Pea protein isolates: Structure, extraction, and functionality

A. C.Y. Lam, A. Can Karaca, R. T. Tyler, M. T. Nickerson*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

493 Citations (Scopus)


In keeping with emerging consumer trends, the food industry is continually searching for cheaper and healthier protein ingredients to replace those derived from animal sources (e.g., whey, casein, gelatin, and ovalbumin), gluten-based proteins (e.g., wheat), and soy. Pea protein shows promise in filling this niche because it is non-genetically modified organism (GMO), gluten-free, nutritious, and of low allergenicity. This review discusses structure–function relationships of pea protein isolates, the impact of extraction techniques used to produce the isolate, and the impact of cultivar and environment on ingredient performance in terms of solubility, water- and oil-holding capacities, emulsifying, foaming, and gelation properties.

Original languageEnglish
Pages (from-to)126-147
Number of pages22
JournalFood Reviews International
Issue number2
Publication statusPublished - 17 Feb 2018
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2016 Taylor & Francis.


This review was supported financially by the Agriculture Development Fund of the Saskatchewan Ministry of Agriculture and by Saskatchewan Pulse Growers.

FundersFunder number
Ministry of Agriculture - Saskatchewan


    • Environment
    • functionality
    • genotype
    • isolate
    • legumin
    • pea protein
    • vicilin


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