豌豆蛋白
豌豆蛋白是一種從豌豆分離出的蛋白質原料，主要用來製作奶類替代食品，例如非奶製純素起司[1] 和優格。[2] 它主要是從黃色豌豆(學名Pisum sativum) 所萃取，並含有典型的豆類胺基酸。
不同種的豌豆株的會影響蛋白質的特性。[3] 豌豆蛋白分離出的豆球蛋白，其特性有些類似於酪蛋白，因此豌豆蛋白製品常被用來替代乳清蛋白食品。[4][5] 由於消費者對大豆製品可能為基因改造而有所顧慮，豌豆蛋白食品的有些行銷訴求就是用來取代大豆製品。[6][7]
另見
- Edible protein per unit area of land
- Soy protein
參考文獻
- ^ CHEDDAR STYLE WEDGE. daiyafoods.com. [14 July 2013]. （原始内容存档于2013年7月28日）.
- ^ Label Decoder | Protein Additives. Wall Street Journal. [14 July 2013]. （原始内容存档于2013-10-04）.
- ^ Barac, Miroljub; Cabrilo, Slavica; Pesic, Mirjana; Stanojevic, Sladjana; Zilic, Sladjana; Macej, Ognjen; Ristic, Nikola. Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes. International Journal of Molecular Sciences. 2010, 11 (12): 4973–4990. ISSN 1422-0067. doi:10.3390/ijms11124973.
- ^ Overduin, Joost; Guérin-Deremaux, Laetitia; Wils, Daniel; Lambers, Tim T. NUTRALYS®pea protein: characterization ofin vitrogastric digestion andin vivogastrointestinal peptide responses relevant to satiety. Food & Nutrition Research. 2015, 59 (0). ISSN 1654-661X. doi:10.3402/fnr.v59.25622.
- ^ Babault, Nicolas; Païzis, Christos; Deley, Gaëlle; Guérin-Deremaux, Laetitia; Saniez, Marie-Hélène; Lefranc-Millot, Catherine; Allaert, François A. Pea proteins oral supplementation promotes muscle thickness gains during resistance training: a double-blind, randomized, Placebo-controlled clinical trial vs. Whey protein. Journal of the International Society of Sports Nutrition. 2015, 12 (1): 3. ISSN 1550-2783. doi:10.1186/s12970-014-0064-5.
- ^ Sydney Brownstone. Why Silicon Valley wants to hack the food industry. the Guardian. [2017-03-14]. （原始内容存档于2017-12-13）.
- ^ Mushy Peas? Not Anymore. Peas Are a Superfood!. The Epoch Times. 27 January 2016 [2017-03-14]. （原始内容存档于2017-06-10）.