Abstract：
The demand for proteins continues to increase due to their nutritional benefits, the growing world population, and rising protein deficiency. Plant-based proteins represent a sustainable source to supplement costly animal proteins. Pea (Pisum sativum L.) is one of the most produced plant legume crops in the world and contributes to 26% of the total pulse production. The average protein content of pea is about 20%-25%. The commercial utilization of pea proteins is limited, partially due to its less desirable functionalities and beany off-flavor. Protein modification may change these properties and broaden the application of pea proteins in the food industry. Functional properties such as protein solubility, water and oil holding capacity, emulsifying/foaming capacity and stability, and gelation can be altered and improved by enzymatic, chemical, and physical modifications. These modifications work by affecting protein chemical structures, hydrophobicity/hydrophilicity balance, and interactions with other food constituents. Modifiers, reaction conditions, and degree of modifications are critical variables for protein modifications and can be controlled to achieve desirable functional attributes that may meet applications in meat analogs, baking products, dressings, beverages, dairy mimics, encapsulation, and emulsions. Understanding pea protein characteristics will allow us to design better functional ingredients for food applications.
摘要：
由于蛋白质的营养益处，对蛋白质的需求继续增加，不断增长的世界人口,和蛋白质缺乏上升。基于植物的蛋白质代表了补充昂贵的动物蛋白质的可持续来源。豌豆（PisumsativumL.）是世界上产量最高的植物豆类作物之一，占脉冲总产量的26％。豌豆的平均蛋白质含量约为20％-25％。豌豆蛋白的商业利用是有限的，部分原因是其不太理想的功能和异味。蛋白质修饰可能会改变这些特性并拓宽豌豆蛋白在食品工业中的应用。功能特性，如蛋白质溶解度，持水和持油能力，乳化/发泡能力和稳定性，凝胶化可以通过酶来改变和改善，化学,和物理修改。这些修饰通过影响蛋白质化学结构起作用，疏水性/亲水性平衡，以及与其他食物成分的相互作用。修饰符,反应条件,和修饰程度是蛋白质修饰的关键变量，可以控制以实现可能满足肉类类似物应用的理想功能属性，烘焙产品,敷料,饮料,乳制品模仿，封装，和乳液。了解豌豆蛋白的特性将使我们能够为食品应用设计更好的功能成分。
