Techno-functional properties of pea (Pisum sativum) protein isolates: A review | Zendy

Miroljub Barać | Zendy; Mirjana B. Pešić | Zendy; Sladjana P. Stanojević | Zendy; Aleksandar Ž. Kostić | Zendy; Slavica Čabrilo | Zendy

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Techno-functional properties of pea (Pisum sativum) protein isolates: A review

Author(s) -

Miroljub Barać,

Mirjana B. Pešić,

Sladjana P. Stanojević,

Aleksandar Ž. Kostić,

Slavica Čabrilo

Publication year - 2015

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt1546001b

Subject(s) - sativum , legume , pea protein , pisum , functional food , microbiology and biotechnology , food science , biology , food products , protein quality , biochemistry , botany

Due to high nutritive quality, good techno-functional properties and low cost, legume protein products are becoming the most appropriate alternative to protein products of animal origin. In food industries, these products are usually used as techno-functional additives which provide specific characteristics of final food products. Legume proteins are commonly used as flour, concentrates, and isolates. The greatest application on industrial scale has soy proteins, and to a lesser extent, in the past 20 years, pea protein isolates. The modest use of pea protein is partly a result of insufficient information relating to their techno-functional properties. This paper is an overview of techno-functional properties of pea proteins and their isolates. Also, the paper deals with the possible use of limited enzymatic hydrolysis as a method for the improvement of their techno-functional properties. [Projekat Ministarstva nauke Republike Srbije, br. TR-31069

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