Introduction of pea protein
Pea protein is a high-quality protein that is easily absorbed and efficiently utilized by the human body. It is rich in lysine, complementing the amino acid profiles of staple grains (such as rice and wheat), making it an excellent choice for protein supplementation. The essential amino acid (EAA) composition of pea protein is well-balanced and closely aligns with the FAO/WHO recommended standard pattern.
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Advanced Pea Protein Concentrate and Isolate for Food Innovation
1. Pea Protein Concentrate (PPC), 65%-80% Protein Content
Process Flow and Description
Using peas as raw material, the process begins with cleaning and dehulling, followed by grinding into pea flour. The pea flour is mixed with water, and the pH is adjusted using NaOH solution for alkaline extraction. After thorough extraction, centrifugal separation yields a protein phase solution and a starch phase precipitate. The protein phase is then adjusted to the isoelectric pH using HCl solution for acid precipitation, followed by centrifugation to collect the protein precipitate. The precipitate is dried to produce pea protein concentrate.
Functional Advantages
Retains some dietary fiber and natural plant nutrients (e.g., polyphenols), offering comprehensive nutrition. Exhibits excellent processing adaptability: Gelation: Strong heat-induced gelation, making it an ideal choice for plant-based meat, vegetarian sausages, and other textured products.
Water Retention: Water absorption rate of 3-5 times its weight, enhancing moisture retention and shelf life in baked goods.
2. Pea Protein Isolate (PPI), Dry Basis Protein Purity ≥80%
Process Flow and Description
Using peas as raw material, the process involves cleaning, dehulling, and grinding into pea flour. The flour is mixed with water, and the pH is adjusted with NaOH solution for alkaline extraction. After thorough extraction, centrifugal separation yields a protein phase solution and a starch phase precipitate. The protein phase is adjusted to the isoelectric pH using HCl solution for acid precipitation. The precipitate is washed with deionized water, neutralized with NaOH solution, washed again, and dried to produce pea protein isolate with a protein content ≥80%.
Functional Advantages
Offers ultra-high purity and functionality with exceptional processing performance:
Solubility: >85% (at pH 7.0), suitable for liquid beverages and protein powders.
Emulsification: Comparable to whey protein, ideal for plant-based milk, salad dressings, and other emulsified systems.
Foaming: Can replace egg whites, suitable for baking, foaming, and plant-based desserts.
Low Allergenicity: Free of lactose and gluten, suitable for allergen-sensitive individuals and infant food formulations.
Process Flow and Description
Using peas as raw material, the process begins with cleaning and dehulling, followed by grinding into pea flour. The pea flour is mixed with water, and the pH is adjusted using NaOH solution for alkaline extraction. After thorough extraction, centrifugal separation yields a protein phase solution and a starch phase precipitate. The protein phase is then adjusted to the isoelectric pH using HCl solution for acid precipitation, followed by centrifugation to collect the protein precipitate. The precipitate is dried to produce pea protein concentrate.
Functional Advantages
Retains some dietary fiber and natural plant nutrients (e.g., polyphenols), offering comprehensive nutrition. Exhibits excellent processing adaptability: Gelation: Strong heat-induced gelation, making it an ideal choice for plant-based meat, vegetarian sausages, and other textured products.
Water Retention: Water absorption rate of 3-5 times its weight, enhancing moisture retention and shelf life in baked goods.
2. Pea Protein Isolate (PPI), Dry Basis Protein Purity ≥80%
Process Flow and Description
Using peas as raw material, the process involves cleaning, dehulling, and grinding into pea flour. The flour is mixed with water, and the pH is adjusted with NaOH solution for alkaline extraction. After thorough extraction, centrifugal separation yields a protein phase solution and a starch phase precipitate. The protein phase is adjusted to the isoelectric pH using HCl solution for acid precipitation. The precipitate is washed with deionized water, neutralized with NaOH solution, washed again, and dried to produce pea protein isolate with a protein content ≥80%.
Functional Advantages
Offers ultra-high purity and functionality with exceptional processing performance:
Solubility: >85% (at pH 7.0), suitable for liquid beverages and protein powders.
Emulsification: Comparable to whey protein, ideal for plant-based milk, salad dressings, and other emulsified systems.
Foaming: Can replace egg whites, suitable for baking, foaming, and plant-based desserts.
Low Allergenicity: Free of lactose and gluten, suitable for allergen-sensitive individuals and infant food formulations.
Plant-based beverage
Plant-based vegetarian
Dietary-supplement
Baking
Pet food
Deep sea fish feed
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