Pea is the second largest edible legume crop, and about 65 countries in the world produce peas. The annual output of peas in China is about 1.6 million tons, accounting for about 9% of the world’s total output of peas. Pea protein is an important component of the peas, and its price 48% ~ 64%, efficacy than 0.6 ~ 1.2, and because it does not contain lactose or cholesterol, low heat, no genetically engineered doubts, bean smell is relatively low, not easy to cause allergic, suitable for lactose intolerance, digestive disorders, and advocates vegetarianism, has high nutritional value.
All that is concentrated is essence. As we all know, pea protein is recognized as high quality protein. Due to its rich lysine, pea protein with high quality amino acid balance has become an excellent supplement for wheat protein. Because its allergen-free characteristics are very rare, it is better than protein from soybean and whey, which is good news for people with allergic constitution.
The proportion of amino acids in pea protein is relatively balanced. Except methionine, the contents of other 7 essential amino acids for human body are close to the FAO/WHO recommended mode value, which is easy to digest and absorb. At the same time, the lysine content is high, so pea protein is a good protein source.
Pea protein can be used as a nutritional fortifier added to grain foods, such as bread, cakes, noodles, nutritional rice flour, can also be used as a meat substitute added to ham sausage, red sausage and other Western meat products. At present, pea protein has a large market, mainly used in the production of protein powder, solid drinks, energy bars, plant protein drinks, plant meat and other fields.
A very suitable substitute
Pea protein is a viable alternative to eggs, a boon for egg-free eaters.
Food scientists reliably studying NDSU have concluded that pea protein not only performed comparable to eggs in preliminary tests, but also proved to be a viable alternative to eggs, especially in popular baked goods. Pea protein is similar to egg protein and both have similar emulsifying properties. Pea protein has excellent foam stability comparable to egg white protein and has been found to perform better than or equal to eggs in cookies, cakes, waffles or muffins in baking experiments.
As you can imagine, the market for functional egg substitutes will explode, and the tens of millions of people with egg or egg product allergies or intolerances will no longer be prevented from enjoying such treats as walnut chocolate breads, cakes, muffins and hazelnut pretzels because of egg allergies or intolerances.
Pea protein can improve the quality of protein, high content without changing its flavor
Pea protein contains at least 80% more protein, which provides a lot of flexibility for other components while being rich in protein. Pea protein can improve flavor, texture, and it is easy to digest, and is highly refined to reduce oligosaccharides. These properties allow the protein content of high-fiber, high-protein, low-calorie bread to increase without changing its flavor.
Post time: Sep-21-2022