Screening of Twelve Pea (Pisum sativum L.) Cultivars and its Isolates
To select suitable peas (Pisum sativum L) for protein extraction for further use as food ingredients, twelve different cultivars (Pisum sativum L.) were subjected to isoelectric precipitation and spray drying. Both, the dehulled pea flours and protein isolates, were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profile and molecular weight distribution. All measurement results are shown in the raw data. The principal component analysis revealed similarities among certain pea cultivars regarding their physico-chemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.