Pea Protein

With the cost for protein sources soaring, food manufacturers have been forced to look to alternative sources that can replace a significant percentage of other proteins in many food products, without impacting the color, taste or texture of the product.

Pea protein is gaining attention as a viable alternative to other proteins in promoting satiation.

Pea protein is a viable alternative protein source that can have a profound influence on the formulation of weight-conscious food and diets based on low glycemic index (GI) and high protein intake. This is especially important when you look at the continuing rise of dairy ingredients and the ever-growing move toward naturally sourced, clean-label ingredients. Pea protein has proven to be one of the most tolerated and accepted protein sources without labeling or allergy issues.

Recently, A&B Ingredients, Fairfield, NJ, added a new nongenetically modified (GMO) pea protein isolate to its product line. It was found that pea protein is a particularly diverse protein source for weight control and satiety-enhancing products. It was designed for use as a single protein source in vegetable beverages, nondairy food, high-protein sport foods, pastas, shakes and ready-to-drink (RTD) beverages, dietetic foods, as well as vegetarian foods.

Containing 88% to 90% protein, pea protein is also highly digestible (98%). It is gluten free and exhibits low incidents of allergens and contains high levels of or branched-chain amino acids―leucine, isoleucine, valine―arginine and lysine.

A recent study conducted by Leatherhead Food International on 11 healthy adults, under the auspices of Cosucra Groupe Warcoing, a leading pea protein producer, clearly demonstrated that pea protein has a significant effect on satiety.

Ghrelin levels peak sharply in anticipation of a meal, resulting in the stimulation of both feeding and gastric emptying, and may provide a meal initiation signal. Between meals, ghrelin levels return to baseline. The following statistical analysis of the Cosucra Groupe Warcoing’s study indicates that absolute values showed that there were no significant differences between the ghrelin response to pea protein and the control group.

If ghrelin does indeed stimulate feeding, lower levels could indicate a delay in the return of appetite after a meal and hence greater satiety

According to the outcome of this study, the effect of pea protein on satiety may be linked to the stimulation of the intestinal secretion of satiety peptides, such as PYY, which acts at the level of central nervous system to reduce food intake.

Gil Bakal is Managing Director, A&B Ingredients http://www.abingredients.com/index.shtml, Fairfield, NJ. A&B provides technical sales and marketing, importing, distribution and applications development/technical services to the food and fine chemical industries, with a full applications lab, pilot plant facilities and consumer testing capabilities on premises.

Related Article

Food Product Design: Protein, Satiety and Weight Management

Other Resources

Pea Protein