Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages
Background: Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due to their high protein content with interesting functionality, sustainability, availability, affordability and hypo-allergenicity. This popularity has been parallel to an intensive research from protein isolation to their applications. Pea protein ingredients can be obtained through wet extraction, dry fractionation or more recently mild fractionation. As such, commercial pea proteins ingredients include flour (20–25% protein), concentrate (50–75% protein), and isolate (>80% protein). Beside protein content, these ingredients differ in their chemical composition, thereby affecting their functionality. Scope and approach: In this perspective, this review offers the latest update on essential knowledge for developing innovative food and beverages using pea proteins through emphasizing the production and the characteristics of pea proteins, addressing the efficiency of pea proteins as functional ingredients in foodstuffs making, and discussing the challenges encountered for pea protein popularization. Key findings and conclusions: Current research indicates the importance of developing extraction and drying technologies to reach target techno-functional and organoleptic attributes of pea proteins. A better modulation of processing steps can enable designing high-quality pea protein rich food and beverage.
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Format: | artículo de revisión biblioteca |
Language: | English |
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Elsevier
2021-02-25
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Subjects: | Pea proteins, Isolate, Concentrate, Functionality, Processing, Food industry, |
Online Access: | http://hdl.handle.net/10261/236938 http://dx.doi.org/10.13039/501100002809 http://dx.doi.org/10.13039/501100003359 |
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dig-iata-es-10261-2369382021-11-03T11:42:54Z Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages Boukid, Fatma Molina Rosell, Cristina Castellari, Massimo Generalitat de Catalunya Generalitat Valenciana Pea proteins Isolate Concentrate Functionality Processing Food industry Background: Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due to their high protein content with interesting functionality, sustainability, availability, affordability and hypo-allergenicity. This popularity has been parallel to an intensive research from protein isolation to their applications. Pea protein ingredients can be obtained through wet extraction, dry fractionation or more recently mild fractionation. As such, commercial pea proteins ingredients include flour (20–25% protein), concentrate (50–75% protein), and isolate (>80% protein). Beside protein content, these ingredients differ in their chemical composition, thereby affecting their functionality. Scope and approach: In this perspective, this review offers the latest update on essential knowledge for developing innovative food and beverages using pea proteins through emphasizing the production and the characteristics of pea proteins, addressing the efficiency of pea proteins as functional ingredients in foodstuffs making, and discussing the challenges encountered for pea protein popularization. Key findings and conclusions: Current research indicates the importance of developing extraction and drying technologies to reach target techno-functional and organoleptic attributes of pea proteins. A better modulation of processing steps can enable designing high-quality pea protein rich food and beverage. This work was supported by CERCA Programme (Generalitat de Catalunya) and Generalitat Valenciana (Project Prometeo 2017/189). Peer reviewed 2021-04-07T05:23:26Z 2021-04-07T05:23:26Z 2021-02-25 artículo de revisión http://purl.org/coar/resource_type/c_dcae04bc Trends in Food Science and Technology 110: 729-742 (2021) 0924-2244 http://hdl.handle.net/10261/236938 10.1016/j.tifs.2021.02.040 http://dx.doi.org/10.13039/501100002809 http://dx.doi.org/10.13039/501100003359 en Postprint https://doi.org/10.1016/j.tifs.2021.02.040 Sí open Elsevier |
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Pea proteins Isolate Concentrate Functionality Processing Food industry Pea proteins Isolate Concentrate Functionality Processing Food industry Boukid, Fatma Molina Rosell, Cristina Castellari, Massimo Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages |
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Background: Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due to their high protein content with interesting functionality, sustainability, availability, affordability and hypo-allergenicity. This popularity has been parallel to an intensive research from protein isolation to their applications. Pea protein ingredients can be obtained through wet extraction, dry fractionation or more recently mild fractionation. As such, commercial pea proteins ingredients include flour (20–25% protein), concentrate (50–75% protein), and isolate (>80% protein). Beside protein content, these ingredients differ in their chemical composition, thereby affecting their functionality.
Scope and approach: In this perspective, this review offers the latest update on essential knowledge for developing innovative food and beverages using pea proteins through emphasizing the production and the characteristics of pea proteins, addressing the efficiency of pea proteins as functional ingredients in foodstuffs making, and discussing the challenges encountered for pea protein popularization.
Key findings and conclusions: Current research indicates the importance of developing extraction and drying technologies to reach target techno-functional and organoleptic attributes of pea proteins. A better modulation of processing steps can enable designing high-quality pea protein rich food and beverage. |
author2 |
Generalitat de Catalunya |
author_facet |
Generalitat de Catalunya Boukid, Fatma Molina Rosell, Cristina Castellari, Massimo |
format |
artículo de revisión |
topic_facet |
Pea proteins Isolate Concentrate Functionality Processing Food industry |
author |
Boukid, Fatma Molina Rosell, Cristina Castellari, Massimo |
author_sort |
Boukid, Fatma |
title |
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages |
title_short |
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages |
title_full |
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages |
title_fullStr |
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages |
title_full_unstemmed |
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages |
title_sort |
pea protein ingredients: a mainstream ingredient to (re)formulate innovative foods and beverages |
publisher |
Elsevier |
publishDate |
2021-02-25 |
url |
http://hdl.handle.net/10261/236938 http://dx.doi.org/10.13039/501100002809 http://dx.doi.org/10.13039/501100003359 |
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