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Article | REF: F6040 V1

Pea proteins : structure, extraction and functionalities

Author: Rémi SAUREL

Publication date: March 10, 2020, Review date: September 2, 2020

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5. Conclusion

To compete fully with animal proteins, pea proteins with improved functional, nutritional and organoleptic properties are needed. In the future, the development of pea-based protein ingredients can benefit from technological advances such as genetic selection, germination and fermentation treatments, as well as improved control of protein fractionation to offer protein isolates with targeted functionality.

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