Peas are the second largest edible legume crop. About 65 countries in the world produce peas. China's annual pea production is about 1.6 million tons, accounting for about 9% of the world's total pea production. Pea protein is an important component of peas, pea does not contain lactose and cholesterol, is low in calories, has no concerns about genetic modification, has a relatively low bean smell, and is not easy to cause Allergic, due to these advantages, pea protein are suitable for people with lactose intolerance, people with digestive disorders and vegetarians, in the meanwhile, pea protein has high nutritional value.
As we all know, pea protein is recognized as a high-quality protein. Because it is rich in lysine and has a high-quality amino acid balance, pea protein is an excellent supplement to wheat protein. Because it is very rare duo to no contain of allergens, it is better than soybeans and whey protein and is good news for people with allergies.
The amino acid ratio of pea protein is relatively balanced. The content of the other seven essential amino acids except methionine is close to the FAO/WHO recommended model value. It is easy to digest and absorb. At the same time, the lysine content is high, making it a good source of protein.
Pea protein can be added as a nutritional additive to cereal foods, such as bread, cakes, noodles, and nutritious rice powder. It can also be added as a meat substitute to Western-style meat products such as ham sausage and red sausage. At present, pea protein has a large market and is mainly used in the production of protein powder, solid drinks, energy bars, plant protein drinks, plant meat and other fields.
