Variety traits

Starch content of peas

Pisum sativum L.

Starch content determines the nutritional and technological value of pea grain, varying in modern genotypes from 40.20% to 46.90%. This trait is critical for deep processing and the production of protein isolates.

In the reference 10 varieties crop Pea, where this is mentioned in the description.

The starch content in the grain of Pisum sativum is a key quality indicator determining its energy value in animal diets and its suitability for the industrial extraction of starch and protein. In modern breeding lines, the mass fraction of starch averages between 40.20% and 46.90% calculated on an absolutely dry matter basis.

The technological properties of starch depend on the morphology of the granules and the ratio of amylose to amylopectin. Smooth-seeded varieties are dominated by large, oval starch granules, which simplifies their extraction, whereas wrinkled varieties contain complex granules prone to fragmentation. Certain lines with high amylose content possess specific gelling properties that are in demand in the food industry.

For the quantitative analysis of starch content, polarimetric methods based on the optical activity of hydrolysates are used. Since the total mass fraction of starch does not always correlate with its extraction coefficient during processing, breeding selection is carried out comprehensively, taking into account the technological efficiency of the process.

General information about the subject — on the page Starch content.

Sources7

Varieties of Pea mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.