Everything You Need To Know About Pea Protein And Including Its Types, Forms, Process Etc…

Pea Protein

Yellow and green split peas, also known as Pisum sativum, are the source of Pea Protein, a dietary product and protein supplement. It can be used as a dietary supplement to boost a person's protein or other nutrient consumption or as a stand-in for other foods (for example, switching dairy milk for pea milk). It is used in the production of food as a powdered component, such as a thickening, foaming agent, or emulsifier.

Among the four main classes of Pea Protein (globulin, albumin, prolamin, and glutelin), the two most important storage proteins in pea seeds are globulin and albumin. Legumin and vicilin, two subclasses of globulin that are soluble in salt solutions, are also known. Because it is soluble in water, albumin is thought of as a cytosolic protein having metabolic and enzymatic properties. With a high quantity of lysine, pea protein has an amino acid profile that is well-balanced. Pea protein's chemical and physical features, including as hydration, rheological properties, and surface characteristics, are greatly influenced by its content and structure as well as the circumstances under which it is processed. Pea protein may be employed as an innovative and successful alternative to soybean or animal proteins in functional foods due to its accessibility, cheap cost, nutritional content, and health advantages.

Coherent Market Insights estimates that the global pea protein market was worth US$ 234.88 million in 2021 and is projected to grow at a CAGR of 10.4% from 2022 to 2030 to reach US$ 573.15 million. 

Pea Protein may be found in a variety of forms, including pea protein isolate, pea protein concentrates, and pea flour. Concentrate forms of pea protein, which are mostly used, may be made by an acid hydrolysis procedure. In order to maximize yields and determine functional, dietary, and structural characteristics that influence their suitability for use in the food sector, pea protein extraction needs choosing the right treatments. To generate Pea Protein concentrates and isolates, a number of extraction procedures are also utilized, such as wet extraction, dry fractionation, salt extraction, micellization, and mild fractionation.

Cleaning, drying, sorting, dehulling, and splitting are pre-treatment processes that pea seeds go through before protein extraction. By separating the cotyledons and hulls from whole pulses, this process makes protein extraction easier without compromising the pulses' technological-functional properties. The effectiveness of the extraction as well as the features of the Pea Protein isolate are influenced by a variety of variables, including the extraction process, pH, solubilization time, number of washes, ionic strength, solvation ratio, temperature, extraction equipment, and filtering or purification procedures.

You can also read the press release by Coherent Market Insights https://www.coherentmarketinsights.com/press-release/pea-protein-market-3253