Effect of Genotype on the Properties of Flours and Protein Isolates Derived From Wrinkled and Round Peas

Background and Objectives This study evaluated the effect of seed shape on the composition, functional, and quality properties of pea flours and protein isolates. Wrinkled‐seed (WPAs) and round‐seed (RPA) pea accessions were selected from a genome‐wide association study panel. Findings Flours from WPAs exhibited 27.4% protein and 33% starch content, whereas RPA presented 22.2% and 45.8%, respectively. These differences reflected the genetic background of the rugosus mutation in WPAs. Conversely, RPA protein isolates showed higher protein (91.8%) compared with WPAs (87.9%). Seed shape did not have a significant effect on the emulsifying and foaming properties of pea flours (EAI = 13 m 2 /g; FC = 277%) and protein isolates (EAI = 20.8 m 2 /g; FC = 184.1%); therefore, no trend could be delineated in terms of shape × functionality. Overall, RPA had higher in vitro protein digestibility (IVPD) in both flours and isolates compared to WPAs, but amino acid scores did not differ significantly between RPA and WPAs. Conclusions Seed shape impacted the proximate composition and quality of pea flours and protein isolates, whereas functionality did not differ significantly between WPAs versus RPA. Significance and Novelty Our findings highlight the variability in pea composition and nutritional quality driven by genetic factors associated with seed shape, with opportunities for selecting genotypes and processing methods to optimize nutritional and functional attributes in pea products.