The health benefits, functional properties, modifications, and applications of pea ( Pisum sativum L.) protein: Current status, challenges, and perspectives

2020 ◽  
Vol 19 (4) ◽  
pp. 1835-1876 ◽  
Author(s):  
Jiao Ge ◽  
Cui‐Xia Sun ◽  
Harold Corke ◽  
Khalid Gul ◽  
Ren‐You Gan ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Health Benefits ◽  
Current Status ◽  
L Protein ◽  
Pisum Sativum L

scholarly journals Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin

2011 ◽  
Vol 12 (12) ◽  
pp. 8372-8387 ◽  
Author(s):  
Miroljub Barać ◽  
Slavica Čabrilo ◽  
Mirjana Pešić ◽  
Slađana Stanojević ◽  
Milica Pavlićević ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Protein Isolates ◽  
L Protein ◽  
Pisum Sativum L

scholarly journals Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 758
Author(s):  
Verónica García Arteaga ◽  
Sonja Kraus ◽  
Michael Schott ◽  
Isabel Muranyi ◽  
Ute Schweiggert-Weisz ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Protein Extraction ◽  
Raw Materials ◽  
Principal Component ◽  
Protein Characterization ◽  
Sensory Profile ◽  
Food Ingredients ◽  
Pisum Sativum L ◽  
Sensory Profiles

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

Functional properties of protein hydrolysates from pea (Pisum sativum,L) seeds

2012 ◽  
Vol 47 (7) ◽  
pp. 1457-1467 ◽  
Author(s):  
Miroljub Barac ◽  
Slavica Cabrilo ◽  
Sladjana Stanojevic ◽  
Mirjana Pesic ◽  
Milica Pavlicevic ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Protein Hydrolysates ◽  
Pisum Sativum L

Functional properties of glycosylated derivatives of the 11S storage protein from pea (Pisum sativum L.)

1992 ◽  
Vol 40 (2) ◽  
pp. 200-205 ◽  
Author(s):  
Alain. Baniel ◽  
Daniele. Caer ◽  
Bernard. Colas ◽  
Jacques. Gueguen
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Storage Protein ◽  
Pisum Sativum L ◽  
Derivatives Of
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