At present, among the raw materials of plant-based protein products on the market, pea protein ranks first, followed by rice protein and soy protein. Avoiding the controversy of soy protein “GMO” and allergy sources, pea protein has the upper hand in terms of health and sustainability. In addition, hemp and quinoa protein can provide a variety of comprehensive amino acids, which will become potential stocks of plant-based protein.
A. pea protein
Peas are the second largest edible legume crop. About 65 countries in the world produce peas. The annual output of peas in China is about 1.6 million tons, accounting for about 9% of the world’s total pea production. Pea protein is an important part of pea, its biological value is 48% to 64%, the efficacy ratio is 0.6 to 1.2, and it is not easy to be allergic, and has high nutritional value. The proportion of amino acids in pea protein is relatively balanced. The content of the other seven essential amino acids except methionine is close to the recommended model value of FAO/WHO, which is easy to digest and absorb. At the same time, the content of lysine is high, which is a good source of protein.