Pea protein

Pea protein is a food product and protein supplement derived and extracted from yellow and green split peas, Pisum sativum. It can be used as a dietary supplement to increase an individual's protein or other nutrient intake, or as a substitute for other food products (e.g. the substitution of dairy milk by pea milk). As a powder, it is used as an ingredient in food manufacturing, such as a thickener, foaming agent, or an emulsifier.^[1]^[2]

It is extracted in a powder form and can be processed and produced in different ways:

As an isolate - through the process of wet fractionation which produces a high protein concentration
As a concentrate - through the process of dry fractionation which produces a low protein concentration
In textured form, which is when it is used in food products as a substitute for other products, such as meat alternatives

Pea protein is a food source due to its availability, low allergenicity, and high nutritional value.^[3] It is a common source of plant food protein.^[4]

Pea protein is criticized for its effects on digestion, taste, and high sodium content.^[4] Depending on the method of processing, pea protein can contain certain levels of trypsin inhibitors, phytates, and lectins, which can cause negative side effects, such as reduced nutrient uptake and intestinal damage.^[1]

^ ^a ^b Sandberg, A. -S. (2011-01-01), Saarela, Maria (ed.), "15 - Developing functional ingredients: a case study of pea protein", Functional Foods (Second Edition), Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, pp. 358–382, doi:10.1533/9780857092557.3.358, ISBN 978-1-84569-690-0, retrieved 2020-05-28
^ Zhao, Hefei (February 2020). "Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products". Journal of Food Biochemistry. 44 (4): 13157. doi:10.1111/jfbc.13157. PMID 32020651. S2CID 211034183.
^ Lam, A. C. Y.; Karaca, A. Can; Tyler, R. T.; Nickerson, M. T. (2018-02-17). "Pea protein isolates: Structure, extraction, and functionality". Food Reviews International. 34 (2): 126–147. doi:10.1080/87559129.2016.1242135. ISSN 8755-9129. S2CID 89504014.
^ ^a ^b Krefting, Jessica (September 2017). "The Appeal of Pea Protein". Journal of Renal Nutrition. 27 (5): e31–e33. doi:10.1053/j.jrn.2017.06.009. ISSN 1051-2276.

[:0-1] Sandberg, A. -S. (2011-01-01), Saarela, Maria (ed.), "15 - Developing functional ingredients: a case study of pea protein", Functional Foods (Second Edition), Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, pp. 358–382, doi:10.1533/9780857092557.3.358, ISBN 978-1-84569-690-0, retrieved 2020-05-28

[2] Zhao, Hefei (February 2020). "Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products". Journal of Food Biochemistry. 44 (4): 13157. doi:10.1111/jfbc.13157. PMID 32020651. S2CID 211034183.

[:1-3] Lam, A. C. Y.; Karaca, A. Can; Tyler, R. T.; Nickerson, M. T. (2018-02-17). "Pea protein isolates: Structure, extraction, and functionality". Food Reviews International. 34 (2): 126–147. doi:10.1080/87559129.2016.1242135. ISSN 8755-9129. S2CID 89504014.

[:4-4] Krefting, Jessica (September 2017). "The Appeal of Pea Protein". Journal of Renal Nutrition. 27 (5): e31–e33. doi:10.1053/j.jrn.2017.06.009. ISSN 1051-2276.

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