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Pea protein and starch: Functional properties and applications in edible films
Open accessAbstract
Edible films and coatings, composed of biological components such as proteins, lipids, and polysaccharides, play a pivotal role in various applications. While proteins from diverse plant sources, including maize, soy, and wheat, have been extensively explored for their film-forming capabilities, soybean protein remains predominant in edible films. Nonetheless, researchers have increasingly investigated alternative legume proteins, such as those derived from various beans, peanuts, and field peas, as potential candidates for edible film applications. Pea, ranked fourth globally in food legume production after soybean, peanuts, and dry beans, emerges as a promising source for edible film production. Pea protein, valued for its low cost, high protein content, and absence of genetic modifications, along with pea starch, a by-product of pea protein extraction, has become the focal point of numerous studies in edible film development. This comprehensive review focuses on the examination of pea protein isolate, pea starch, and the edible films derived from these compounds. Functional properties of both pea protein and pea starch are systematically discussed. Subsequently, we delve into the extraction methods of these components, progressing to the creation of edible films from these materials. It then delves into various characteristics of edible films produced from pea protein and pea starch, encompassing mechanical properties, water vapor permeability, transparency, and solubility. Additionally, the review explores the influence of factors such as pH, heating, plasticizers, and other treatments on these film properties. Studies highlighted in this review demonstrate that modified edible film solutions based on pea protein and pea starch exhibit considerable potential for diverse applications in both food and non-food sectors. The promising outcomes suggest that these compounds could be utilized to produce edible films tailored to specific requirements, offering new possibilities for advancements in various industries.
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“Similarly, biomaterial applications require cross-linking to enforce a dense, load-bearing structure to achieve the mechanical performance of natural polymers like gelatin [65].”
From Pea Protein Isolates: From Extraction to Functionality. (2025) · cites this paper as [65]
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Self-citation
Metadata
- Authors
- Farshi, P., Mirmohammadali, S. N., Rajpurohit, B., Smith, J. S., & Li, Y.
- Affiliations
- Kansas State University (US)
- Corresponding author
- Li, Yonghui
- Venue
- Journal of Agriculture and Food Research
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- Elsevier BV
- Published
- 2024-03
- Volume
- 15
- Pages
- 100927
- ISSN
- 2666-1543 (ISSN-L)
- OpenAlex
- W4389743661
- Cited by
- 78
- References
- 242
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- en
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- Licence
- Locations
- Journal of Agriculture and Food Research (publishedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Funders
- National Institute of Food and Agriculture (7003330)
- Topics
- Physical Sciences › Materials Science › Biomaterials › Nanocomposite Films for Food Packaging
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Keywords
- pea protein, pea starch, edible films, edible coatings, functional properties, legume protein, protein extraction, mechanical properties, water vapor permeability, film transparency, plasticizers, pH effect, thermal effects, food packaging, non-food applications
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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