Effect of genotype and environment on the concentrations of starch and protein in, and the physicochemical properties of starch from, field pea and fababean

• Published in: Journal of the science of food and agriculture Vol. 92; no. 1; pp. 141 - 150
• Main Authors: Hood-Niefer, Shannon D, Warkentin, Thomas D, Chibbar, Ravindra N, Vandenberg, Albert, Tyler, Robert T
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.01.2012; Wiley; John Wiley and Sons, Limited
• Subjects: Amylose - metabolism; Biological and medical sciences; Carbohydrates; Environment; fababean; Food industries; Food science; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Genotype; Genotype & phenotype; Legumes; pea; Pisum sativum - chemistry; Pisum sativum - genetics; Pisum sativum - metabolism; Plant Proteins - genetics; Plant Proteins - metabolism; Proteins; Starch - chemistry; Starch - metabolism; Starch and starchy product industries; starch functionality; Temperature; Vicia faba - chemistry; Vicia faba - genetics; Vicia faba - metabolism; Viscosity; Fababean; Starch; Field pea; Genotype; Concentration; pea; Protein; Grain legume; Environment; Carbohydrate; starch functionality; Polysaccharide; Physicochemical properties
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.4552

BACKGROUND: The effects of genotype and environment and their interaction on the concentrations of starch and protein in, and the amylose content and thermal and pasting properties of starch from, pea and fababean are not well known. RESULTS: Differences due to genotype were observed in the concentrations of starch and protein in pea and fababean, in the onset temperature (To) and peak temperature (Tp) of gelatinization of fababean starch, and in the pasting, trough, cooling and final viscosities of pea starch and fababean starch. Significant two‐way interactions (location × genotype) were observed for the concentration of starch in fababean and the amylose content, To, endothermic enthalpy of gelatinization (ΔH) and trough viscosity of fababean starch. Significant three‐way interactions (location × year × genotype) were observed for the concentration of starch in pea and the pasting, trough, cooling and final viscosities of pea starch. CONCLUSION: Differences observed in the concentrations of starch and protein in pea and fababean were sufficient to be of practical significance to end‐users, but the relatively small differences in amylose content and physicochemical properties of starch from pea and fababean were not. Copyright © 2011 Society of Chemical Industry