Pea peptide is a small molecular oligopeptide with relative molecular weight of 200-800 daltons, which is processed by enzymatic hydrolysis, separation, purification and drying process, uses pea protein as raw material. Amino acids are necessary nutrition substance in human body, while there are 8 amino acids cannot be synthesized by itself. 

Structure Feature

Pea peptide not only provides nutrient that needed by human growth, but also has excellent physicochemical indexes and function. Through functional experiment of pea polypeptide, researchers have found that pea polypeptide has better solubility, water retention, oil absorption than pea protein.

Application:

（1） Food Additives: Pea polypeptide has good water retention, oil absorption and gel formation, So it can be used in ham sausage and other meat products as food additives. Pea polypeptide has a certain degree of foaming and foam stability, and can be added to pastry products instead of eggs. What’s more, it has very good emulsification, so it can be used as an emulsifier for various foods.

 (2)     Healthcare Products: With the characteristics of high nutrients and high protein, so pea peptide can develop all kinds of functional healthcare products. What’s more, pea peptide has a neutral PH, no bitter taste, and has low price, so add in milk protein peptide, has not only nutritionally reasonable, but also easy to take in price. It is expected to used in medical food and childcare formulating milk.

Pea protein has a wide range resource and cheap price in China, however, since these amino acids exist in protein in the form of aggregation, which has seriously effected the absorption and utilization of human body. There are some researches have proved that protein is mainly absorbed in the form of small molecular peptide after the action of digestive tract enzymes. And the absorption rate of low peptide is better than that amino acids.