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Evaluation of pea (\kur{Pisum sativum} L.) seed qualitative parameters within chosen group of cultivars
VLČEK, Jiří
The aim of this diploma thesis was to evaluate selected parameters indicating the quality of dried pea seeds (Pisum sativum L.) in selected group of two varieties. Literary research focuses mainly on pea production in the Czech Republic and worldwide, for breeding varieties, peas and seed recognition. The literary research directly follows the practical part, which deals with the process of recognition and certification of seeds of two varieties in practice. In addition, laboratory tests of pea seed quality, especially germination. This was set as part of the sub-supply, supply and cleanse seeds, for the Gambit variety it recorded 69% and fell to 37% for the Salamanca variety, which differed considerably from the pre-supply and delivery seeds. This research shows an internal view within the farm and the great complexity and difficulty of the seed certification process.
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Growing of dried pea in conditions of the Czech Republic
VLČEK, Jiří
The aim of this thesis was to gather informations about the cultivation of dried pea (Pisum sativum L.) in the Czech Republic. This thesis presents in a concise and clear form informations available in a wide array of biological characteristics through soil preparation to planting, harvesting, yields and yield solutions instability of pea. Good result in the cultivation of dried pea is affected by many factors such as purpose of cultivation, selection of suitable land for cultivation, varieties, certified seeds, agricultural technology, proper care about vegetation, including crops and fertilization treatments and ultimately harvest itself. In 2014 pea occupied 72% of the surface of the grain legumes. In the Czech Republic was achieved an average yield of peas in the amount of 2.96 t / ha, which is above average level compared with the last 5 years. Although the trend of growing pea in recent years had a downward trend, the latest numbers shows that it will increase again. I used Czech and foreign authors. I also took advantage of practical experience by agronomist with the cultivation of pea plants on the farm Dnešická zemědělská a.s.
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Present possibilities of protein concentrates production from plant sources
KRISTINOVÁ, Helena
The aim of the bachelor thesis was gather information about present possibilities of proteins concentrates production from plant sources. I focused on dried pea (Pisum sativum L.), soybean (Glycine soja) and potato tuber (Solanum tuberosum L.). The protein concentrates from leguminous plants are produced by three basic processes, i.e. acid leasing (at ~pH 4.5), extracting with aqueous alcohol (60 - 90%), and denaturing the protein with moist heat before extraction with water. Pea protein is prepared from pulverized beans or shelled peas by dry or wet treatment. The acquired protein is used in food and feed industry. Soy protein concentrates are prepared from dehulled and defatted soybeans by removing most of the water-soluble, nonprotein constituents. Soy proteins are mostly used in the bakery, in the meat processing industry, in the production of dairy products and healthy food products. Proteins are used in many food products as emulsifiers. The most potatoes are grown for direct consumption, for processing into the food products and for processing of starch is due to the allocated and restrictive quotas, a smaller proportion of cultivated potatoes. In the production of the starch arise a side product PFJ (potato fruit juice). In order to isolate proteins from potato fruit juice appears to be most efficient heat coagulation of steam injection, followed by separation and precipitation of proteins and their preservation by drying. This provides a final product which is offered as a protein feed for domestic and farm animals. Emulsifying properties of undenatured potato proteins have been studied quite intensively, only industrial production of denatured proteins is limited for the one producer in the EU.
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