Pigeon pea (Cajanus cajan (L.), among legumes, has an important role in the diet of many people in the world. It is one of the oldest food crops. It is the sixth most important legume crop. Pigeon ...pea is rich in protein, carbohydrates, and dietary fiber, and a rich source of other bioactive components. Pigeon pea is a good source of dietary fiber and is low in fat, which helps in the maintenance of body weight and reduces the risk of cardiovascular diseases. Cytoplasmic male-sterility (CMS) refers to the condition in plants where they fail to produce functional pollen. In Chapter 1, the authors briefly discuss cytoplasmic-male sterility and its utilization in hybrid breeding in plants. Then they describe a historical overview of the discovery of male-sterility in pigeon pea. Next, a retrospective view on the major CMS systems developed and their use in commercial hybrid seed production in pigeon pea is presented. Finally, genomic approaches for stimulating pigeon pea hybrid breeding are briefly discussed. In Chapter 2, the authors focus on the pharmacological and medicinal properties of pigeon pea. Next, the chemical composition of pigeon pea, its nutritional value, phytochemical components, health benefits and its usefulness in formulating functional foods is examined. In the final and fourth chapter, the cultivation, uses and other important nutritional information about this important legume is explored.
Pea (
) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry ...due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.
The incorporation of fibre into pea protein matrices influences their microstructure, yet our understanding of their gut fermentability remains unexplored. In this study, dietary fibres and protein ...from yellow pea were investigated for their physico-chemical properties and impact on in vitro colonic fermentation using human inoculum. Pea fibre and pea protein blends were studied at different pH and after thermal treatment at 95 °C for 30 min with oscillatory rheology, static light scattering and confocal laser scanning microscopy. The effect on in vitro colonic fermentation was evaluated measuring gas production, ammonia, and short chain fatty acid (SCFA) production. Rheology indicated that during thermal treatment a firmer gel is formed close to the protein isoelectric point with a structure characterised by aggregation, but less particle swelling compared to other pH. Addition of fibre led to higher storage modulus (G′), with the fibre dominating the rheological properties. Fermentation of samples containing protein led to higher levels of ammonia and SCFA compared to only fibres. Blends produced higher amounts of valerate, i-valerate and caproate, and lower amounts of ammonia. Reduced fermentation of proteins in the presence of fibres was also reflected in a more intact microstructure of the protein particles in the digesta. Although thermal treatment of blends caused particle swelling and induced gelation, only small differences could be discerned in the in vitro colonic fermentation outcomes. Our results highlight that potentially harmful fermentation products from protein, such as ammonia, were reduced in the presence of pea hull fibre.
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•Pea protein particle swelling depends on pH and thermal treatment.•Pea hull fibre dominates the bulk rheology of pea fibre and pea protein blends.•Pea hull fibre reduces ammonia during in vitro fermentation of blends.•Thermal treatment did not impact cumulative gas production of blends during in vitro colonic fermentation.
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•The yield, functionality and beany flavor of pea protein was affected by extraction pH.•The protein aggregates and extraction yield increased as the pH increased.•The percentage ...solubility of yellow pea isolate decreased with increasing extraction pH.•Pea protein extracted at pH 9.0 possessed the lowest beany flavors.•The lowest lipoxygenase activity was found in pea protein isolate obtained at pH 9.
In the current study, the impact of alkaline extraction pH (8.5, 9.0, and 9.5) on chemical composition, molecular structure, solubility and aromatic profile of PPI was investigated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), the quantification of free sulfhydryl group and disulfide bond contents, size exclusion chromatography with multi-angle static light scattering and refractive index (SEC-MALS-RI), circular dichroism (CD) spectroscopy, and headspace solid phase micro extraction gas chromatography-mass spectroscopy (HS-SPME-GC–MS). We found that protein recovery yield increased from 49.20% to 57.56% as the alkaline extraction pH increased from 8.5 to 9.5. However, increasing the extraction pH promoted the formation of protein aggregates which decreased the percent protein solubility although there was no influence on protein secondary structure. PPI extracted at pH 9.0 possessed the lowest beany flavor as revealed by the selected six beany flavor markers including alcohols, aldehydes, ketones and pyrazine. The lowest lipoxygenase activity at pH 9.0 may contribute to the least beany flavor in PPI. Therefore, pH 9.0 was found to be the optimal condition for preparing premium PPI in terms of yield, functionality, and aromatic profile using alkaline extraction-isoelectric precipitation process. The findings could have fundamental implications for the preparation and utilization of pea proteins in food applications.
Activity-guided fractionations, combined with taste dilution analyses (TDA), were performed to locate the key compounds contributing to the bitter off-taste of pea-protein isolates (Pisum sativum ...L.). Purification of the compounds perceived with the highest sensory impact, followed by 1D/2D-NMR, (LC-)MS/MS, LC-TOF-MS, and MSE experiments, led to the identification of 14 lipids and lipid oxidation products, namely, 9,10,13-trihydroxyoctadec-12-enoic acid, 9,12,13-trihydroxyoctadec-10-enoic acid, 9,10,11-trihydroxyoctadec-12-enoic, 11,12,13-trihydroxyoctadec-9-enoic acid, (10E,12E)-9-hydroxyoctadeca-10,12-dienoic acid, (9Z,11E)-13-hydroxyoctadeca-9,11-dienoic acid, (9E,11E)-13-hydroxyoctadeca-9,11-dienoic acid, 1-linoleoyl glycerol, α-linolenic acid, 2-hydroxypalmitic acid, 2-hydroxyoleic acid, linoleic acid, (9Z,11E)-13-oxooctadeca-9,11-dienoic acid, and octacosa-6,9,19,22-tetraen. Herein, we present the isolation, structure determination, and sensory activity of these molecules. Depending on their structure, the isolated compounds showed human bitter recognition thresholds between 0.06 and 0.99 mmol/L in water.
