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Proteins: Dietary Sources and Requirements01:28

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Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
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Pea protein composition, functionality, modification, and food applications: A review.

Yanting Shen1, Shan Hong1, Yonghui Li1

  • 1Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States.

Advances in Food and Nutrition Research
|August 8, 2022
PubMed
Summary
This summary is machine-generated.

Pea protein modification can improve its functionality and flavor, expanding its use in food products. This research explores methods to enhance pea protein for wider food industry applications.

Keywords:
Alternative proteinFood applicationFunctional propertiesNutritionPea protein compositionPlant proteinPlant-based foodsProtein modificationStructure-functionality relationships

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Area of Science:

  • Food Science
  • Plant Biochemistry
  • Protein Chemistry

Background:

  • Increasing global protein demand necessitates sustainable alternatives to animal proteins.
  • Pea protein (Pisum sativum L.) offers a viable plant-based option with 20%-25% protein content.
  • Current limitations in pea protein utilization stem from undesirable flavor and functional properties.

Purpose of the Study:

  • To investigate protein modification techniques for enhancing pea protein functionality.
  • To explore methods for improving pea protein's application potential in the food industry.

Main Methods:

  • Enzymatic, chemical, and physical modification strategies were reviewed.
  • Analysis of how modifications impact protein structure, hydrophobicity, and interactions.
  • Identification of critical variables: modifiers, reaction conditions, and modification degree.

Main Results:

  • Protein modification can significantly alter functional properties like solubility, water/oil holding capacity, emulsification, foaming, and gelation.
  • Tailoring modification parameters allows for control over desired functional attributes.
  • Modified pea proteins show potential for diverse food applications.

Conclusions:

  • Understanding pea protein characteristics is key to designing improved functional ingredients.
  • Protein modification offers a pathway to overcome limitations and broaden the use of pea proteins.
  • Optimized pea protein ingredients can meet the demands of various food sectors, including meat analogs and dairy alternatives.