herneproteiini

Herneproteiini, commonly known as pea protein, is a plant-based protein derived from the seeds of Pisum sativum (peas). It is produced commercially as protein isolate or concentrate and is used in foods and beverages as a protein source, especially in vegan and vegetarian products.

Production typically involves milling dried peas, separating starch and fiber, and concentrating the protein through processes such as isoelectric precipitation or ultrafiltration. Some products are further hydrolyzed or enzymatically treated to alter digestibility or flavor. The resulting powder can be mixed into shakes, baked goods, dairy-free milks, meat substitutes, and protein bars.

Nutritional composition varies by processing. Pea protein is relatively high in protein content, with isolates often around 80–90% protein by weight and concentrates around 60–70%. It provides all essential amino acids but is relatively low in methionine and cysteine, making its amino acid profile favorable for lysine but slightly limiting for sulfur-containing amino acids. Digestibility is high when properly processed. Pea protein is naturally gluten-free and is generally considered hypoallergenic compared with dairy or soy proteins, though individuals with legume allergies should avoid it.

Health and dietary use: pea protein supports muscle protein synthesis due to its essential amino acids, including leucine. It is commonly used in sports nutrition and weight-management products. Some products may contain added sugars, flavorings, or gums, which should be checked on the label.

Environmental aspects: pea protein production typically requires less water and emits fewer greenhouse gases than many animal-derived proteins, and peas contribute to soil health through nitrogen fixation.

See also: protein isolate, plant-based protein, legume proteins.