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Pea protein isolates: Structure, extraction, and functionality

Lam, A. C. Y., Can Karaca, A., Tyler, R. T., Nickerson, M. T.·2018·Food Reviews International
DOI 10.1080/87559129.2016.1242135
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Abstract

In keeping with emerging consumer trends, the food industry is continually searching for cheaper and healthier protein ingredients to replace those derived from animal sources (e.g., whey, casein, gelatin, and ovalbumin), gluten-based proteins (e.g., wheat), and soy. Pea protein shows promise in filling this niche because it is non-genetically modified organism (GMO), gluten-free, nutritious, and of low allergenicity. This review discusses structure–function relationships of pea protein isolates, the impact of extraction techniques used to produce the isolate, and the impact of cultivar and environment on ingredient performance in terms of solubility, water- and oil-holding capacities, emulsifying, foaming, and gelation properties.

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Metadata

Authors
Lam, A. C. Y., Can Karaca, A., Tyler, R. T., & Nickerson, M. T.
Venue
Food Reviews International
Publisher
Informa UK Limited
Published
2016-12-18
Volume
34
Issue
2
Pages
126-147
ISSN
  • 1525-6103 (ISSN-L)
  • 8755-9129
DOI
10.1080/87559129.2016.1242135
OpenAlex
W2524849702
Cited by
902
References
7
FWCI
17.63
Type
journal article
Language
en
Open access
closed
Funders
  • Saskatchewan Pulse Growers (SPCD-BPRO 1201)
  • Saskatchewan Agriculture Development Fund (2011-0133)

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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.