Pea protein ingbkp_redients: A mainstream ingbkp_redient to (re)formulate innovative foods and beverages.

Abstract:

Background: Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due to their high protein content with interesting functionality, sustainability, availability, affordability and hypo-allergenicity. This popularity has been parallel to an intensive research from protein isolation to their applications. Pea protein ingbkp_redients can be obtained through wet extraction, dry fractionation or more recently mild fractionation. As such, commercial pea proteins ingbkp_redients include flour (20–25% protein), concentrate (50–75% protein), and isolate (>80% protein). Beside protein content, these ingbkp_redients differ in their chemical composition, thereby affecting their functionality. Scope and approach: In this perspective, this review offers the latest update on essential knowledge for developing innovative food and beverages using pea proteins through emphasizing the production and the characteristics of pea proteins, addressing the efficiency of pea proteins as functional ingbkp_redients in foodstuffs making, and discussing the challenges encountered for pea protein popularization. Key findings and conclusions: Current research indicates the importance of developing extraction and drying technologies to reach target techno-functional and organoleptic attributes of pea proteins. A better modulation of processing steps can enable designing high-quality pea protein rich food and beverage.

Año de publicación:

2021

Keywords:

• Pea proteins
• processing
• FUNCTIONALITY
• Concentrate
• Isolate
• Food Industry

Fuente:

scopus