1. Composition and structure of pea proteins
1.1 Yellow peas
Consumed since ancient times, peas have been selected in France since the 1980s to supplement the supply of soybeans for animal feed. France is now Europe's leading pea producer. Its seed yield is satisfactory, and its cultivation requires no nitrogen fertilizer, as it is able to fix nitrogen from the air thanks to a root symbiosis. Peas belong to the Fabaceae (or Leguminosae or Papilionaceae) family, to the genus Pisum and to the species Pisum Sativum L. and subspecies Pisum Sativum L. Sativum, comprising three main varieties: Pisum Sativum L. subsp. Sativum var. Sativum (dry garden peas: yellow peas and split peas, or fresh garden peas: petit pois), var. Macrocarpon (mangetout pea) and var. Arvense (forage pea)
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Composition and structure of pea proteins
Protein concentrates and isolates
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