2025-12-15 コペンハーゲン大学（UCPH）
＜関連情報＞
- https://news.ku.dk/all_news/2025/12/researchers-revive-old-pea-varieties-in-huge-seed-collection-an-untapped-gold-mine-for-the-future/
- https://www.sciencedirect.com/science/article/pii/S0308814625027293
北欧遺伝子バンクからの系統の戦略的選択によるエンドウ豆の種子組成のマッピング Mapping pea seed composition through strategic selection of accessions from the Nordic gene bank
Qinhui Xing, Zhi Ye, Bo Yuan, Xiaoxiao Liu, Morten Arendt Rasmussen, Jacob Judas Kain Kirkensgaard, Michael Lyngkjær, Ulrika Carlson-Nilsson, Cecilia Hammenhag, Rene Lametsch
Food Chemistry Available online: 11 July 2025
DOI:https://doi.org/10.1016/j.foodchem.2025.145478
Graphical abstract
Highlights
- Algorithm screening identified accessions with wide protein and starch variation.
- Seed shape (solidity) strongly correlates with starch content.
- Protein content had a minimal correlation with morphology in 1448 pea accessions.
- WAXS reveals starch structural differences distinguishing pea shape.
- Proteomics revealed significant variations in vicilin and legumin among accessions.
Abstract
This study aims to utilise natural variation in pea seed composition from NordGen collections to identify key traits for optimized plant-based ingredients functionality while minimizing refined extraction processes. Given the impracticality of chemically analysing 1942 accessions, an algorithm-assisted approach was employed, using image-derived features and datasets to pre-select 51 accessions. Protein content, thousand kernel weight, perimeter, and G-value were determined as primary criteria via PCA, capturing variations in protein composition and other key components. Protein and starch content ranged from 21.2 to 36.9 % and 21.0–48.1 %, respectively. Image analysis linked geometry to composition, aiding pea selection and application. X-ray scattering differentiates peas based on starch structure. Proteomic profiling revealed that legumin and vicilin varied most, with legumin dominant in smooth peas and vicilin in wrinkled ones, enabling control of their ratio through selection. This study highlights the potential of using natural variation of seed composition for less-refined plant-based ingredients for various applications.
