Pea Protein – Organic

Organic Pea Protein Isolate is a smooth, plant-based protein powder made from organic yellow peas. With a neutral flavor and fine texture, it blends easily into shakes, smoothies, and recipes for a clean source of protein. Its versatility makes it a convenient option for anyone looking for a dairy-free and vegan-friendly alternative to traditional protein powders.

Shelf-stable and easy to use, this pea protein isolate can also be added to oatmeal, baked goods, soups, or sauces to boost protein content without altering flavor. Simple and adaptable, it’s a practical way to incorporate plant-based protein into your daily routine.

Organic Pea Protein Isolate

What is the difference between a protein powder concentrate and an isolate?

Comparing a protein isolate and concentrate comes down to what you gain versus what you lose.

Protein powder concentrates are considered the closest end product for what nature intended to provide us as a high-quality source of protein with all cofactors and constituents available for a balanced and complete source of nourishment.

The term concentrate can be misleading as it implies that the consumer is getting a quantitatively more significant amount of protein. This is simply not the case. You are getting a more well-rounded end product with a greater spectrum of uses that may benefit overall well-being.

Protein isolates are more refined products that yield a higher amount of protein with the goal of specific targeted actions and applications.

Here are some fun facts about proteins and amino acids:  

• There are 20 different amino acids that your body needs for various functions.
• Eleven of the twenty are produced by the body, called non-essential amino acids, and we must get the other nine (called essential amino acids) from food because the body can’t produce them.
• Amino acids are organic compounds and building blocks your body uses to make protein.
• A food is considered a complete protein when it contains all nine essential amino acids in appropriate ratio amounts (Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, and Valine).

Here is what we know about basic physiology and protein metabolism: 

• Proteins are not stored for later use.
• The body converts excess protein into glucose or triglycerides to supply energy or build energy reserves.
• When we eat a complete source of protein, the body breaks it down into amino acids to create muscle protein, along with a host of other proteins for enzymatic(Enzymes are essentially protein molecules)reactions.
• The nine essential amino acids also act as regulatory signaling molecules.

Finally, it is also essential to understand the difference between denatured and undenatured protein: 

• Denatured protein is the alteration in the folding pattern of a protein by heat or chemical reaction from its original formation. Protein function depends on its structural shape, and heat causes proteins to vibrate, weakening the bonds that hold their complex shape.
• Undenatured proteins are pure, properly functioning proteins without structural deformation, with all bioavailable nutrients and constituents.

Therefore, we should avoid using the term “unprocessed” to define an undenatured protein because everything goes through some processing to create an end product.  For example, protein isolates undergo a precise filtration process, producing an end product yielding more protein per serving.

It is also misleading when people say denatured proteins are unsuitable for us. A protein can become denatured through cooking with heat or some other process. For example, a hard-boiled egg is regarded as a form of denatured protein. Although the heat used to make a hard-boiled egg changed its structural integrity, it still has excellent nutritional value and all the amino acids to create a complete protein.

Pea Protein

Pea protein is now used in various products, from protein bars and shakes to protein pancakes and oatmeal. It is also a source of essential amino acids, making it an excellent choice for those looking to increase their protein intake without relying on animal products. On average, pea protein yields about 80% protein content. While it is mainly utilized as a concentrated product, pea protein is also available in different forms, including pea flour and pea protein isolate.

According to a paper titled The Current Situation of Pea Protein and Its Application in the Food Industry,

• Pea protein extraction requires selecting appropriate treatments to maximize yields and estimate functional, nutritional, and structural properties that affect their applicability in the food industry.
• Before protein extraction, pea seeds undergo pre-treatment steps such as cleaning, drying, sorting, dehulling, and splitting, which allow the detachment of the hulls and the cotyledons from whole pulses; therefore, this facilitates protein extraction without affecting their techno-functional properties.
• The extraction method, pH, duration of solubilization, number of washes, ionic strength, solvation ratio, temperature, extraction equipment, and filtration or purification techniques are some factors that influence the efficiency of the extraction as well as the protein isolate characteristics.

Several extraction techniques are used to obtain pea protein concentrates and isolates:

• Wet or alkaline extraction is the most frequently used conventional technique for producing pea protein isolates (highly concentrated protein fractions). This process takes advantage of using proteins with high solubility under alkaline conditions.
• Dry fractionation or milling is commonly used to fraction protein into thin or delicate fractions (protein concentrate). In dry fractionation, seed dehulling is carried out as a pre-treatment because it reduces antinutritional factors, separates bitter or astringent components, and improves color, slightly increasing protein content. The principle behind dry fractionation is classifying flour into different particle sizes and the chemical composition after milling.
• Salt extraction This method extracts proteins from seed material in a salt solution at a neutral pH. Salt extraction has the advantage of the salting-in and salting-out phenomena of proteins, followed by a desalting process that reduces the ionic strength of the protein environment.
• Mild fractionation The mild fractionation process produces pea protein isolates using a hybrid approach method. Hybrid methods mean adopting specific steps from both dry and wet methods. In this process, the fine fraction of pea flour is immersed in water and then fractionated by a layer-by-layer separation by using centrifugation forces or additional purification to increase its purity (70–90 g protein in 100 g dry matter).

Pea protein

• (BV) 65
• (NPU) 89%
• (PAAP) Complete protein high in BCAA’s
• Low in cysteine and methionine

This chart is a good reference when comparing the amino acid profile of pea and whey proteins.

Although pea protein contains all nine essential amino acids (especially high in the BCAA’s), it is low in methionine, creating an imbalanced amino acid profile, so it is not a complete protein.

Therefore, adding rice protein to your pea protein would be in your best interest to create a more balanced amino acid profile. 

Remember that a protein food can be considered incomplete if one or more essential amino acids are insufficient, even if all nine EAAs are present. How inadequate is defined in the above case is through the amino acid score. The score is calculated by dividing the content of individual EAAs in food protein by the content of the same amino acid in the reference pattern.

However, the body is only concerned about having all nine essential amino acids present when creating muscle and enzyme proteins. The overall result is the same whether the protein comes from complete protein like egg and whey or combined sources to create a complete protein like plant proteins. Therefore, combining rice and pumpkin protein with pea protein is best to create a complete protein.

However, Pea Protein has some unique attributes as it contains over five times the amount of Arginine compared to whey protein. Arginine has been studied to support healthy nitric oxide levels, which produces a wide array of health benefits. A review discussing nitric oxide’s role stated,

“Nitric oxide (NO) is now known to play important functional roles in various physiological systems. Within the vasculature, NO induces vasodilation, inhibits platelet aggregation, prevents neutrophil/platelet adhesion to endothelial cells, inhibits smooth muscle cell proliferation and migration, regulates programmed cell death (apoptosis), and maintains endothelial cell barrier function. NO generated by neurons acts as a neurotransmitter, whereas NO generated by macrophages in response to invading microbes acts as an antimicrobial agent. Because neurons, blood vessels, and cells of the immune system are integral parts of the reproductive organs, and in view of the important functional role that NO plays in those systems, it is likely that NO is an important regulator of the biology and physiology of the reproductive system. Indeed, in the past ten years, NO has established itself as a polyvalent molecule which plays a decisive role in regulating multiple functions within the female and the male reproductive system.”

Summary of Important Information

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product possible to support optimal well-being.

• Versatility
• History of safe and effective usage
• Strong evidence of positive research outcomes in humans

Suggested Use: Mix 4 level tablespoons / 1 ounce (28 grams) with 12 ounces of cold water, skim milk, or juice and thoroughly mix in a blender, shaker, or spoon for 20-30 seconds. For best results, consume 1-2 servings daily, with one serving post-exercise. It can also be blended into your favorite smoothie.

Mixing suggestions: To increase flavor and nutritional profile, combine our organic strawberry powder and Himalayan salt in a smoothie

Miscellaneous Facts about our Organic Pea Protein

Certifications: USDA Certified Organic.
Ingredients: Non-GMO Pea Protein.
Parts Used: Seed.
Botanical Name: Pisum Sativum.
Other names: Yellow pea, split pea, field pea.
Origin: Grown and processed in China. Packaged with care in Florida, USA.