Since pea protein has good functional properties, such as solubility, water absorption, emulsification, foaming and gel formation, pea protein can be used as a food additive in meat product processing, snack foods, etc. to improve product quality and nutrition.
 
Application:
(1) In Food:
Adding pea protein and pea flour to steamed buns can effectively improve the powdery properties of the flour and increase the nutritional value of the steamed buns.

When the added amount of pea protein is 4% and the added amount of pea flour is within 10%, the sensory score of the steamed buns is higher than that without added protein and soy flour. 

At the same time, the addition of pea protein and pea flour helps to extend the effect. 

Pea Protein can slow down the aging of steamed buns and extend the shelf life of steamed buns;

adding pea protein powder to noodles improves the flour properties of the flour and increases the nutritional value of noodles;

(2) In Feed: 
Add 35% pea protein isolate to fish feed , causing adverse effects on the digestion and intestinal tract of Atlantic salmon; 

when pea protein powder was used to replace soy protein concentrate and soybean meal in broiler chicken feeding diets, the weight of broiler chickens was significantly reduced; 

the glycation of pea protein affected intestinal symbiotic bacteria, especially Lactobacilli and bifidobacteria increased significantly, and these changes in microbial composition beneficially affected the intestinal environment and promoted human health.

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