Pea: A Sustainable Vegetable Protein Crop

Sustainable Protein Sources

Volumn , Issue , 2016, Pages 145-164

  Tulbek, M C ^a   Lam, R S H ^a   Wang, Y C ^a   Asavajaru, P ^a   Lam, A ^a  

^a AGT Food and Ingredients Inc   (Canada)

Author keywords

Animal protein replacement; Blood glucose; Functional properties; Nutritional properties; Pea; Pea ingredients; Pea proteins; Satiety; Vegetarian protein

Indexed keywords

EID: 85021969844     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-802778-3.00009-3     Document Type: Chapter

References (80)

1. AACC. (2001). Web: http://www.aaccnet.org/initiatives/definitions/documents/dietaryfiber/dfdef.pdf.
2. Alonso R., Orue E., Marzo F. Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds. Food Chemistry 1998, 63:505-512.
3. Alonso R., Rubio L.R., Muzquiz M., Marzo F. The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals. Animal Feed Science and Technology 2001, 94(1):1-13.
4. Azarnia S., Boye J.I., Warkentin T., Malcolmson L. Market class, cultivar, location, and crop year effects on the volatile flavour composition of field pea cultivars. Peas: Cultivation, varieties and nutritional uses 2011, 49-82. Nova Science Publishers Inc, Hauppauge, NY. A.M. Comstock, B.E. Lothrop (Eds.).
5. Azarnia S., Boye J.I., Warkentin T., Malcolmson L. Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions. International Journal of Food Science and Technology 2011, 46:2408-2419.
6. Azarnia S., Boye J.I., Warkentin T., Malcolmson L., Sabik H., Bellido A.S. Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing. Food Chemistry 2011, 124:326-335.
7. Bahnassey Y., Khan K. Fortification of spaghetti with edible legumes. II. Rheological, processing and quality evaluation studies. Cereal Chemistry 1986, 63:216-219.
8. Biederbeck V.O., Zenter R.P., Campbell C.A. Soil microbial populations and activities as influenced by legume green fallow in a semiarid climate. Soil Biology and Biochemistry 2005, 37:1775-1784.
9. Bildstein M., Lohmann M., Hennigs C., Krause A., Hilz H. An enzyme-based extraction process for the purification and enrichment of vegetable proteins to be applied in bakery products. European Food Research and Technology 2008, 228:177-186.
10. Champ M.M. Non-nutrient bioactive substances of pulses. British Journal of Nutrition 2002, 88:307-319.
11. Chen C., Miller P., Muehlbauer F., Neill K., Wichman D., McPhee K. Winter pea and lentil response to seeding date and micro and macro-environments. Agronomy Journal 2006, 98:1655-1663.
12. Chen Y., Liu C., Chang P.R., Cao X., Anderson D.P. Bionanocomposites based on pea starch and cellulose nanowhiskers hydrolyzed from pea hull fiber: Effect of hydrolysis time. Carbohydrate Polymers 2009, 76:607-615.
13. Croy R.D., Hoque M.S., Gatehouse J.A., Boulter D. The major albumin proteins from pea (Pisum sativum L.). Biochemistry Journal 1984, 218:795-803.
14. Dahl W.J., Foster L.M., Tyler R.T. Review of the health benefits of peas (Pisum sativum L.). British Journal of Nutrition 2012, 108:3-10.
15. Der, T. (2010). Evaluation of micronized lentil and its utilization in low-dat beef burgers. Master thesis. Department of Food and Bioproduct Sciences, University of Saskatchewan.
16. Dostalova R., Horacek J., Hasalova I., Trojan R. Study of resistant starch (RS) content in peas during maturation. Czech Journal of Food Science 2009, 27:120-124.
17. Dzudie T., Scher J., Hardy J. Common bean flour as an extender in beef sausages. Journal of Food Processing 2002, 52:143-147.
