Peculiarities of the protein complex of seeds of pea (Pisum sativum L.)

Keywords: pea, morphotype, seed quality, protein, vicilin, legumin


Aim. To investigate the features of the protein complex of pea seeds (Pisum sativum L.) of varieties of Ukrainian and foreign breeding of different morphotypes for use at the selection of varieties of food direction. Methods. Standard and developed in Laboratory of Plant Biochemistry methods of plant biochemical analysis (Kjeldahl method, spectrophotometric methods, electrophoresis). Statistical analysis of research results was carried out using the programs Libre Office Calc (GNU Lesser General Public Licensev3), “Imagel”. Results. The study of the content of protein, 11S and 7S globulins, their ratio in the seeds of peas of Ukrainian and foreign varieties showed the presence of reliable varietal differences according to the studied characteristics depending on their morphotype. Using electrophoretic and densitometric analyses, varietal differences in the intensity of bands, the presence or absence of some components in the electrophoretic spectra of 11S and 7S globulins, which affect the nutritional value of pea seeds, were established. Conclusions. The obtain results shown that it will be possible to select genotypes of food direction using the studied biochemical characteristics of evaluation.


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