Views: 0 Author: Site Editor Publish Time: 2023-04-05 Origin: Site
Pea protein powder is a high-quality protein extracted from peas using advanced technology and low-temperature low-pressure technology. Pea protein contains eight essential amino acids for the human body and belongs to the category of full valent protein. Protein is the material foundation of life and the three major components of the human body. Protein deficiency can lead to delayed growth and development, weakened immunity, skin relaxation, and premature aging.
Peas belong to leguminous plants, which are rich in various nutrients required by the human body, especially high-quality protein. And legumes do not contain cholesterol, which is better than animal protein.
The foaming property and foam stability of pea protein powder are closely related to pH, ionic strength, concentration, heat treatment, protein denaturation and protein types. The foaming ability and foam stability of pea protein powder increase with the increase of its concentration. When the concentration reaches 5%, its foaming ability reaches the maximum, while the stability of foam increases with the increase of its concentration, which is especially obvious after 60 minutes. The foaming property and foam stability of pea protein powder are the strongest at pH 6, while the pH values above 6 and below 6 show a downward trend. The foaming property is the worst at pH 2, and the foam stability is the worst at pH 10. At higher temperatures, pea protein has lower oil absorption and stronger oil absorption at lower temperatures, mainly due to the higher viscosity of the oil at lower temperatures.
The emulsifying ability and emulsifying stability of pea protein powder increase with the increase of protein concentration; Pea protein powder has the lowest emulsification and emulsification stability at pH 4, and its emulsification and emulsification stability increase with the increase of pH.
Pea protein is a protein raw material isolated from peas, mainly used to make dairy substitute foods. It is mainly extracted from yellow peas and contains typical legume amino acids. Different types of pea plants can affect protein properties. The pea globulin separated from pea protein has some characteristics similar to casein, so pea protein products are often used to replace whey protein food.
Pea protein is commonly used to increase the protein content of smoothies and milkshakes, as it is a natural vegan and hypoallergenic food that is suitable for almost any diet. Pea protein is a high-quality protein and an important source of iron. It can help with muscle growth, weight loss, and heart health. Pea protein contains a certain amount of amino acids. It has its own health benefits. Pea protein is rich in vitamins A, D, E, and K.
Because pea protein has good functional properties, such as solubility, water absorption, emulsification, foaming and gel formation, it can be used as a food additive in meat processing, leisure food, etc., and plays a role in improving product quality and nutritional structure.
1. Food: Adding pea protein and pea flour to Mantou can effectively improve the farinographic characteristics of flour and improve the nutritional value of Mantou. When the addition amount of pea protein was 4% and the addition amount of pea flour was less than 10%, the sensory score of Mantou was higher than that of Mantou without protein and bean flour. At the same time, the addition of pea protein and pea flour helped to effectively delay the aging of Mantou and extend the shelf life of steamed bread; Adding pea protein powder to noodles improves the flour quality characteristics and enhances the nutritional value of noodles;
2. Feed: Adding 35% pea protein isolate to fish feed has adverse effects on the digestion and intestines of Atlantic salmon; Replacing soybean protein concentrate and soybean meal with pea protein powder in the diet of broilers significantly reduced their body weight; The saccharification of pea protein affects the significant growth of gut symbiotic bacteria, especially Lactobacillus and Bifidobacterium. These changes in microbial composition have a beneficial impact on the gut environment and promote human health.