文献类型： 外文期刊

作者： Lu, Z. X. ¹ ; He, J. F. ² ; Zhang, Y. C. ¹ ; Bing, D. J. ³ ;

作者机构： 1.Agr & Agri Food Canada, Lethbridge Res & Dev Ctr, Lethbridge, AB, Canada

2.Inner Mongolia Acad Agr & Anim Husb Sci, Hohhot, Inner Mongolia, Peoples R China

3.Agr & Agri Food Canada, Lacombe Res & Dev Ctr, Lacombe, AB, Canada

关键词： Pea; protein; composition; physicochemical property; functional food

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：11.176； 五年影响因子：11.193 ）

ISSN： 1040-8398

年卷期：

页码：

收录情况： SCI

摘要： Field pea is one of the most important leguminous crops over the world. Pea protein is a relatively new type of plant proteins and has been used as a functional ingredient in global food industry. Pea protein includes four major classes (globulin, albumin, prolamin, and glutelin), in which globulin and albumin are major storage proteins in pea seeds. Globulin is soluble in salt solutions and can be further classified into legumin and vicilin. Albumin is soluble in water and regarded as metabolic and enzymatic proteins with cytosolic functions. Pea protein has a well-balanced amino acid profile with high level of lysine. The composition and structure of pea protein, as well as the processing conditions, significantly affect its physical and chemical properties, such as hydration, rheological characteristics, and surface characteristics. With its availability, low cost, nutritional values and health benefits, pea protein can be used as a novel and effective alternative to substitute for soybean or animal proteins in functional food applications.