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2025 AOCS Annual Meeting & Expo.

Processing

General Processing Session II

Changes in the proteome of yellow field pea across cultivars and processing conditions

Wednesday, April 30, 2025
10:35 AM – 10:55 AM PST
Room: C124
Abstract:

Pea proteins are widely used in foods, yet relatively little is known about the pea seed proteome and how its composition changes across plant varieties and growing and processing conditions. This project examined the proteome of peas, with particular attention to the proteins impacting functionality, nutrition and quality. Data-Independent Acquisition (DIA) quantitative mass spectrometry (LC-MS/MS) was used to examine protein expression patterns in Pisum sativum (yellow field pea) across cultivars CDC Lewochko, CDC Meadow, CDC Amarillo, CDC Spectrum and AAC Profit, and across processing conditions (flour, dry and wet fractionation, and radiofrequency and infrared heating). Furthermore, correlations between the proteomes and protein techno-functional (e.g. WHC, OHC, gellation, foaming, and solubility) and structural (e.g. hydrophobicity, secondary structure) features were investigated. Over 3,600 proteins were identified, among which 1,796 were differentially expressed across processing treatments. We observed distinct clusters of proteins with varying expression levels across the different conditions. Protein groups such as vicilin, albumin, and seed lipoxygenase were particularly sensitive to thermal processing. Notably, a consistent group of proteins (vicilin, legumin, and albumin) exhibited higher relative abundance in the wet fractionation condition. Understanding the protein expression patterns will help optimize processing techniques to enhance the functional and nutritional qualities of pea-based products.