Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada.
Inner Mongolia Academy of Agriculture and Animal Husbandry Sciences, Hohhot, Inner Mongolia, P.R. China.
Crit Rev Food Sci Nutr. 2020;60(15):2593-2605. doi: 10.1080/10408398.2019.1651248. Epub 2019 Aug 20.
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.
豌豆是世界上最重要的豆科作物之一。豌豆蛋白是一种相对较新的植物蛋白，已被用作全球食品工业中的功能性成分。豌豆蛋白包括四大类（球蛋白、白蛋白、醇溶蛋白和谷蛋白），其中球蛋白和白蛋白是豌豆种子中的主要贮藏蛋白。球蛋白可溶于盐溶液中，可进一步分为豆球蛋白和伴豆球蛋白。白蛋白可溶于水，被认为是具有细胞溶质功能的代谢和酶蛋白。豌豆蛋白具有氨基酸组成和结构合理，赖氨酸含量高。豌豆蛋白的组成和结构以及加工条件会显著影响其物理和化学性质，如水合作用、流变特性和表面特性。由于豌豆蛋白具有可用性高、成本低、营养价值和健康益处，因此可作为一种新型且有效的替代品，用于功能性食品应用中替代大豆或动物蛋白。
