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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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3. Functional properties of pea proteins

In addition to their role as a macronutrient, pea proteins, like many other proteins, have functional abilities that contribute to the structure of certain foods. For example, proteins are commonly used to form gels, emulsions and foams. In general, these properties are fairly closely correlated with protein solubility. These so-called techno-functional properties are based on protein structure, aggregation state and physico-chemical environment

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