Vol. 11, Special Issue 11 (2022)

Author(s):
Anuradha Kumari, Vikrant Narwal, Sonika Choudhary and Niraj Kumar Singh

Abstract:
Pea protein is a plant based high quality protein, rich in branched chain amino acids, easily available, cost-effective protein. Its well-balanced amino acid composition makes it a suitable preference among researchers. It has low allergenicity, higher digestibility and lesser health controversy compared to soy protein. A mature pea on dry basis, is comprising of 26% protein (of which 16-24% albumin and 50-55% globulin fraction). The major globulin fraction further categorized as legumin [11S], vicilin [7S] and convicilin [8S]. These fractions are responsible for functional properties such gelling property, water holding capacity, emulsification property, foaming and fat binding ability. Pea protein fractions also posses variuos health benefits including antioxidative, antihypertensive, anti-inflammatory, cholesterol lowering, modulating gut microbiota activity etc. Due to theses attributes pea proteins is emerging as a preferred choice among the commercial traders as compared to other proteins. Further different extraction methods like dry and wet fractionation, alkali solubilition, salt extraction are used to obtain pea protein concentrates or isolates. Pea protein can be used as a pharmaceutical applications, edible film coating material, extruded product, food emulsifier, food supplements etc. Therefore, this review will cover pea protein characterization, extraction methods, functional properties, applications and possible future aspects.