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The Current Situation of Pea Protein and Its Application in the Food Industry

Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and der...

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Autores principales: Shanthakumar, Parvathy, Klepacka, Joanna, Bains, Aarti, Chawla, Prince, Dhull, Sanju Bala, Najda, Agnieszka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9412838/
https://www.ncbi.nlm.nih.gov/pubmed/36014591
http://dx.doi.org/10.3390/molecules27165354
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author Shanthakumar, Parvathy
Klepacka, Joanna
Bains, Aarti
Chawla, Prince
Dhull, Sanju Bala
Najda, Agnieszka
author_facet Shanthakumar, Parvathy
Klepacka, Joanna
Bains, Aarti
Chawla, Prince
Dhull, Sanju Bala
Najda, Agnieszka
author_sort Shanthakumar, Parvathy
collection PubMed
description Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.
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spelling pubmed-94128382022-08-27 The Current Situation of Pea Protein and Its Application in the Food Industry Shanthakumar, Parvathy Klepacka, Joanna Bains, Aarti Chawla, Prince Dhull, Sanju Bala Najda, Agnieszka Molecules Review Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes. MDPI 2022-08-22 /pmc/articles/PMC9412838/ /pubmed/36014591 http://dx.doi.org/10.3390/molecules27165354 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Shanthakumar, Parvathy
Klepacka, Joanna
Bains, Aarti
Chawla, Prince
Dhull, Sanju Bala
Najda, Agnieszka
The Current Situation of Pea Protein and Its Application in the Food Industry
title The Current Situation of Pea Protein and Its Application in the Food Industry
title_full The Current Situation of Pea Protein and Its Application in the Food Industry
title_fullStr The Current Situation of Pea Protein and Its Application in the Food Industry
title_full_unstemmed The Current Situation of Pea Protein and Its Application in the Food Industry
title_short The Current Situation of Pea Protein and Its Application in the Food Industry
title_sort current situation of pea protein and its application in the food industry
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9412838/
https://www.ncbi.nlm.nih.gov/pubmed/36014591
http://dx.doi.org/10.3390/molecules27165354
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