18. El-Hady E.A.A., Habiba R. Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds. Lebensmittel Wissenschaft and Technology 2003, 36:285-293.
19. Englyst H.N., Kingman S.N., Cummings J.H. Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition 1992, 46(Supplement 2):S33-S50.
20. Elzebroek T., Wind K. Guide to cultivated plants 2008, CAB International, Oxfordshire, UK.
21. FAO. (2015). Food and agriculture organization statistics.
22. Habiba R.A. Changes in anti-nutrients, protein solubility, digestibility, and HCl extractability of ash and phosphorus in vegetable peas as affected by cooking methods. Food Chemistry 2002, 77:187-192.
23. Hall, C. (2008). Antinutrients, digestibility and antigenicity of pulses. In: Pulse quality and utilization short course, October, 2008, Fargo, ND.
24. Han J.Y., Khan K. Physicochemical studies of pin milled and air classified dry edible bean fractions. Cereal Chemistry 1992, 67:384-390.
25. Han J.Y., Khan K. Functional studies of pin milled and air classified dry edible bean fractions. Cereal Chemistry 1992, 67:390-394.
26. Hartmann H.T., Kofranek A.M., Rubatzky V.E., Flocker W.J. Plant science: Growth, development and utilization of cultivated plants 1988, Prentice Hall Career and Technology, Englewood Cliffs, NJ. 2nd ed.
27. Heng L., Vincken J.P., van Koningsveld G., Legger A., Gruppen H., van Boekel T., Voragen F. Bitterness of saponins and their content in dry peas. Journal of the Science of Food and Agriculture 2006, 86:1225-1231.
28. Hoekstra A.J. The water footprint: The relation between human consumption and water use. The water we eat 2015, Springer International Publishing, Switzerland, . M. Antonelli, F. Greco (Eds.).
29. Hood-Niefer S.D., Tyler R.T. Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates. Food Research International 2010, 43:659-663.
30. Hoover R., Hughes T., Chung H.J., Liu Q. Composition, molecular structure, properties, and modification of pulse starches: A review. Food Research International 2010, 43:399-413.
31. Huisman J., van der Poel A.F.B. Aspects of the nutritional quality and use of coolseason food legumes in animal feed. Expanding the production and use of cool season food legumes 1994, 53-76. Kluwer Academic Publishers, Dordrecht, The Netherlands.
32. Kaur M., Sandhu K., Singh N. Comparative study of the functional, thermal, andpasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.). Food Chemistry 2006, 104:259-267.
33. Lupwayi N.Z., Rice W.A., Clayton G.W. Soil microbial diversity and community structure under wheat as influenced by tillage and crop rotation. Soil Biology and Biochemistry 1998, 30:1733-1741.
34. Ma X., Chang P.R., Yu J. Properties of biodegradable thermoplastic pea starch/carboxymethyl cellulose and pea starch/microcrystalline cellulose composites. Carbohydrate Polymers 2008, 72:369-375.
35. Malcolmson L., Frohlich P., Boux G., Bellido A.S., Warkentin T.D. Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.). Canadian Journal of Food Science 2014, 94:1419-1426.
36. Malley A., Baecher L., Mackler B., Perlman E. The isolation of allergens from the green pea. Journal of Allergy and Clinical Immunology 1975, 56:282-290.
37. Marinangeli C.P., Jones P.J. Whole and fractionated yellow pea flours reduce fasting insulin and insulin resistance in hypercholesterolaemic and overweight human subjects. British Journal of Nutrition 2011, 105:110-117.
38. Marinangeli C.P., Kassis A.N., Jones P.J. Glycemic responses and sensory characteristics of whole yellow pea flour added to novel functional foods. Journal of Food Science 2009, 74:385-389.
