A comprehensive review on composition to application of pea protein and its components.
- 2024-12
- International journal of biological macromolecules 282
- Ning An
- Xinxin Li
- Guozhi Ji
- Jie Liu
- Xuchun Zhu
- Ning Li
- Ziyuan Wang
- Zhishen Mu
- Hongzhi Liu
- PubMed: 39510482
- DOI: 10.1016/j.ijbiomac.2024.137273
Study Design
- Type
- Review
Pea protein, a valuable plant-based protein source, is notable for its nutritional value, essential amino acids, and low allergenicity, making it widely applicable in food, medicine, and materials. It consists mainly of globulin and albumin, which influence its functional properties and applications. However, there is a lack of comprehensive reviews on its extraction methods, functional properties, modification techniques, and applications in food. This paper aims to fill these gaps by detailing pea protein composition, extraction methods, functional properties, and modification impacts while summarizing its food applications and proposing future research directions. The goal is to enhance pea protein's functionality and expand its applications through optimized extraction and advanced technology. By improving extraction techniques and adapting pea protein for better functionality, we aim to develop high-quality market applications, ensuring the growth and sustainability of the pea protein industry globally. This approach promises a flourishing future for pea protein, meeting global competition demands and driving industry advancement.