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Pea protein isolates: Structure, extraction, and functionality

2016; Taylor & Francis; Volume: 34; Issue: 2 Linguagem: Inglês

10.1080/87559129.2016.1242135

8755-9129

Angie Che Yan Lam, Aslı Can Karaça, Robert T. Tyler, M.T. Nickerson,

Food composition and properties

In keeping with emerging consumer trends, the food industry is continually searching for cheaper and healthier protein ingredients to replace those derived from animal sources (e.g., whey, casein, gelatin, and ovalbumin), gluten-based proteins (e.g., wheat), and soy. Pea protein shows promise in filling this niche because it is non-genetically modified organism (GMO), gluten-free, nutritious, and of low allergenicity. This review discusses structure–function relationships of pea protein isolates, the impact of extraction techniques used to produce the isolate, and the impact of cultivar and environment on ingredient performance in terms of solubility, water- and oil-holding capacities, emulsifying, foaming, and gelation properties.