Pea protein isolates: Structure, extraction, and functionality
Angie Che Yan Lam, Aslı Can Karaça, Robert T. Tyler, M.T. Nickerson
Food Reviews International
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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
pea protein isolates have solubility, water- and oil-holding capacities, emulsifying, foaming, and gelation properties
“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 ingredien...”
extraction techniques impact structure–function relationships of pea protein isolates
“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 ingredien...”
pea protein isolates show promise replacing animal-derived proteins
“Pea protein shows promise in filling this niche because it is non-genetically modified organism (GMO), gluten-free, nutritious, and of low allergenicity.”