Application prospect of pea polypeptide

Amino acids are essential nutrients for human body, but there are 8 kinds of amino acids which can not be synthesized by themselves and need to be taken by the outside world The content of the eight amino acids in pea polypeptide was slightly lower than that in methionine, and the proportion of the other amino acids was close to the FAO / who recommended pattern Pea protein resources in China are extensive and cheap, but these amino acids exist in protein in the form of polymerization, which seriously affects the absorption and utilization of pea protein by human body According to the research results of Mattews and other research groups, protein is mainly absorbed in the form of small molecular peptide after the action of digestive tract enzyme The experiment shows that the absorption rate of low peptide is higher than that of amino acid, and it is easier and faster to be absorbed and utilized by human body than amino acid Based on this theory, pea polypeptides developed by directed enzyme cutting technology of bioengineering have a wide range of application value Pea polypeptide can not only provide nutrients for human growth and development, but also has good physical and chemical indicators and functional characteristics Through functional experiments on pea peptides, researchers found that pea peptides had better solubility, water holding capacity, oil absorption, foaming property, emulsifying property and gelation than pea protein, and demonstrated the effects of several factors on the functional properties of pea peptides, which provided a theoretical basis for the application of pea peptides Pea polypeptide can be widely used in food and health products because of its good efficacy and functional characteristics Pea peptides have high water holding capacity, oil absorption and good gel forming ability, and can be used as ham additives in ham sausage and other meat products Pea peptides have certain foaming properties and foam stability, which can partially replace eggs into cakes Pea peptides have excellent emulsifying properties and emulsifying stability, and can be used as emulsifiers for various foods Pea polypeptide can quickly emulsify fat and make sausages with good emulsification The sausages made from pea polypeptide are very delicious and have high nutritional value; Pea polypeptide can also be used in flour products For example, adding pea polypeptide to noodles can improve the nutritional value, strength and muscle strength of noodles, and improve the appearance and taste of noodles In Japan, Western Europe and other countries, pea polypeptide has been on the market for a long time, and has aroused strong repercussions, which has produced huge economic and social benefits Compared with Japan and other countries, the development of pea polypeptide in China lags behind However, due to the balanced nutrition, easy absorption, high biological potency, special efficacy and excellent functional characteristics of pea polypeptide, we have reason to believe that in the near future, pea polypeptide will be popular in the market, leading in all kinds of functional food and health care products.