Raw Materials Pea Protein Powder

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Specification: 99% min Pea Protein Powder

Sample:Pea Protein Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance: White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Pea Protein Powder Usage and Synthesis.

Pea protein is a protein ingredient isolated from peas and is mainly used to make dairy alternatives such as non-dairy vegan cheese and yoghurt.

It is mainly extracted from yellow peas (scientific name Pisumsativum) and contains typical legume amino acids. Different species of pea strains affect the properties of the protein.

Pea protein isolates a leguminous globulin with properties somewhat similar to casein, so pea protein products are often used as a substitute for whey protein foods.

Some marketing claims for pea protein foods have been made to replace soy products due to consumer concerns that soy products may be genetically modified.

Uses of Pea Protein.

Because pea protein has good functional properties, such as solubility, water absorption, emulsification, foaming and gel formation, etc., it can be used as a food additive in meat processing, leisure food, etc., to improve the quality of the product and the role of the nutritional structure.

1.Food: add pea protein and pea flour to steamed bread, can effectively improve the flour properties of flour, improve the nutritional value of steamed bread.

When the addition of pea protein is 4%, the addition of pea flour in 10% or less, the buns of the sensory score than the unadded protein and pea flour to be higher, while pea protein and pea flour added to help slow down the aging of the buns, prolonging the shelf life of the buns; pea protein powder added to the noodles to improve the flour characteristics of the flour, improve the nutritional value of the noodles;

2. Feed: 35% of pea isolate protein added to fish feed, the digestion of Atlantic salmon as well as the intestinal tract adversely affected; in broiler feeding rations with pea protein powder instead of soybean protein concentrate and soybean meal, broiler body weight is significantly reduced; pea protein saccharification affects the intestinal commensal bacteria, in particular lactobacillus and bifidobacterium significant growth in the composition of microorganisms of these changes in the beneficial effects of the intestinal environment and promote human health.

Characteristic of Pea Protein.

Protein solubility of bowl bean protein was close to 0 in the isoelectric point region (pH 4.0-6.0), and increased rapidly under neutral, alkaline and extreme acidic (pH 2.0, pH 3.0) conditions, with the highest solubility of globulin close to 80%, which was significantly higher than that of isolated protein (PPI).

The denaturation temperatures of pea globulin vicilin (7S) and pea globulin legumin (11S) were about 83°C and 92°C, respectively, and 11S was more thermally stable than 7S.

Fluorescence spectroscopy, surface hydrophobicity analysis showed that the isolated proteins were partially denatured, and the acid and alkaline treatments during their preparation led to a change in protein conformation and exposure of hydrophobic regions. At pH 3.0-9.0, the emulsification capacity and emulsion stability of bowl bean globulin were significantly higher than that of PPI.

At pH 5.0 (near the isoelectric point), the emulsification capacity of the protein was positively correlated with the solubility and was the lowest, while deviating from the isoelectric point region the emulsification capacity increased rapidly.

Nutritional value of  Bulk Pea Protein Powder.