Pea protein concentrates are made by separating the protein fraction of pea seeds from the fibre and starch fractions. Several processes exists, yielding products containing from 50 % to 90 % protein.
- In the dry process, the dehulling and subsequent fine grinding of peas produces pea flour with particles of various sizes and densities. Air classification separates the less dense protein fraction from the coarser starch fraction to produce a flour containing approximately 56 % protein and 2-5 % residual starch, due to the adherence of some of the protein to the starch granules, even with multiple fine grinding and air classification passes (Thyssen et al., 2003).
- In the wet process, pea flour is hydrated and fibre and starch are separated. The protein fraction is then flocculated and spray-dried, yielding a product containing 80-90 % protein.
Pea protein concentrates are used for food, petfoods and aquafeeds.
