Summary
This narrative review synthesises the current status of pea protein as a functional ingredient, evaluating multiple extraction techniques and their trade-offs in terms of protein purity, chemical inputs, and cost. The authors document pea protein's nutritional quality, low allergenicity, and versatile functional properties that enable its use across diverse food categories, positioning it as a sustainable alternative to conventional proteins in the global food industry.
Regional applicability
Pea cultivation and protein extraction are practised in the United Kingdom and Europe, making these findings relevant to domestic food manufacturing and supply chain development. The review's emphasis on sustainability and allergenicity aligns with UK and European food policy priorities, though specific UK performance data are not provided.
Key measures
Protein content, allergenicity, functional properties (solubility, water holding capacity, oil holding capacity, emulsion ability, gelation, viscosity), protein purity by extraction method, chemical inputs and water use
Outcomes reported
The review examines pea protein as a high-quality, sustainable protein source with excellent functional properties including solubility, water and oil holding capacity, emulsification, gelation, and viscosity. It compares extraction techniques (dry fractionation, wet fractionation, salt extraction, mild fractionation) and documents applications across cereals, bakery, dairy, and meat products.
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