The Commonwealth Scientific and Industrial Research Organisation

Published purpose

The creation of new and superior pea varieties with high protein levels and tailored diverse protein functionality can be greatly accelerated through understanding the seed protein composition and diversity of this important legume. This Project will exploit proteomics to create new fundamental knowledge regarding the development and composition of pea seeds across their genetic diversity. This knowledge will support the development of new field pea varieties that contain improved protein quality and yield more volume. At the same time, this new knowledge will also support the development of varieties that contain reduced anti-nutritional factors, such as allergens, or undesirable sensory qualities such as off-smell and taste. Such new varieties will have great potential to contribute to increasing domestic pea protein processing capabilities towards the worldwide need for healthy and sustainable dietary protein.