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词条 Pea protein
释义

  1. See also

  2. References

Pea protein is a food with a neutral taste that is used in dairy alternatives such as cheeses[1] and yogurt.[2] It is extracted from the yellow pea, Pisum sativum, and has a typical legume amino acid profile. Pea protein isolates are used by meat-alternative manufacturers, such as Ben & Jerry's, Daiya, Gardein, Beyond Meat, Ripple Foods, and Just Mayo.[3]

The genotype of the pea plants affects properties of the protein.[4] Pea protein contains legumin, which has some similar properties to casein, and pea protein products are promoted as an alternative to whey protein.[5][6] Some marketing of pea protein is based on consumer concerns around genetic modification of soy plants.[7][8]

See also

  • Pea milk
  • Edible protein per unit area of land
  • Soy protein

References

1. ^{{cite web|title=CHEDDAR STYLE WEDGE|url=http://www.daiyafoods.com/our-products/cheddar-wedge|work=daiyafoods.com|accessdate=14 July 2013|deadurl=yes|archiveurl=https://web.archive.org/web/20130728224136/http://www.daiyafoods.com/our-products/cheddar-wedge|archivedate=28 July 2013|df=}}
2. ^{{cite web|title=Label Decoder {{!}} Protein Additives|url=https://www.wsj.com/articles/SB10001424127887323820304578410540563066644?mod=dist_smartbrief|work=Wall Street Journal|accessdate=14 July 2013}}
3. ^Barone, Jeanine "Finding Your Inner Pea"; Berkeley Wellness; July 25, 2017.
4. ^{{cite journal|last1=Barac|first1=Miroljub|last2=Cabrilo|first2=Slavica|last3=Pesic|first3=Mirjana|last4=Stanojevic|first4=Sladjana|last5=Zilic|first5=Sladjana|last6=Macej|first6=Ognjen|last7=Ristic|first7=Nikola|title=Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes|journal=International Journal of Molecular Sciences|volume=11|issue=12|year=2010|pages=4973–4990|issn=1422-0067|doi=10.3390/ijms11124973}}
5. ^{{cite journal|last1=Overduin|first1=Joost|last2=Guérin-Deremaux|first2=Laetitia|last3=Wils|first3=Daniel|last4=Lambers|first4=Tim T.|title=NUTRALYS®pea protein: characterization ofin vitrogastric digestion andin vivogastrointestinal peptide responses relevant to satiety|journal=Food & Nutrition Research|volume=59|issue=0|year=2015|issn=1654-661X|doi=10.3402/fnr.v59.25622}}
6. ^{{cite journal|last1=Babault|first1=Nicolas|last2=Païzis|first2=Christos|last3=Deley|first3=Gaëlle|last4=Guérin-Deremaux|first4=Laetitia|last5=Saniez|first5=Marie-Hélène|last6=Lefranc-Millot|first6=Catherine|last7=Allaert|first7=François A|title=Pea proteins oral supplementation promotes muscle thickness gains during resistance training: a double-blind, randomized, Placebo-controlled clinical trial vs. Whey protein|journal=Journal of the International Society of Sports Nutrition|volume=12|issue=1|year=2015|pages=3|issn=1550-2783|doi=10.1186/s12970-014-0064-5}}
7. ^{{cite web|url=https://www.theguardian.com/science/2014/feb/14/silicon-valley-hack-food-industry|title=Why Silicon Valley wants to hack the food industry|author=Sydney Brownstone|work=the Guardian}}
8. ^{{cite web|url=http://www.theepochtimes.com/n3/1949098-how-pea-protein-became-a-star-ingredient/|title=Mushy Peas? Not Anymore. Peas Are a Superfood!|date=27 January 2016|work=The Epoch Times}}
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2 : Dietary supplements|Food additives

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