Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and Applications

Abstract

Yellow field peas (Pisum sativum L.) hold significant value for producers, researchers, and ingredient manufacturers due to their wealthy composition of protein, starch, and micronutrients. The protein quality in peas is influenced by both intrinsic factors like amino acid composition and spatial conformations and extrinsic factors including growth and processing conditions. The existing literature substantiates that the structural modulation and optimization of functional, organoleptic, and nutritional attributes of pea proteins can be obtained through a combination of chemical, physical, and enzymatic approaches, resulting in superior protein ingredients. This review underscores recent methodologies in pea protein extraction aimed at enhancing yield and functionality for diverse food systems and also delineates existing research gaps related to mitigating off-flavor issues in pea proteins. A comprehensive examination of conventional dry and wet methods is provided, in conjunction with environmentally friendly approaches like ultrafiltration and enzyme-assisted techniques. Additionally, the innovative application of hydrodynamic cavitation technology in protein extraction is explored, focusing on its prospective role in flavor amelioration. This overview offers a nuanced understanding of the advancements in pea protein extraction methods, catering to the interests of varied stakeholders in the field.

Keywords: functionality; green extraction; plant-based protein; processing.

Figure 1

Flowchart showing a mild fractionation method adapted from Kornet et al [33]. ALB RF: albumin-rich fraction; GLB RF: globulin-rich fractions.

Figure 2

Wet and dry fractionation of pea protein. Adapted from Pulse Canada [80].

Figure 3

Energy consumption of dry and wet fractionation is shown as Sankey’s model. Adapted from Schutyser et al. [87].