Composition, physicochemical properties of pea protein and its application in functional foods

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...

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Vydané v:Critical reviews in food science and nutrition Ročník 60; číslo 15; s. 2593 - 2605
Hlavní autori: Lu, Z. X., He, J. F., Zhang, Y. C., Bing, D. J.
Médium: Journal Article
Jazyk:English
Vydavateľské údaje: United States Taylor & Francis 21.08.2020
Taylor & Francis Ltd
Predmet:
Albumin
Albumins
Amino acid composition
Amino acids
Animals
Chemical properties
Composition
Fabaceae
Food industry
Food processing industry
Functional Food
functional foods
Functional foods & nutraceuticals
Globulins
Globulins - chemistry
Glutelin
glutelins
Humans
ingredients
Legumin
Lysine
Nutritive value
Pea
pea protein
Pea Proteins - chemistry
peas
Physicochemical properties
physicochemical property
Pisum sativum - chemistry
prolamins
protein
Protein structure
Proteins
Rheological properties
Saline solutions
Seeds
Seeds - chemistry
Soybeans
Storage proteins
Surface properties
vicilin
physicochemical property
functional food
composition
Pea
protein
ISSN:1040-8398, 1549-7852, 1549-7852
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Popis
Shrnutí: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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ISSN:1040-8398
1549-7852
1549-7852
DOI:10.1080/10408398.2019.1651248