ArticleCurrent research in food science2026
Compositional diversity in pea flour: Effects on functional properties.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Peas, recognized for their nutritional richness and sustainability in food systems, are increasingly important for global food security. Although flours vary widely in composition, the effects of starch and protein on their functional properties in food applications remain poorly understood. To investigate this, we strategically selected 30 pea accessions from 265 accessions based on genetic variation and explored how the composition of pea flours relates to their functional properties. Analysis of the flours revealed wide-ranging composition across the accessions, with total starch (29-51 %), protein (22-35 %), amylose (11-25 %) and amylopectin (10-36 %) content on a dry flour basis. Notably, the composition was significantly associated with pea phenotype. Peas with lower total starch and amylopectin levels, along with higher fibre and amylose content, were generally more wrinkled. Protein profiles, assessed through SDS-PAGE, revealed variations in legumin and vicilin content. Peas with lower legumin and higher vicilin and low-molecular-weight pea albumin fractions, such as PA 1 and lectins, were likely to be more wrinkled. Functional assessments highlighted diverse properties linked closely to flour composition. Higher protein content corresponded to lower protein solubility, particularly pronounced in smaller particles where protein-starch/fibre interactions may be enhanced. Thermal sensitivity, assessed by comparing volume changes in pea suspensions before and after heating, expressed as the swelling factor (SF), also differed depending on composition. Flours with lower amylopectin exhibited lower sensitivity and a reduced SF, attributed to lower total starch and legumin levels. Conversely, flours with higher amylopectin content showed higher thermal sensitivity and variable SF, associated with higher total starch and legumin levels. This study reveals the impact of pea composition on functionality, providing insights for utilizing diverse pea varieties in the development of innovative pea-based ingredients.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.