The Scientific Name and Plant Source of Pea Protein
To understand what is pea protein called, it is important to first identify its source: the yellow field pea, scientifically known as Pisum sativum. This legume, grown and harvested for its seeds, is the primary source of the protein used in a wide array of food products and supplements. The pea plant's proteins are predominantly globulin and albumin, with globulin being the major storage protein. Specifically, the globulin fraction is further classified into legumin (11S) and vicilin (7S), which play a significant role in the functional properties of the final product.
Yellow Peas vs. Green Peas
While both green and yellow peas belong to the Pisum sativum species, pea protein is typically extracted from the dried yellow field pea rather than the fresh green pea. The yellow pea is a more concentrated source of the proteins needed for manufacturing commercial pea protein products. This distinction is crucial for understanding the sourcing and processing of the ingredient you find in your supplements and food items.
Commercial Forms of Pea Protein: Concentrate vs. Isolate
In the food industry, pea protein is processed into different forms, with the most common being concentrate and isolate. The name of the product is determined by the protein content, which is a result of the manufacturing process.
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Pea Protein Concentrate: This form is less refined than the isolate. It is typically produced using a dry fractionation method, which uses air classification to separate protein-rich fractions from other components like starch and fiber. The result is a powder with a protein content of around 50-80%. Because it retains some of the fiber and carbohydrates, it may have a slightly stronger flavor and beany aroma compared to the more processed isolate.
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Pea Protein Isolate: This is a more purified form, achieved through a more sophisticated wet fractionation process that involves alkaline extraction and either isoelectric precipitation or ultrafiltration. This process effectively removes most of the carbohydrates and fiber, yielding a product with a protein concentration of 90% or more. The isolate is the most common form used in protein powders and performance nutrition products due to its higher purity.
Key Protein Sub-fractions
Beyond the general concentrate and isolate designations, scientists also refer to specific protein sub-fractions present in the pea. These include:
- Globulins: Comprising the major portion of pea protein, they are further divided into legumin and vicilin.
- Albumins: A smaller, water-soluble fraction of the total pea protein.
- Prolamins and Glutelins: Present in trace amounts.
Pea Protein vs. Other Plant-Based Proteins
Pea protein is often compared to other plant-based protein sources, each with its own characteristics. A key differentiator is its amino acid profile and functional properties.
| Feature | Pea Protein | Soy Protein | Rice Protein |
|---|---|---|---|
| Source | Yellow Field Peas (Pisum sativum) | Soybeans | Rice Grain |
| Primary Proteins | Globulins (Legumin, Vicilin) | Storage proteins, including glycinin | Predominantly glutelins |
| Completeness | Contains all essential amino acids, though low in methionine. | A complete protein. | Often incomplete, low in lysine. |
| Allergenicity | Generally considered low allergenicity. | A common allergen. | Low allergenicity. |
| Processing | Dry and wet fractionation for concentrates and isolates. | Various methods including alkali extraction. | Uses enzymes to separate carbs from protein. |
| Functionality | Good emulsification, foaming, and gelling properties. | Widely used for texture and moisture retention. | Good for mixing but can have a grainy texture. |
| Amino Acid Profile | Rich in arginine, lysine, and BCAAs. | Balanced amino acid profile. | Often needs blending with other proteins for a complete profile. |
Conclusion: The Many Names of Pea Protein
In summary, while the simple and direct answer to the question "What is pea protein called?" is often just pea protein, the full answer depends on the context. Scientifically, it comes from Pisum sativum and its major protein fractions are globulin and albumin. Commercially, it's known as pea protein isolate or concentrate, with the name reflecting its purity level. Understanding these different names helps consumers and food manufacturers alike appreciate the versatility and complexity of this popular plant-based ingredient.
How Pea Protein is Used
Pea protein's excellent functional properties make it a popular ingredient in many modern food applications. Its ability to act as an emulsifier, foaming agent, and thickener allows it to be used in a wide variety of products.
Common uses include:
- Protein Powders and Shakes: A popular choice for vegan and dairy-free protein supplements.
- Plant-Based Meat Alternatives: It helps create a fibrous, meat-like texture in products such as burgers, sausages, and ground meat substitutes.
- Dairy Alternatives: Used in plant-based milks, yogurts, and cheeses.
- Baked Goods and Energy Bars: Functions as a binder and protein fortifier.
- Soups and Sauces: Used as a thickener and emulsifier.
This variety of uses demonstrates why pea protein is a cornerstone of modern nutrition, especially for those following plant-based diets or managing specific food allergies. Its different forms, known as concentrate and isolate, offer manufacturers the versatility needed to create a wide range of functional and nutritious products.
