Science and Technology of Food Industry

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Volume 44 Issue 6
Mar.  2023
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ZHOU Hang, XIAO Tong, XIE Tiemin. Research Progress on Modification and Application of Pea Protein in Food Field[J]. Science and Technology of Food Industry, 2023, 44(6): 485−493. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050359.
Citation: ZHOU Hang, XIAO Tong, XIE Tiemin. Research Progress on Modification and Application of Pea Protein in Food Field[J]. Science and Technology of Food Industry, 2023, 44(6): 485−493. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050359.
shu

Research Progress on Modification and Application of Pea Protein in Food Field

  • College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China

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  • Received Date: May 30, 2022
  • Available Online: December 25, 2022
    Graphical Abstract
    • Abstract
  • Pea is an important source of high-quality plant protein in human diet, and its protein components are hypoallergenic. Many scholars have conducted studies on the function of pea protein, while there is still a lack of systematic reports on the effects of modifications methods on the structure and properties of pea protein. In order to expand the application of pea protein in the food industry, the effects of physical modification, chemical modification, enzymatic modification and multiple modification on the structural and functional properties are reported in this study, as well as introduce the encapsulation of pea protein in active ingredients, emulsions, substitution of other proteins and optimization of food. Moreover, the prospect of application of pea protein in food industry is prospected.
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