Pea protein

The mmen is not functional at birth and milk is shunted to the abomasum. One to two weeks after birth, the neonate consumes soHd food if offered. A calf or lamb that is nursing tends to nibble the mother s feed. An alternative method of raising the neonate is to remove it from its mother at a very young age, <1 week. A common example of an early weaning situation is the dairy calf that is removed from the cow soon after birth so that the cow s milk supply might be devoted entirely to production. In this instance, the neonate requires complete dietary supplementation with milk replacer. Sources of milk replacer protein have traditionally included milk protein but may also include soybean proteins, fish protein concentrates, field bean proteins, pea protein concentrates, and yeast protein (4). Information on the digestibiUty of some of these protein sources is available (4). 

MARIOTTI F, PUEYO M E, TOME D, BEROT S, BENAMOUZIG R, MAKE S (2001) The influence of the albumin fraction on the bioavailability and postprandial utilization of pea protein given selectively to humans. /Awir. 131 1706-13. 

Amino Acid Content. Amino acid content of field pea products is related to protein level, method of processing, and fraction (starch or protein). The protein fraction contains fewer acidic (glu, asp) amino acids than the starch fraction and more basic (lys, his, arg) amino acids than the starch fraction. Also, there are more aromatic (tyr, phe) amino acids, leu, iso, ser, val, and pro in the protein fraction than in the starch fraction (5). An amino acid profile of pea protein concentrate shows relatively high lysine content (7.77 g aa/16 g N) but low sulfur amino acids (methionine and cystine) (1.08-2.4 g aa/16 g N). Therefore, it is recommended that air classification or ultrafiltration be used because acid precipitation results in a whey fraction which contains high levels of sulfur amino acids (12,23). Also, drum drying sodium proteinates decreases lysine content due to the Maillard reaction (33). 

Water Absorption. Water absorption of pea protein isolates depends on pH and processing method used to produce the isolate. Isoelectric pea protein isolate absorbed 2.7 to 2.8 times its weight of water at pH 7 while UF pea protein isolate absorbed 3.3 times its weight of water at pH 2.5 and twice its weight in water at pH 8.5 (13). These low water absorption values may be due to the high nitrogen solubilities of these proteins (35). 

Nielsen et al. (39) used pea flour and pea protein concentrate, both cooked and raw, in noodles and spaghetti. The pasta was made from composite flours prepared by blending 33% pea flour with 67% wheat flour or 20% pea concentrate with 80% wheat flour. Protein content of the fortified noodles was approximately one-third higher than the wheat flour noodles. Addition of pea flour reduced the cooking time, but resulted in a softer product and lower yield than the wheat pastas. Precooking the pea flour improved flavor and decreased noodle dough stickiness, but the texture and yield of the cooked pasta was still less than that of wheat products. 

Field Pea Flour in Other Baked Products. When McWatters (44) substituted 8% field pea flour and 4.6% field pea concentrate for milk protein (6%) in baking powder biscuits, sensory attributes, crumb color, and density of the resulting biscuits were adversely affected. No modifications were made in recipe formulation when pea products were incorporated. The doughs were slightly less sticky than control biscuits that contained whole milk. This might be due to lack of lactose or to the different water absorption properties of pea protein or starch. Panelists described the aroma and flavor of these biscuits as harsh, beany and strong. Steam heating the field pea flour improved the sensory evaluation scores, but they were never equivalent to those for the controls. 

Pea Flour and Pea Protein Concentrates," PFPS Bulletin No. 1, Prairie Regional Laboratory, National Research Council and College of Home Economics, University of Saskatchewan,... 

Grain legumes have also been processed into refined starch (10,11) and protein isolates (12,13,14) by procedures derived from the traditional corn starch and soybean protein industries (15). However, comparative data on product yields, composition and losses have not been published. A commercial plant for the wet processing of field pea into refined starch, protein isolate and refined fiber has been established in Western Canada. Little is known about the characteristics of the protein isolate or refined fiber product. Water-washed starch prepared from the air-classified starch fractions of field pea (16,17) and fababean (6) have been investigated for certain physico-chemical and pasting properties. Reichert (18) isolated the cell wall material from soaked field pea cotyledons and determined its fiber composition and water absorption capacity. In addition, the effects of drying techniques on the characteristics of pea protein Isolates have been determined (14). 

The protein concentration in the field pea proteinate was only 87.7% due to the presence of significant quantities of ash, lipid and carbohydrate (Table I). Both refined starches were relatively pure, the protein levels being only 0.5%. The merits of producing protein and starch isolates as opposed to concentrates by the dry process would depend on their relative functional properties and the requirements of the end-user. 

Musampa, R.M., Alves, M.M., Maia, J.M. (2007). Phase separation, rheology and microstructure of pea protein-kappa-carrageenan mixtures. Food Hydrocolloids, 21, 92-99. 

Table IV. Viscosity of emulsions prepared from pea protein...

Szymkiewicz, A. and J drychowski, L. 2002. Influence of selected technological processes on immunogenic properties of pea proteins. Pol J Food Nutr Sci 11/52(SI 1) 100-103. 

Soya proteins mid derivatives (globulin 7s, globulin 11s) Rice and manioc proteins Pea proteins Peanut (conarachin), pistachio, cotton, sunflower, and rapeseed proteins... 

Zhou, D.R, Qian, D.Q., Cramer, C.L. and Yang, Z.B. (1997) Developmental and environmental regulation of tissue- and cell-specific expression for a pea protein farnesyltransferase gene in transgenic plants. Plant /., 12, 921-30. 

Pea is a renewable reservoir for functional macromolecules. Pea proteins or starches can be used for packaging applications, such as films, foams and controlled release systems. The functionality of the biopolymers is influenced by technological treatments and altered by physical, enzymatic or chemical modifications. This work is aimed at obtaining detailed knowledge about the structure-property relationships of pea-based biodegradable plastics. 

Golden>Pea>Pro EN 15. [Brods Industries) Hydrolyzed golden-pea protein for skin and hair care cosmetics. 

Pea Pro-Tein. [Maybrotde] Hydrolyzed pea protein substantivity agent, film-forma, moisturizer for skin and hair care prods. 

Food proteins are important in determining the characteristics of many food products. Frequently the protein used influences more than one characteristic of the food. The protein selected will vary as a function of the protein, the formulation of the food, and the processing of the product. The most common proteins used as food ingredients include egg proteins [83,84], soy proteins [85,86], milk proteins [87,88,89], wheat gluten [90], and fish proteins [91]. Other proteins have been used to a lesser degree and include rapeseed protein, sunflower protein, pea protein, cottonseed protein, peanut protein, and blood plasma. 

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