Pea protein powder is a high-quality protein isolated from peas using advanced technology and low temperature and low pressure technology. Pea protein contains eighteen kinds of amino acids necessary for the human body and is a full-value protein. Protein is the material basis of life and is the three major components of the human body. Protein deficiency can cause stunted growth, low immunity, sagging skin and premature aging.
The foamability and foam stability of pea protein powder are closely related to pH, ionic strength, concentration, heat treatment, the degree of protein denaturation and the type of protein. The foamability and foam stability of pea protein powder increase with increasing concentration. When the concentration reaches 5%, the foaming ability is the strongest, and the stability of the foam increases with increasing concentration. This is particularly evident after 60 min. Pea protein powder has the strongest foamability and foam stability at pH 6, while pH values greater than 6 and less than 6 show a downward trend. The foamability is the worst at pH 2 and the foam stability is the worst at pH 10. At higher temperatures, pea protein has lower oil absorption and stronger oil absorption at lower temperatures, mainly because the viscosity of the oil is greater at lower temperatures. The emulsifiability and emulsification stability of pea protein powder increase with the increase of the concentration of the protein solution; at pH 4, the pea protein powder has the smallest emulsification and emulsification stability. As the pH increases, its emulsification and emulsification stability are both Enhanced.
At the 237th Annual American Chemistry Conference in Salt Lake City, USA in 2009, Canadian food chemist, Dr. Rotimi E. Aluko of MANITOBA University and other scientists announced a new “diet therapy” discovery: when pea protein is hydrolyzed by thermolysin, The pea protein is filtered from the membrane to hydrolyze the peptide, and it has a blood pressure-lowering effect. This conclusion has been verified by a large number of mice with hypertension or patients with hypertension.
Pea protein powder can be added to cereal foods as nutrition fortifiers, such as bread, cakes, noodles, nutritional rice flour, and can also be added to Western meat products such as ham sausage, red sausage, etc.
Post time: Apr-01-2020