Pea protein (PP) presents an attractive raw material for its excellent nutritional value and functional properties. Nevertheless, data of nutritional composition, structure and functional properties of various commercial PPs remain scarce. The purpose of this work is to comprehensively analyze and compare the composition, structural, thermal and functional characteristics of eight commercially available PPs from multiple batches and sources. Specifically, the contents of total, soluble and non-denatured protein of eight PP samples were in the range of 76%–85%, 57%–61% and 0.8%–7.0%, respectively. Additionally, the total contents of amino acids and hydrophilic amino acids of PP-Ⅳ sample were significantly higher than that of PP-Ⅰ, PP-Ⅴ, PP-Ⅵ and PP-Ⅶ (P < 0.05). Fourier transform infrared spectroscopy showed that PP-Ⅴ exhibited higher β-sheet content and better gelation properties than other PPs. Differential scanning calorimeter analysis suggested that denaturing temperature of PP-Ⅳ was 85.81 °C, which was higher than that of other PPs. Furthermore, the solubility and emulsion stability of PP-Ⅲ and PP-Ⅳ were significantly higher than other six PPs (P < 0.05). PP-Ⅳ also had higher significant foaming capacity and foaming stability than other seven samples (P < 0.05). Moreover, principal component analysis indicated that the total score of PP-Ⅳ was the highest among the eight PPs. This study is helpful to comprehensively evaluate the quality characteristics of PPs and provide theoretical reference for the industrial production of PP products with multifunctional characteristics.
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