Pea peptide is a small molecule peptide mixture obtained by enzymatic hydrolysis of pea protein as raw material. Its appearance and characteristics are as follows:
- Physical form
Powdery: usually white or light yellow fine powder, with good flowability and easy solubility in water.
Solubility: High solubility, the solution is transparent or slightly turbid, and there is no precipitation. - Molecular characteristics
Small molecule structure: A short peptide chain composed of 2-10 amino acids, with a molecular weight typically between 500-2000 daltons, which is more easily absorbed than the original protein.
Hypoallergenicity: The enzymatic hydrolysis process destroys the allergenic structure of pea protein, making it suitable for sensitive individuals. - Odor and Taste
Slightly peptide flavored.
Mild taste, with some products having a slight bitterness (depending on peptide chain length). - Application form
It can be directly used as a nutritional supplement or added to beverages, protein bars, health products, etc. - Differences from other peptides
Plant derived (different from animal sources such as whey peptides and collagen peptides), suitable for vegetarians.
Rich in arginine and lysine, but free of cholesterol and lactose.