39. Modi V.K., Mahendrakar N.S., Narasimha Rao D., Sachindra N.M. Quality of buffalo meat burger containing legume flours as binders. Meat Science 2003, 66:143-149.
40. Mollard R.C., Luhovyy B.L., Smith C.E., Anderson G.H. Acute effects of pea protein and hull fibre alone and combined on blood glucose, appetite, and food intake in healthy young men - A randomized crossover trial. Applied Physiology Nutrition and Metabolism 2014, 12:1-6.
41. O'Kane F.E., Vereijken J.M., Gruppen H., Van Boekel M.A.J.S. Gelation behavior of protein isolates extracted from 5 cultivars of Pisum sativum L. Journal of Food Science 2005, 70:132-137.
42. Osborne T.B. The vegetable proteins 1924, Longmans, Green and Co, London.
43. Pavek P.L.S. Plant guide for pea (Pisum sativum L.) 2012, USDA-Natural Resources Conservation Service, Pullman, WA.
44. Periago M.J., Englyst H.N., Hudson G.J. The influence of thermal processing on the non-starch polysaccharide (NSP) content and in vitro digestibility of starch in peas (Pisum sativum L.). Lebensmittel Wissenschaft und Technologie 1996, 29:33-40.
45. Periago M.J., Vidal M.L., Ros G., Rincon F., Martinez C., Lopez G., Martinez I. Influence of enzymatic treatment on the nutritional and functional properties of pea flour. Food Chemistry 1998, 63:71-78.
46. Rangel A., Domont G.B., Pedrosa C., Ferreira S.T. Functional properties of purified vicilins from cowpea (Vigna unguiculata) and pea (Pisum sativum) and cowpea protein isolate. Journal of Agriculture and Food Chemistry 2003, 51:5792-5797.
47. Ratnayake W.S., Hoover R., Warkentin T. Pea starch: Composition, structure and properties - A review. Starch 2002, 54:217-234.
48. Ring S.G. Pea starch gels 1983, University of Leeds.
49. Sanchez-Monge R., Lopez-Torrejon G., Pascual C.Y., Varela J., Martin-Esteban M., Salcedo G. Vicilin and convicilin are potential major allergens from pea. Clinical Experimental Allergy 2004, 34:1747-1753.
50. Sarecon Management Consulting Report. (2011). Application of sustainable agriculture metrics to selected Western Canadian field crops.
51. Saskatchewan Pulse Growers. (2016). Web: http://saskpulse.com/growing/peas/.
52. Saskatchewan Research Council. (2011). Life cycle and socio-economic analysis of pulse crop production and pulse grain use in Western Canada. Saskatchewan Research Council Publication No. 12135-1E11, March 2011.
53. Sathe S.K., Kshirsagar H.H., Roux K.H. Advances in seed protein research: A perspective on seed allergens. Journal of Food Science 2005, 70:93-120.
54. Schoch T.J., Maywald E.C. Preparation and properties of various legume starches. Cereal Chemistry 1968, 45:564-573.
55. Sell M., Steinhart H., Paschke A. Influence of maturation on the alteration of allergenicity of green pea (Pisum sativum L.). Journal of Agriculture and Food Chemistry 2005, 53:1717-1722.
56. Serdaroglu M., Yildiz-Turp G., Abrodimov K. Quality of low-fat meatballs containing legume flours as extenders. Meat Science 2005, 70:99-105.
57. Shand P., Ya H., Pietrasik Z., Wanasundara P.K.J.P.D. Physicochemical and textural properties of heat-induced pea protein isolate gels. Food Chemistry 2007, 102:1119-1130.
58. Shand P., Ya H., Pietrasik Z., Wanasundara P.K.J.P.D. Transglutaminase and treatment of pea proteins. Effect on physicochemical and rheological properties of heat induced protein gels. Food Chemistry 2008, 107:692-699.
59. Simons C., Hall C., Tulbek M.C. Effects of extruder screw speeds on physical properties and in vitro starch hydrolysis of pre-cooked pinto, navy, red and black bean extrudates. Cereal Chemistry 2012, 89(3):176-181.
