Pea protein isolates: Structure, extraction, and functionality
Top Cited Papers
- 18 December 2016
- journal article
- review article
- Published by Informa UK Limited in Food Reviews International
- Vol. 34 (2), 126-147
- https://doi.org/10.1080/87559129.2016.1242135
Abstract
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.Keywords
Funding Information
- Saskatchewan Pulse Growers (SPCD-BPRO 1201)
- Saskatchewan Agriculture Development Fund (2011-0133)
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