Cultivar selection and processing methods are crucial tools for tailoring the physico-chemical properties and functionality of pea (Pisum sativum L.) protein ingredients

Ten cultivars of pea (Akooma, Astronaute, Bagoo, Greenway, Ingrid, Kaplan, Karacter, Manager, Orchestra, and Skol) were grown to advance the understanding of the functional diversity, sensory quality, and applicability of pea proteins. The pea seeds were processed into two protein-rich ingredients: concentrates (mean protein content of 48.3 %) by dry-fractionation and isolates by wet extraction (mean protein content of 80 %). The isolates were characterized by denatured protein particles and high natural pH (6.7-8.2) compared to the concentrates containing native protein and lower natural pH (5.4-5.9), including other constituents such as saponins and fibers. The differences in compositional characteristics did not affect physico-chemical characteristics, but greatly impacted ingredients' techno-functional properties, and in turn their food applicability. Water and oil holding capacities were higher in the isolates, 7.54 g water/g powder and 3.54 g oil/g powder, compared to concentrates, 2.16 g water/g powder and 1.63 g oil/g powder, highlighting important differences in the ingredient interaction with water and oil. In contrast, the concentrates exhibited higher protein solubility, up to 65 % in neutral and up to 81 % in alkaline systems, outperforming the isolates with protein solubilities near 15 %. A higher foaming ability of concentrates (40-70 %) in comparison to isolates (30-60 %) was found at their natural pH. Smaller particle size enhanced foam forming ability of concentrates, while the aggregates in isolates may interfere with the foam formation mechanism. Concentrates were perceived as sweet, umami, bitter, and astringency tasting. The flavors, green pea, yellow pea, nutty, and bitter after taste, differed significantly between the different cultivars.