60. Simons C.W., Hall C., Tulbek M.C., Mendis M., Ogunyemi S., Heck T. Acceptability and characterization of extruded pinto, navy and black beans. Journal of the Science of Food and Agriculture 2014, 95(11):2287-2291.
61. Simsek S., Tulbek M., Yao Y., Schatz B. Starch characteristics of peas (Pisum sativum L.) grown in the USA. Food Chemistry 2009, 115:832-838.
62. Smith C.E., Mollard R.C., Luhovyy B.L., Anderson G.H. Isolated yellow pea protein, but not fiber, suppresses short-term energy intake and postprandial glycemia in young healthy males. Canadian Journal of Plant Science 2011, 91:377.
63. Sun X.D., Arntfield S.D. Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking. Food Hydrocolloids 2011, 25:25-31.
64. Sun X.D., Arntfield S.D. Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate. Food Chemistry 2011, 124:1011-1016.
65. Szymkiewicz A., Jedrychowski L., Wagner A. Effect of thermal treatment and enzymic hydrolysis on allergenicity of pea proteins. Zywnosc 2007, 14:147-158.
66. Tan H.Z., Li Z.G., Tan B. Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving. Food Research International 2009, 42:551-576.
67. Troszynska A., Szymkiewicz A., Wołejszo A. The effects of germination on the sensory quality and immunoreactive properties of pea (Pisum sativum L.) and soybean (Glycine max). Journal of Food Quality 2007, 30:1083-1100.
68. Tulbek, M. C. (2007). Use of dry peas in pasta and noodle: Technology and quality issues. In: Pea flour utilization in pasta and noodle making short course, May 21-25, 2007, Northern Crops Institute Fargo, ND.
69. Tulbek, M. C. (2011). Beyond wheat - Review of pasta products made with multigrain, pulses, fibres, and other ingredients. In: 2011 AACC international annual meeting, Palm Springs, CA.
70. Tulbek, M. C. (2014). Pulse flours as functional ingredients. In: IUFOST annual conference, Montreal QC, Canada.
71. Tulbek, M. C., Simsek, S., & Hall, C. (2009). Precooked pulse flour: Processing, quality and end product utilization. In: Oral presentation at AACC international annual meeting, Baltimore, MD.
72. Tulbek, M. C., Simsek, S., Yao, Y., & Hall, C. (2008). Characterization of pre-cooked split and whole dry edible pea flours. In: AACC international annual meeting, Honolulu, HI.
73. Tyler R.T., Panchuk B.D. Effect of moisture content on the air classification of field peas and faba beans. Cereal Chemistry 1982, 53:928-936.
74. Unilever. (2002). Web: https://www.unilever.com/Images/2002--in-pursuit-of-the-sustainable-pea_tcm244-409704_1_en.pdf.
75. Vadukapuram N., Hall C., Tulbek M.C., Niehaus M. Physicochemical properties of flaxseed fortified extruded bean snack. International Journal of Food Science 2014, 2014. Hindawi Publishing Co. Article ID 478018 .
76. Vioque J., Clemente A., Sanchez-Vioque R., Pedroche J., Bautista J., Milan F. Comparative study of chickpea and pea PA2 albumins. Journal of Agriculture Food Chemistry 1998, 46:3609-3613.
77. Wu Y.V., Nichols N.N. Fine grinding and air classification of field peas. Cereal Chemistry 2005, 82:341-344.
78. Zentner R.P., Lafond G.P., Derksen D.A., Nagy C.N., Wall D.D., May W.E. Effects of tillage method and crop rotation on non-renewable energy use efficiency for a thin Black Chernozem in the Canadian Prairies. Soil & Tillage Research 2004, 77:125-136.
79. Zhang G., Hamaker B.R. Slowly digestible starch: Concept, mechanism, and proposed extended glycemic index. Critical Reviews in Food Science and Nutrition 2009, 49:852-867.
80. Zhao Y., Manthey F.A., Chang S.K.C., Hou H.J., Yuan S.H. Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours. Journal of Food Science 2005, 70:371-376.