Pea protein is a protein material isolated from peas, which is mainly used to make milk substitute foods. It is mainly extracted from yellow peas and contains typical soy amino acids. The different species of pea strains can affect the properties of the protein. The legumin isolated from pea protein has characteristics similar to casein, so pea protein products are often used to replace whey protein foods. Because of consumer concerns that soy products may be genetically modified, some pea protein products are marketed as a replacement for soy products. Pea protein is often used to boost the protein content of smoothies and shakes because it is naturally vegan and hypoallergenic and suitable for almost any diet.
1. Pea protein contains a certain amount of amino acids, which are composed of 8 essential amino acids and 12 non-essential amino acids (which can be synthesized by the human body without food intake). Pea protein is a high-quality protein and a great source of iron. Protein accounts for 16% to 20% of the body’s weight, and pea protein can help with muscle growth, weight loss, and heart health. Rich in vitamins A, D, E and K, pea protein has its own health benefits.
2. Physical and chemical properties: The protein solubility of pea protein is close to 0 in the isoelectric point region (pH4.0~6.0), and the solubility increases rapidly under neutral, alkaline and extremely acidic (pH2.0, pH3.0) conditions , where the highest solubility of globulin is close to 80%, which is significantly higher than that of protein isolate (PPI). The denaturation temperatures of vicilin (7S) and vicilin legumin (11S) are about 83°C and 92°C respectively, and the thermal stability of 11S is higher than that of 7S. Fluorescence spectroscopy and surface Chemicalbook hydrophobicity analysis showed that the isolated protein was partially denatured, and the acid-base treatment during its preparation led to a change in protein conformation and exposure of hydrophobic regions. At pH3.0~9.0, the emulsifying ability and emulsifying stability of pelinin were significantly higher than that of PPI. At pH 5.0 (near the isoelectric point), the emulsifying ability of protein is positively correlated with the solubility, and the emulsifying ability is the lowest, while the emulsifying ability increases rapidly in the area away from the isoelectric point.
Solutions and application products of pea protein
Because pea protein has good functional properties, such as solubility, water absorption, emulsification, foaming and gel forming properties, etc., it can be used as a food ingredient for meat processing, plant-based dairy products, plant-based ice cream, snack foods, etc. , Play a role in improving product quality and nutritional structure.
Health Benefits of Pea Protein
1. Pea protein is full price vegetable protein
Complete plant protein, also known as complete plant protein, refers to a type of protein that contains a complete range of essential amino acids and can maintain life and promote growth and development. Pea protein contains 8 kinds of essential amino acids needed by the human body, in sufficient content and in an appropriate ratio.
2. Bio-fermented vegetable protein
Shandong Jianyuan Group developed its own bio-fermentation process by improving the traditional process, which can retain almost all the nutrients of pea protein, and at the same time eliminate the flatulence caused by the characteristics of the beans themselves. The pea protein produced by biological fermentation is more easily accepted by the stomach and intestines and improves the absorption rate of protein.
3. Peas are allergen-free
The eight major food allergens include milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, and soy. These eight food groups or stretches account for 90% of food allergies. Peas are not classified as a food allergen, which is recognized internationally.
4. Peas are GMO-free
In recent years, the problem of genetic modification has become very serious. According to the existing data, it is impossible to evaluate whether the genetic modification is good or bad. The most affected in China is the genetically modified soybean. At present, there are no genetically modified peas in the world. The yellow peas produced by Shandong Jianyuan Group are produced in Canada and do not contain any genetically modified ingredients.
5. Pea protein increases satiety and controls weight
High-protein foods can reduce ghrelin levels, reduce hunger, increase satiety, and reduce food intake. Pea protein suppresses appetite and delays gastric emptying by forming more peptides, reducing ghrelin levels, thereby maintaining a feeling of fullness for a long time.
6. Pea protein is estrogen-free
Soybean products contain soy isoflavones, which are estrogens that affect hormone secretion, metabolic biological activity, and growth active factors. Products that are beneficial to women. Not suitable for male compatriots, especially for teenagers. Peas do not contain such hormones and are suitable for a wide range of people, helping teenagers to supplement protein without affecting their development.
7. Pea protein has high biological value
The biological value (The biological valence) is a biological method to evaluate the nutritional value of protein, which refers to the quality of protein converted into human body per 100 grams of food source protein. It is jointly determined by various data. Pea protein is a protein with high biological value because it contains complete amino acids and high availability, which is higher than soybean protein.
8. Pea Protein Can Build Muscle
Pea protein is rich in essential branched-chain amino acids (valine, isoleucine, and leucine) that play an important role in muscle protein synthesis. Amino acids begin to accumulate in the muscle mass in the hours following training, especially with weight training.
9. Pea protein is cholesterol-free
Cholesterol is also known as cholesterol. Cholesterol is widely present in animals. High cholesterol can lead to vascular arteriosclerosis, hemodynamic changes, etc., which can increase the risk of cardiovascular and cerebrovascular diseases. Pea protein belongs to vegetable protein, does not contain cholesterol, and has low fat content, which is beneficial to human health.