Molecular Sciences
Mdpi Ag, Basel., 11(12), 4974-4991.
https://doi.org/10.3390/ijms11124973
conv_773
Barać M, Pešić M, Stanojević S, Macej O, Ristić N, Cabrilo S, Žilić S. Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes. in International Journal of Molecular Sciences. 2010;11(12):4974-4991.
doi:10.3390/ijms11124973
conv_773 .
Barać, Miroljub, Pešić, Mirjana, Stanojević, Slađana, Macej, Ognjen, Ristić, Nikola, Cabrilo, Slavica, Žilić, Slađana, "Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes" in International Journal of Molecular Sciences, 11, no. 12 (2010):4974-4991,
https://doi.org/10.3390/ijms11124973 .,
conv_773 .
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