| Basic Information | |
| Product name | Pea Protein powder |
| Grade | Food grade |
| Appearance | White to light yellow powder |
| Assay | 60-90(%) |
| Shelf life | 2 years |
| Packing | 25kg/drum |
Description
Pea Protein is the natural plant-based protein derived through drying of yellow split peas and then grinding them into flour-like powder containing protein, starch, and fiber. The powder then passes through water-based isolation to separate the fiber and starch. After wet-filtration and centrifugation, the protein is precipitated and finally dry sprayed to leave high concentrated Pea Protein Isolate. Pea Protein is dairy-free, lactose-free, gluten-free, soy-free, contains fewer carbohydrates, and is naturally cholesterol and fat-free. Pea Protein has high protein content per serving, has a well-balanced amino acid profile, has good solubility in water, displays good texture, and exhibits a low incidence of allergy. The natural protein supplement is the most appealing protein for vegans and vegetarians, it assists in muscle growth, muscle recovery, and weight loss.
Application
Because pea protein has good functional properties, such as solubility, water absorption, emulsification, foaming and gel formation, it can be used as a food additive in meat processing, leisure food, etc., and plays a role in improving product quality and nutritional structure. 1. Food: Adding pea protein and pea flour to Mantou can effectively improve the farinographic characteristics of flour and improve the nutritional value of Mantou. When the addition amount of pea protein was 4% and the addition amount of pea flour was less than 10%, the sensory score of Mantou was higher than that of non added protein and bean flour. At the same time, the addition of pea protein and pea flour helped to prolong the aging of Mantou and extend the shelf life of Mantou; Adding pea protein powder to noodles improves the flour quality characteristics and enhances the nutritional value of noodles; 2. Feed: Adding 35% pea protein isolate to fish feed has adverse effects on the digestion and intestines of Atlantic salmon; Replacing soybean protein concentrate and soybean meal with pea protein powder in the diet of broilers significantly reduced their body weight; The saccharification of pea protein affects the significant growth of gut symbiotic bacteria, especially Lactobacillus and Bifidobacterium. These changes in microbial composition have a beneficial impact on the gut environment and promote human health.used to treat taurine-deficiency diseases such as dilated cardiomyopathy, a type of heart disease.