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•Solubility of pea protein was improved via solid dispersion-based spray-drying.•Gum arabic had better performance on the solubility of pea protein isolate at acidic pH.•Beany ...flavours were mitigated with the assistance of amorphous matrix carriers.
Recently, there is a strong interest in incorporation of pea protein as a preferred alternative to animal protein into protein-fortified food. However, the utilization of pea protein as a food ingredient has been largely limited because of its poor functionality. The aim of this study was to understand if solid dispersion-based spray-drying processing could be applied to enhance the solubility and mitigate off-flavour in pea protein isolate (PPI). The influence of amorphous matrix carrier type (gum arabic and maltodextrin), and PPI to carrier ratio (90:10–60:40) on physical properties, solubility, and off-flavour profile of PPI was investigated. The results demonstrated the possible mechanism by which factors such as surface area/volume ratio, hydrogen bonding, and electrostatic interaction between PPI and carriers enhance PPI solubility. Meanwhile, beany flavours were mitigated through the unfolding of secondary structure of PPI by forming solid dispersions with gum arabic or maltodextrin during spray-drying.
•Pea protein (PP)–proanthocyanidin (GSP) complexes were formed and characterized.•Isothermal titration calorimetry (ITC) was used to characterize PP-GSP interactions.•Molecular simulations were used ...to elucidate PP-GSP interaction mechanisms.•PP-GSP complexes were mainly held together by hydrogen bonding.•PP-GSP complexes improved the stability of oil-in-water emulsions.
Plant-based proteins and polyphenols are increasingly being explored as functional food ingredients. Colloidal complexes were prepared from pea protein (PP) and grape seed proanthocyanidin (GSP) and the ability of the PP/GSP complexes to form and stabilize oil-in-water emulsions were investigated. The main interactions between PP and GSP were hydrogen bonding. The stability of PP-GSP complexes to environmental changes were studied: pH (2–9); ion strength (0–0.3 M); and temperature (30–90 °C). Emulsions produced using PP-GSP complexes as emulsifiers had small mean droplet diameters (~200 nm) and strongly negative surface potentials (~−60 mV). Compared to PP alone, PP-GSP complexes slightly decreased the isoelectric point, thermostability, and salt stability of the emulsions, but increased their storage stability. The presence of GSP gave the emulsions a strong salmon (red-yellow) color, which may be beneficial for some specific applications. These results may assist in the creation of more efficacious food-based strategies for delivering proanthocyanidins.
A growing demand for alternative sources of texturized vegetable protein (TVP) has resulted from various factors including plant allergies, perceived health risks associated with genetically modified ...organisms (GMO), animal welfare beliefs, and lifestyle choices. Soy and wheat have been the primary ingredients in TVP over the past few decades, but desires for clean label ingredients (especially non‐GMO and nonallergenic) have led to demand for alternative plant protein ingredients such as pea protein. To understand the capabilities of pea protein to create meat‐like texture with additions of another protein source that also contributes starch, this study focused on extruding pea protein with increasing amounts of chickpea flour (CPF). Six treatments, with inclusions of CPF ranging from 0 to 50%, were processed on a twin‐screw extruder to determine the optimal ratio of pea protein isolate to CPF. Bulk density was the greatest with 20% CPF (272 g/L) and resulted in the lowest water holding capacity (55.5%). Texture profile analysis (TPA) hardness, springiness, and chewiness showed optimum results for the 10 and 20% CPF (674 to 1024 g, 72.1 to 80.7%, 400 to 439, respectively). With no CPF addition, protein interactions created a strong network exhibiting extreme springiness (91.3%). Addition of CPF greater than 20% resulted in a detrimental decrease in hardness by 38 to 84% and chewiness by 73 to 92%. Phase transition analysis and specific mechanical energy data provided a greater understanding of the degree of texturization during extrusion. Inclusion of CPF between 10 and 20% led to the optimum protein to starch ratio, allowing adequate protein texturization and creating product characteristics that could potentially mimic meat.
Practical Application
Pea protein was mixed with increasing levels of chickpea flour to produce a textured plant protein product using extrusion technology. The ratio of protein to starch can be optimized to target specific textural attributes of textured pea protein to closely mimic different meat products like fish, chicken, or beef. The 10 and 20% chickpea flour treatments produced the highest quality products according to textural attributes.
A great deal of the literature has focused specifically on true pulseless electrical activity (PEA), whereas there is a dearth of research regarding pseudo-PEA. This narrative review evaluates the ...diagnosis and management of patients in pseudo-PEA and discusses the impact on emerging patient outcomes.
Pseudo-PEA can be defined as evidence of cardiac activity without a detectable pulse. Distinguishing pseudo-PEA from true PEA is important for emergency physicians as the prognosis and management of these patients differ. POCUS is the tool most commonly used to diagnose pseudo-PEA and there are varying treatment strategies to manage these patients. Identifying patients in pseudo-PEA can help guide resuscitation decisions, and ultimately impact emergency response systems, patients, and families.
The incidence of pseudo-PEA is increasing. Effective care of these patients begins with early diagnosis of this condition and immediate treatment to warrant the greatest chance of survival. There is a need for further prospective studies surrounding pseudo-PEA as evidenced by the lack of research in the current literature.
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