This study looks into why pea proteins could be a good plant-based option for getting protein in our diets. People want more protein because it's good for our health, and there are more people in the world, but getting a lot of protein from animals can be bad for the environment. Producing 1 kilogram of good-quality animal protein needs 6 kilograms of plant protein for the animals to eat, and this puts a lot of pressure on land and water resources, plus it can lead to more greenhouse gas emissions. So, we need alternatives that are cheap, good for the environment, and healthy. Plant proteins, like those from peas, fit the bill. Peas are common legume crops, and they provide about a quarter of all pulses produced globally. They have a good amount of protein, around 20-25%, making them a great source. This research also talks about changing pea proteins a bit to make them even more useful in food. Scientists can do things like using enzymes or chemicals to change how pea proteins work. This helps them mix better with other ingredients, making them more versatile in cooking. Pea proteins have a lot of a kind of amino acid called lysine but not much of another called methionine. Rice proteins, on the other hand, have plenty of methionine but not much lysine. When you combine them (mix them together), they become a complete protein, which is great for our bodies. Combining pea and rice proteins makes sure we get all the amino acids our bodies need, just like the United Nations recommends. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional and nutritional properties make pea protein a promising ingredient in the food industry. Finally, this study shows that pea proteins are a good, healthy, and eco-friendly choice for our diets, addressing the need for more protein in the world while being mindful of the environment.
