Pea Protein

Pea protein is a plant‑derived, high‑quality protein isolate extracted primarily from the yellow split‑pea (Pisum sativum). It supplies all nine essential amino acids and is most commonly used as a dietary supplement to support muscle maintenance, satiety, and overall nutritional adequacy, especially in vegetarian and vegan diets.

• Protein composition: A complex mixture of globular proteins, primarily legumin (11S globulin) and vicilin (7S globulin), along with smaller amounts of albumin, globulin, and protease‑inhibitor proteins.
• Molecular weight: The average molecular weight of the major fractions ranges from 30 kDa (vicilin) to 60 kDa (legumin).
• Protein structure: Each protein subunit consists of α‑helical and β‑sheet secondary structures stabilized by disulfide bridges and hydrophobic interactions.
• Empirical formula: The empirical formula for a typical legumin subunit approximates C₁₅₀₀H₂₄₀₀N₄₈₀O₅₀₀S₁₀ (≈ 35 kDa), though exact composition varies by cultivar and extraction method.
• Nutritional profile: The proteins are rich (≈ 20 g protein · 100 g dry weight) and contain 4 g BCAAs · g protein, with a lysine/arginine ratio of ~0.8, and a cysteine + methionine content of ~2 % of total protein, supporting antioxidant capacity.

• Source: Commercial pea protein is derived from yellow split‑peas (Pisum sativum var. macrocarpon) grown predominantly in Canada, the United States, and Europe, where climate and agronomic practices yield high protein content (≈ 20–25 % w/w).
• Extraction process:
  1. De‑hulling
  2. Milling
  3. Aqueous extraction at pH ~ 8‑9
  4. Centrifugation
  5. Isoelectric precipitation (pH ~ 4.5) to isolate the protein‑rich precipitate
  6. Washing
  7. Spray‑drying
• Enzymatic hydrolysis: Some manufacturers employ enzymatic hydrolysis to improve solubility and reduce antinutrient levels (e.g., phytates, saponins).
• Quality considerations:
  • Protein purity (≥ 80 % protein, ≤ 5 % ash)
  • Low residual lectins (heat‑inactivated)
  • Absence of heavy metals (≤ 0.1 ppm lead, arsenic)
  • Certification (e.g., USDA Organic, Non-GMO, NSF Certified for Sport)
• These parameters ensure a safe, bio‑available product for consumer use.