Composition,physicochemical properties of pea protein and its application in functional foods |
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| Authors: | Z X Lu J F He Y C Zhang |
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| Affiliation: | 1. Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada zhen-xiang.lu@canada.ca dengjin.bing@canada.ca;3. Inner Mongolia Academy of Agriculture and Animal Husbandry Sciences, Hohhot, Inner Mongolia, P.R. China;4. Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada |
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| Abstract: | Abstract Field pea is one of the most important leguminous crops over the world. Pea protein is a relatively new type of plant proteins and has been used as a functional ingredient in global food industry. Pea protein includes four major classes (globulin, albumin, prolamin, and glutelin), in which globulin and albumin are major storage proteins in pea seeds. Globulin is soluble in salt solutions and can be further classified into legumin and vicilin. Albumin is soluble in water and regarded as metabolic and enzymatic proteins with cytosolic functions. Pea protein has a well-balanced amino acid profile with high level of lysine. The composition and structure of pea protein, as well as the processing conditions, significantly affect its physical and chemical properties, such as hydration, rheological characteristics, and surface characteristics. With its availability, low cost, nutritional values and health benefits, pea protein can be used as a novel and effective alternative to substitute for soybean or animal proteins in functional food applications. |
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| Keywords: | Pea protein composition physicochemical property functional food |
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