Professor and Director, Plant Protein Innovation Center, Food Sci and Nutr, University of Minnesota University of Minnesota St Paul, MN, United States
Abstract: Variability in pea protein functionality goes beyond differences in extraction and processing conditions. Processors are baffled with the extent of variation between different pea protein lots let alone different pea protein ingredient sources. It is a commonly known that soy protein is superior to pea protein in various functionality due to differences in 11S legumin to 7S vicilin ratio and composition. But the story is not complete. This presentation will shed some light on whether or not the 11S to 7S ratio difference between soy and pea protein is the main reason behind differences in functionality as well as the extent of frustrating variability in pea protein functionality.
