Nutritional and functional properties of pea peptides

Pea protein is a protein extracted from peas. Pea protein contains all the eighteen kinds of amino acids necessary for the human body and belongs to full-value protein. Pea peptide is a small molecular oligopeptide with a relative molecular weight of 200-800 Dalton, which is prepared from pea protein as raw material through enzymatic hydrolysis, separation, purification and drying of Chemicalbook. Pea peptide is a protein hydrolyzate obtained from pea protein by protease action.

Pea grains contain 15.5%-39.7% protein, about 2% fat, and are also rich in vitamins B1, B2 and niacin. Studies have shown that pea peptides contain 8 amino acids that the human body cannot synthesize by themselves, and their proportions are close to the FAO/WHO recommended pattern. Amino acids are essential nutrients for the human body, but the human body has 8 kinds of amino acids that cannot be synthesized by itself and must be ingested by the outside world. Except for methionine, the content of these 8 amino acids in pea peptides was slightly lower, and the rest of the amino acid ratios were close to the FAO/WHO recommended model.

Pea polypeptide has quite high water retention, oil absorption and good gel formation, as well as certain foaming and emulsifying properties, making it suitable for use in flour products, pastry products and meat products.

The good functional properties of pea peptides make pea peptides widely used in food and health care products. Pea peptides have quite high water retention, oil absorption and good gel formation, and can be used in meat products such as ham sausages. As an excellent additive; pea polypeptides have certain foaming properties and foam stability, and can be partially added to pastry products instead of eggs; pea polypeptides have very good emulsifying properties and emulsifying stability Emulsifier; pea peptides can quickly emulsify fat, and prepare sausages with good emulsifying properties. The prepared sausages are very delicious and have high nutritional value; when pea peptides are used in biscuits, they can enhance aroma and protein, and can be developed into health food with different functions ; Pea peptides can also be used in noodle products, such as adding pea peptides to noodles can improve the nutritional value, strength and muscle strength of noodles, and can improve the appearance and taste of noodles.