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

Abstract

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.

Keywords:

• Pea
• protein
• composition
• physicochemical property
• functional food

Additional information

Funding

This work was financially supports by the CAP Stream A Research Project from Agriculture and Agri-Food Canada and the ASC-06 Pulse Cluster Program from Agriculture and Agri-Food Canada and Pulse Canada.