Evaluation of pea (Pisum sativum L.) varieties for suitability in protein isolate production
2025
Kokare, Aina | Sarenkova, Inga
As global interest in sustainable and plant-based protein sources grows, peas (Pisum sativum L.) have become an important crop due to their high protein content, favourable amino acid composition, and agronomic adaptability. Pea protein isolates are increasingly utilised in food production as functional, allergen-reduced alternatives to animal-derived proteins. However, the effectiveness of different pea varieties in isolate production varies, influenced by genotype and environmental conditions. This study evaluated 14 semi-leafless pea varieties cultivated in Latvia over two growing seasons to determine their suitability for protein isolate production. Analyses included proximate composition protein, amino acid profiling (e.g., alanine, glutamic acid, leucine, methionine, tryptophan), and agronomic traits such as yield and thousand-grain weight. The results revealed significant biochemical differences among varieties. The ‘Bruno’ variety, which was distinct from all others due to its pink flowers and brown-marbled seed coat, showed the highest levels of protein, alanine, and glutamic acid, indicating strong potential for isolate production and breeding programmes aimed at nutritional enhancement. Among the white-flowered, yellow-seeded varieties, several, including ‘Trendy’, ‘Kidam’, and ‘Eso’, also demonstrated favourable protein and amino acid profiles, making them promising candidates for further development. In contrast, varieties such as ‘Salamanca’, ‘Respect’, ‘Manager’, and ‘Alvesta’ were less suitable due to consistently lower protein and amino acid values. These findings provide insights into how regionally adapted pea varieties can support the development of a sustainable plant protein industry in Latvia and contribute to broader goals in food innovation and environmentally responsible agriculture.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
Publisher De Gruyter
ISSN 2256-0939This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies