PEA PROTEIN

Product Name: Pea Protein
Chemical Name: Pisum sativum Protein
CAS Number: 222400-29-5
EC Number (EINECS): 606-962-3
Source: Yellow peas (Pisum sativum)
Chemical Class: Plant-based protein (globulin, albumin)

SECTION 1: PRODUCT IDENTIFICATION AND DEFINITION

Parameter	Information
Product Name	Pea Protein
Other Names	Pea Protein Isolate, Pea Protein Concentrate, Legume Protein, Pisum sativum Protein
Source	Yellow peas (Pisum sativum)
CAS Number	222400-29-5
EC Number (EINECS)	606-962-3
Chemical Class	Plant-based protein (globulin, albumin)
Appearance	Light yellow to off-white, fine powder
Odor	Slight characteristic, earthy
Taste	Mild, neutral to slightly leguminous
Physical State (20°C)	Solid (powder)
Allergen Status	Hypoallergenic (dairy-free, soy-free, gluten-free, lactose-free)

SECTION 2: PROTEIN COMPOSITION AND FRACTIONS

2.1. Main Protein Fractions

Fraction	Approximate Content (%)	Description
Legumin (11S Globulin)	50-65%	Major storage protein; high molecular weight
Vicilin (7S Globulin)	20-35%	Medium molecular weight; better solubility
Albumin	5-10%	Water-soluble protein; bioactive peptides
Prolamin	< 1%	Minor fraction

2.2. Protein Grades

Grade	Protein Content (N x 6.25)	Description
Pea Protein Concentrate	55-75%	Partially purified pea protein
Pea Protein Isolate	80-90%	Highly purified protein
Hydrolyzed Pea Protein	Variable	Enzymatically processed for improved solubility

SECTION 3: PHYSICAL PROPERTIES

Property	Value
Appearance	Light yellow to off-white, fine powder
Protein Content (Concentrate)	55-75%
Protein Content (Isolate)	80-90%
Moisture Content	≤ 6-8%
Fat Content	≤ 1-3%
Fiber Content	3-5%
Ash Content	≤ 4-6%
Density	1.25 – 1.35 g/cm³
pH (10% slurry)	6.5 – 7.5
Particle Size	100 – 400 mesh
Water Absorption	1.5-3 g water/g protein
Oil Absorption	1-2 g oil/g protein
Solubility	Moderate (lowest at pH 5.0-6.0; increases at pH 7.0+ or with hydrolysis)
Isoelectric Point (pI)	~4.5 – 5.0
Denaturation Temperature	79-87°C

SECTION 4: CHEMICAL AND NUTRITIONAL PROPERTIES

4.1. Amino Acid Profile (mg/g protein, approximate)

Amino Acid	Content (mg/g)	Essential
Glutamic Acid	160-180	No
Aspartic Acid	110-120	No
Arginine	75-90	Conditionally
Leucine	70-85	Yes
Valine	40-50	Yes
Isoleucine	35-45	Yes
Lysine	65-75	Yes
Phenylalanine	45-55	Yes
Threonine	35-45	Yes
Methionine	10-15	Yes (limited)
Cysteine	10-15	Conditionally
Histidine	20-30	Yes
Tryptophan	10-15	Yes

4.2. Nutritional Profile

Parameter	Value
PDCAAS	0.7-0.8 (isolate)
DIAAS	~0.7
Digestibility	90-95%
Biological Value	~70-75
Protein Efficiency Ratio (PER)	1.5-2.0
BCAA Content	High (~150-170 mg/g protein)

4.3. Mineral Content

Mineral	Content (mg/100g)
Iron	5-12 mg
Zinc	2-4 mg
Calcium	40-80 mg
Magnesium	50-100 mg
Potassium	200-400 mg

SECTION 5: FUNCTIONAL PROPERTIES

Property	Description
Water Binding Capacity	Good (1.5-3 g water/g protein)
Oil Binding Capacity	Good (1-2 g oil/g protein)
Emulsification	Good; stable in oil-water mixtures
Foaming Capacity	Moderate to Good; pH and salt concentration dependent
Gelation	Good (heat-induced); pH and ionic strength dependent
Viscosity	Moderate to High
Film Formation	Good
Solubility	pH-dependent (low at pI ~4.5-5.0; increases at neutral/alkaline pH)
Heat Stability	Good (up to 79-87°C)

SECTION 6: HEALTH BENEFITS

Benefit	Description
Muscle Growth & Repair	Rich in BCAAs (leucine, isoleucine, valine); supports muscle protein synthesis
Hypoallergenic	Free from dairy, soy, and gluten; safe for individuals with allergies
Digestive Health	Easily digestible; suitable for lactose-intolerant individuals
Weight Management	Provides high satiety; helps with appetite control
Heart Health	Low fat and cholesterol content; supports cardiovascular health
Blood Pressure Control	Contains ACE-inhibitory bioactive peptides
Immune Support	Arginine content supports immune function
Energy Levels	Rich in iron; may boost energy levels
Antioxidant Activity	Bioactive peptides with antioxidant properties

SECTION 7: APPLICATION AREAS

7.1. Food Industry

Application	Function
Meat Analogues	Burgers, nuggets, sausages, ground meat; provides texture and binding
Protein Bars	High-protein snack bars
Protein Beverages	Protein shakes, smoothies, sports drinks
Dairy Alternatives	Pea milk, yogurt, cheese
Bakery Products	Bread, cakes, cookies, gluten-free flour blends
Gluten-Free Products	Binder and protein enhancer
Soups and Sauces	Thickener, nutritional enrichment
Snack Foods	Protein-enriched chips and crackers
Pasta and Noodles	Protein fortification and texture improvement

7.2. Sports Nutrition

Application	Function
Protein Powders	Pre/post-workout plant-based protein supplement
Muscle Development	BCAA content supports muscle recovery and growth
Meal Replacements	Weight management and satiety

7.3. Nutraceuticals and Dietary Supplements

Application	Function
Dietary Supplements	Alternative to whey and soy protein
Vegan/Vegetarian Products	Animal-free protein source
Functional Foods	Protein fortification

SECTION 8: QUALITY SPECIFICATIONS (FOOD GRADE)

8.1. Pea Protein Concentrate

Parameter	Specification
Appearance	Light yellow to cream, fine powder
Protein Content (N x 6.25)	55-75%
Moisture	≤ 8.0%
Fat Content	≤ 3.0%
Fiber Content	≤ 5.0%
Ash Content	≤ 6.0%
pH (10% slurry)	6.5 – 7.5
Particle Size	95% passing 100 mesh
Heavy Metals (as Pb)	≤ 10 ppm
Lead (Pb)	≤ 2 ppm
Arsenic (As)	≤ 3 ppm
Mercury (Hg)	≤ 1 ppm
Cadmium (Cd)	≤ 1 ppm
Total Plate Count	≤ 10,000 CFU/g
Yeast and Mold	≤ 100 CFU/g
Salmonella spp.	Negative in 25g
Escherichia coli	Negative in 10g

8.2. Pea Protein Isolate

Parameter	Specification
Appearance	Light yellow to off-white, fine powder
Protein Content (N x 6.25)	80-90%
Moisture	≤ 6.0%
Fat Content	≤ 1.0%
Fiber Content	≤ 2.0%
Ash Content	≤ 4.0%
pH (10% slurry)	6.5 – 7.5
Nitrogen Solubility Index	≥ 70%
Heavy Metals	≤ 10 ppm
Total Plate Count	≤ 5,000 CFU/g
Yeast and Mold	≤ 100 CFU/g

SECTION 9: MICROBIOLOGICAL SPECIFICATIONS

Parameter	Specification
Total Aerobic Mesophilic Bacteria	≤ 10,000 CFU/g
Yeast and Mold	≤ 100 CFU/g
Salmonella spp.	Negative in 25g
Escherichia coli	Negative in 10g
Staphylococcus aureus	Negative in 1g
Bacillus cereus	≤ 100 CFU/g
Coliform Bacteria	≤ 10 CFU/g

SECTION 10: TYPICAL DOSAGE

Application	Recommended Dosage
Protein Powders (Athletes)	15-30 g per serving
Protein Bars	10-30% of formulation
Meat Analogues	15-30% of formulation
Dairy Alternatives	5-10% of formulation
Bakery Products	5-15% of flour weight
Gluten-Free Products	5-15% of formulation
Smoothies and Beverages	10-20 g per serving
General Supplementation	15-30 g daily

SECTION 11: STORAGE AND SHELF LIFE

Parameter	Information
Storage Conditions	Cool (15-25°C), dry, well-ventilated area
Container Requirements	Tightly closed, original packaging (hygroscopic)
Protect From	Moisture, heat, direct sunlight
Shelf Life	24-36 months (unopened original packaging)
Stability Note	Hygroscopic; absorbs moisture; store in airtight containers

SECTION 12: PACKAGING OPTIONS

Packaging Type	Quantity	Material
Aluminum foil bag	1-5 kg	Laminated aluminum
PE-lined kraft paper bag	10-25 kg	Kraft paper + PE
Plastic pail	20-25 kg	HDPE
Fiber drum	25-50 kg	HDPE + PE liner
Big-Bag	500-1000 kg	Polypropylene (with PE liner)

SECTION 13: SAFETY AND HEALTH INFORMATION

GHS Classification (Bulk Powder)

Hazard Class	Category
Not classified as hazardous	–

Hazard Statements

Code	Statement
None	Not classified as hazardous

Precautionary Statements

Code	Statement
P261	Avoid breathing dust
P280	Wear protective gloves/eye protection
P305+P351+P338	IF IN EYES: Rinse cautiously with water for several minutes; remove contact lenses if present and easy to do; continue rinsing

SECTION 14: TOXICOLOGICAL INFORMATION

Parameter	Value
Oral LD50 (Rat)	> 5,000 mg/kg
Skin Irritation	Non-irritant
Eye Irritation	Mild irritant
Skin Sensitization	Non-sensitizer
Carcinogenicity	Not classified
Mutagenicity	Negative in standard tests
Allergen Status	Hypoallergenic (no major allergens)
GRAS Status	Generally Recognized as Safe

SECTION 15: REGULATORY STATUS

Region / Authority	Status
European Union	Approved as food ingredient
USA (FDA)	GRAS (Generally Recognized as Safe)
Turkey	Approved as food ingredient
EFSA	Safety assessment completed
HS Code	11082000

SECTION 16: TRANSPORT INFORMATION

Parameter	Information
UN Number	Not regulated (not dangerous goods)
Hazard Class	Not applicable
Packing Group	Not applicable
ADR/RID	Not regulated
IMDG Code	Not regulated
IATA (Air)	Not regulated
Marine Pollutant	No

SECTION 17: FIRE-FIGHTING MEASURES

Parameter	Information
Fire Hazard	Combustible organic powder
Suitable Extinguishing Media	Water spray (mist), CO₂, dry chemical powder
Specific Hazards	When heated, emits CO, CO₂, nitrogen oxides
Decomposition Products	CO, CO₂, NOx
Protective Equipment	Self-contained breathing apparatus (SCBA), full protective clothing

SECTION 18: ACCIDENTAL SPILLAGE AND CLEANUP

Parameter	Information
Personal Protection	Nitrile gloves, protective goggles, dust mask (N95)
Cleaning Methods	Sweep or vacuum; avoid dust generation
Environmental Precautions	Prevent entry into drains, soil, and surface waters
Waste Disposal	According to local regulations; landfilling at licensed facilities

SECTION 19: OTHER NAMES AND SYNONYMS

Type	Name
Turkish Names	Bezelye Proteini, Bezelye Protein İzolatı, Bezelye Protein Konsantresi, Baklagil Proteini
English Names	Pea Protein, Pea Protein Isolate, Pea Protein Concentrate, Pisum sativum Protein
Scientific Name	Pisum sativum Protein
CAS Number	222400-29-5
EC Number	606-962-3

SECTION 20: SUMMARY AND CRITICAL NOTES

Product Summary

Parameter	Value
Product	Pea Protein
CAS Number	222400-29-5
Appearance	Light yellow to off-white, fine powder
Protein Content	55-75% (concentrate), 80-90% (isolate)
Primary Function	Plant-based protein source

Critical Notes

Hypoallergenic: Pea protein is free from dairy, soy, and gluten; safe for individuals with lactose intolerance and soy allergies.
High Protein Content: Concentrate contains 55-75% protein; isolate contains 80-90% protein.
Rich in BCAAs and Arginine: High in branched-chain amino acids (leucine, isoleucine, valine) and arginine; supports muscle development.
Excellent Digestibility: Digestibility of approximately 90-95%; PDCAAS of 0.7-0.8.
Limiting Amino Acid: Methionine and cysteine (sulfur-containing amino acids) are limiting; combination with grains is recommended.
Versatile Applications: Used in meat analogues, protein bars, beverages, bakery products, dairy alternatives, gluten-free products, and sports nutrition.
Sustainable: Lower environmental impact compared to animal proteins (less water and land usage).
GRAS Status: Recognized as "Generally Recognized as Safe" by the FDA.
Shelf Life: 24-36 months when stored in cool, dry conditions.
Antioxidant and Cardiovascular Benefits: ACE-inhibitory bioactive peptides may help reduce blood pressure.

IMPORTANT DECLARATION: This Technical Data Sheet (TDS) is for informational purposes only and has been prepared based on available technical data. The user is responsible for determining the product's suitability for their specific application and for complying with all local, national, and international regulations. For complete safety, storage, use, transport, waste, and regulatory compliance information, refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier.

Pea Protein, Pea Protein Isolate, Legume Protein, 222400-29-5