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Variations in the Proteome along the Yellow Pea Processing Chain.

Aicha Asma Houfani1, Praiya Asavajaru2, Jogindh Sivakumar Suganthi1

  • 1Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver V6T1Z4, Canada.

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Summary
This summary is machine-generated.

Field pea proteomics were quantified using mass spectrometry during processing. Wet extraction significantly altered protein profiles, impacting techno-functional traits and revealing individual protein impacts on subgroups.

Keywords:
DIA LC-MS/MSdry fractionationlegume proteinsmicrofluidic modulation spectroscopy (MMS)micronization (MC)protein functionalityquantitative proteomicsradio frequency (RF)wet fractionation

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Area of Science:

  • Agricultural Science
  • Food Science
  • Biochemistry

Background:

  • Field peas (Pisum sativum L.) are gaining importance in food processing.
  • Detailed proteomics characterization, especially concerning processing effects, is lacking for field peas.

Purpose of the Study:

  • To quantitatively characterize the field pea proteome during various processing stages.
  • To understand how processing methods influence protein abundance and techno-functional properties.

Main Methods:

  • Data-independent acquisition (DIA) mass spectrometry was employed for quantitative proteomics.
  • Analysis covered dehulling, milling, dry fractionation, and wet fractionation of Pisum sativum L. (cv. CDC Lewochko).
  • Proteins were analyzed at total, subgroup, and individual levels, correlating with structural and techno-functional attributes.

Main Results:

  • 3692 proteins were identified, with 1796 showing differential abundance across processing conditions.
  • Proteins clustered distinctly based on processing, indicating selective changes.
  • Individual protein variations were found to influence entire protein subgroups.
  • Wet extraction selectively impacted protein composition and techno-functional traits.

Conclusions:

  • Processing significantly alters the field pea proteome, with wet extraction having a notable selective effect.
  • Quantitative proteomics provides crucial insights into processing-induced changes in plant-based food ingredients.
  • Understanding these changes is key to optimizing field pea utilization in food applications.