Pea proteins: A review of chemistry, technology of production, and utilization
作者:
Y. J. Owusu‐Ansah,
S. M. McCurdy,
期刊:
Food Reviews International
(Taylor Available online 1991)
卷期:
Volume 7,
issue 1
页码: 103-134
ISSN:8755-9129
年代: 1991
DOI:10.1080/87559129109540903
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
Dry peas are an important protein source for people and for animals. This paper reviews various aspects of the protein in dry peas, including variations in protein content, biochemical characteristics of the major protein components, and amino acid composition. The existing technology for the production of concentrated sources of pea protein (i.e., concentrates and isolates) is described. Finally the utilization of dry peas, pea flours, pea protein concentrates, and pea protein isolates is discussed. That discussion includes studies of the nutritonal value of peas and of the functional properties of dry pea ingredients in model systems and in food products. Topics for future research to enhance utilization of dry peas form the conclusion of this paper.
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