Functional Properties and Phytate Content of Pea Protein Preparations

ABSTRACT The functional properties of pea‐protein preparations produced by an acid extraction method were evaluated and compared with those of vital wheat gluten and a soy‐protein isolate and concentrate. The pea‐protein preparations had better solubility in water than the other products studied. Their water absorption was lower than that of the soy‐protein products but much higher than for the gluten‐protein preparation. However, the fat absorption of the pea‐protein product was poor but comparable to that of gluten. The pea‐protein preparation had good emulsifying activity, comparable to that of the soy‐protein isolates. Its phytate content was fairly high, compared to other plant‐protein products.