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Ge Jiao, Sun Cui-Xia, Corke Harold, Gul Khalid, Gan Ren-You, Fang Yapeng. The health benefits, functional properties, modifications, and applications of pea (Pisum sativumL.) protein: Current status, challenges, and perspectives. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD
来源：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
发布时间：2020-09-16
作者：甘人友（通讯作者）
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| 作者: Ge, J (Ge, Jiao); Sun, CX (Sun, Cui-Xia); Corke, H (Corke, Harold); Gul, K (Gul, Khalid); Gan, RY (Gan, Ren-You); Fang, YP (Fang, Yapeng) | ||||||||
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| 影响因子 (2019 年): 9.912 | ||||||||
| 摘要: In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativumL.) is an important source of high-quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water- and oil-holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry. | ||||||||
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| 语言: English | ||||||||
| 文献类型: Review | ||||||||
| 作者关键词: applications; functional properties; health benefits; modifications; pea protein | ||||||||
| KeyWords Plus: ENZYME INHIBITORY-ACTIVITY; HIGH-MOISTURE EXTRUSION; MOLECULAR-WEIGHT DISTRIBUTION; IN-VITRO DIGESTION; RHEOLOGICAL PROPERTIES; OXIDATIVE STABILITY; PHYSICOCHEMICAL PROPERTIES; EMULSIFYING PROPERTIES; DELIVERY-SYSTEMS; HEAT-TREATMENT | ||||||||
| 地址: [Ge, Jiao; Sun, Cui-Xia; Corke, Harold; Gul, Khalid; Fang, Yapeng] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China. [Gan, Ren-You] Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Chengdu 610213, Peoples R China. |
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| 通讯作者地址: Fang, YP (corresponding author)，Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China. Gan, RY (corresponding author)，Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Chengdu 610213, Peoples R China. |
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| 电子邮件地址: ganrenyou@caas.cn; ypfang@sjtu.edu.cn | ||||||||
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| Web of Science 类别: Food Science & Technology | ||||||||
| 研究方向: Food Science & Technology | ||||||||
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Shanghai Science andTechnology Committee, Grant/AwardNumber: 18JC1410801; NationalNatural Science Foundation ofChina, Grant/AwardNumber: 31901641; China Central Public-interest Scientific Institution BasalResearch Fund, Grant/AwardNumber: Y2020XK05 |
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