Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 60, Issue 15, Pages 2593-2605Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2019.1651248
Keywords
Pea; protein; composition; physicochemical property; functional food
Categories
Funding
- CAP Stream A Research Project from Agriculture and Agri-Food Canada
- ASC-06 Pulse Cluster Program from Agriculture and Agri-Food Canada
- ASC-06 Pulse Cluster Program from Pulse Canada
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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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