In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high‐quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water‐ and oil‐holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.

中文翻译：

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豌豆 (Pisum sativum L.) 蛋白质的健康益处、功能特性、修饰和应用：现状、挑战和前景

近年来，植物蛋白的开发和应用引起了越来越多的科学和工业兴趣。豌豆（Pisum sativumL.) 是人类饮食中优质植物蛋白的重要来源。它的蛋白质成分通常被认为是低过敏性的，许多研究都强调了食用豌豆蛋白对健康的好处。豌豆蛋白及其水解物（豌豆蛋白水解物 [PPH]）具有抗氧化、抗高血压和调节肠道细菌活性等健康益处，以及多种功能特性，包括溶解性、持水和持油能力以及乳化、起泡, 和凝胶特性。然而，豌豆蛋白由于其功能性能较差，在食品系统中的应用受到限制。几种常用的改性方法，包括物理、化学、酶法和联合处理，已被用于豌豆蛋白以改善其功能特性并扩大其食品应用。迄今为止，豌豆蛋白在食品系统中的不同应用已得到广泛研究，例如，生物活性成分的封装、可食用薄膜、挤出产品以及谷粉、脂肪和动物蛋白的替代品。本文回顾了豌豆蛋白相关知识的现状，重点关注其健康益处、功能特性和结构修饰，并全面总结其在食品行业中的潜在应用。和动物蛋白。本文回顾了豌豆蛋白相关知识的现状，重点关注其健康益处、功能特性和结构修饰，并全面总结其在食品行业中的潜在应用。和动物蛋白。本文回顾了豌豆蛋白相关知识的现状，重点关注其健康益处、功能特性和结构修饰，并全面总结其在食品行业中的潜在应用。