The health benefits, functional properties, modifications, and applications of pea (Pisum sativumL.) protein: Current status, challenges, and perspectives

文献类型： 外文期刊

第一作者： Ge, Jiao

作者： Ge, Jiao;Sun, Cui-Xia;Corke, Harold;Gul, Khalid;Fang, Yapeng;Gan, Ren-You

作者机构：

关键词： applications; functional properties; health benefits; modifications; pea protein

期刊名称：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY （ 影响因子：12.811； 五年影响因子：15.365 ）

ISSN： 1541-4337

年卷期： 2020 年 19 卷 4 期

页码：

收录情况： SCI

摘要： In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativumL.) is an important source of high-quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water- and oil-holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.

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