Pea Varieties Bred for High Protein and Neutral Taste
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Solution Overview
Problem
Commercial pea varieties face challenges with low protein content, distinct off-flavors, and inferior agronomical traits, limiting their use in the food industry, particularly in producing plant-based protein products without genetic modification.
Innovation Solution
Development of pea varieties with high protein content (at least 25%), low fat content (at most 2%), and neutral taste through computer-assisted breeding, utilizing specific quantitative trait loci (QTLs) and genetic markers to enhance yield and reduce off-flavors, enabling production of neutrally tasting pea concentrates and meat replacements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If commercial pea varieties are used, then they are readily available and easy to cultivate, but they have low protein content (about 22%) and distinct off-flavors
Solution Approach 1:
The patent applies parameter changes by identifying and selecting specific QTLs that control protein content, fat content, and volatile compound levels. Through marker-assisted selection, the breeding process targets specific genetic parameters to achieve high protein (≥29%), low fat (≤2%), and reduced volatile compounds, thereby eliminating off-flavors while improving nutritional quality
Solution Approach 2:
The patent uses molecular markers as copies or proxies for the actual QTLs. By developing and utilizing DNA markers linked to desirable traits, breeders can indirectly select for high protein, low fat, and neutral taste without directly measuring these complex phenotypic traits, thereby accelerating the breeding process
2Object-generated harmful factors
If chemical or biological processes are used to mitigate off-flavors, then the undesirable off-flavors are reduced, but the processing complexity and cost increase
Solution Approach 1:
The patent implements preliminary action by breeding pea varieties that inherently possess neutral taste and high protein content before processing. By pre-selecting genotypes with desirable traits through marker-assisted selection, the need for subsequent chemical or biological de-flavoring processes is eliminated, simplifying the overall production process
Solution Approach 2:
The patent converts the natural variation in pea genetics, which typically produces off-flavors, into a benefit by identifying and selecting QTLs associated with neutral taste. The very genetic diversity that causes off-flavors in commercial varieties becomes the source of novel, improved varieties with desirable sensory properties
3Quantity of substance
If classical breeding methodology is used to increase protein level, then protein content can be improved, but yield potential and other agronomical traits deteriorate
Solution Approach 1:
The patent applies segmentation by dividing the complex breeding process into manageable components: identifying individual QTLs for protein content, yield, fat content, and taste separately, then using molecular markers to track each QTL independently. This allows simultaneous selection for multiple traits without the trial-and-error approach of traditional breeding
Solution Approach 2:
The patent implements feedback through marker-assisted selection, where DNA markers provide immediate genetic information about the presence of desirable QTLs. This feedback mechanism allows breeders to make informed selection decisions at early breeding stages, ensuring that yield-potential QTLs are maintained while introducing high-protein QTLs
Data Source
AI summary
Pea plants or part(s) thereof, as well as products such as commodity whole or split grains, pea protein concentrates (PPC), dairy analogues or protein-fortified beverages and meat analogues or texturized pea protein prepared therefrom, which have high protein content, low fat content and neutral taste are provided. The pea plans, part(s) and products are characterized by specific sets of genetic markers that correspond to identified quantitative trait loci (QTLs). Phenotypic and genotypic analysis of many pea varieties was performed to derive the markers for these phenotypic traits, and a breeding simulation was used to identify the most common and most stable markers. Following verification of trait stability over several generations, markers and marker cassettes were defined as being uniquely present in the developed pea lines. The resulting pea lines can be used to provide products with pea-based protein and low or no off flavors.