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Pea protein isolate as a versatile and sustainable protein: basic characteristics, applications, and limitations
Zexu Li1, Xinjie Shang1, Zhaohui Xu1
1College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin City, 300457, PR China.
Food Chemistry
|May 26, 2026
Summary
Pea protein isolate (PPI) offers a sustainable, nutritious, and low-allergenicity alternative to animal proteins in food. This review details PPI
Area of Science:
- Food Science
- Plant-based Proteins
- Protein Chemistry
Background:
- Pea protein isolate (PPI) is increasingly replacing animal proteins due to its high nutritional value, sustainability, and low allergenicity.
- Its unique functional properties make it a versatile ingredient in the food industry.
Purpose of the Study:
- To systematically review the structural and functional characteristics of pea protein isolate.
- To classify various extraction methods for PPI, including traditional and novel techniques.
- To summarize PPI applications and discuss future prospects and limitations in the food industry.
Main Methods:
- Literature review of scientific publications on pea protein isolate.
- Classification of traditional extraction methods: alkaline extraction-isoelectric precipitation, salt extraction-dialysis, diafiltration, and micellar precipitation.
- Analysis of novel extraction techniques and PPI applications.
Main Results:
- PPI exhibits desirable functional attributes like sustainability and low allergenicity.
- Various extraction methods yield PPI with different characteristics.
- Key limitations include beany flavor and thermal stability, with potential solutions proposed.
Conclusions:
- Pea protein isolate is a valuable plant-based protein with broad food applications.
- Understanding extraction methods and addressing sensory/stability challenges are crucial for wider adoption.
- Further research can optimize PPI for enhanced food product development.
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